John Myers
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Spring Onion Soup and Uncovered Cheese Tarts
The perfect spring onion soup and uncovered cheese tarts recipe with a picture and simple step-by-step instructions.
broth
- 0,25 piece Fresh celery
- 3 piece Onion
- 4 piece Carrot
- 1 piece Soup chicken
- 1 bunch Parsley
- 0,5 tsp Pepper
- 3 piece Bay leaf
Spring Onion Soup
- 3 bunch Spring onion
- 1 piece Clove of garlic
- 200 ml Noilly Prat
- 150 g Fresh spinach
- 1,5 liter Broth
- 400 ml Cream
- 1 tbsp Creme fraiche Cheese
- 1 tbsp Butter
- 5 pinch Chives
Uncovered cheese casserole
dough
- 190 g Flour
- 100 g Cold butter
- 3 tbsp Water cold
- 0,5 tsp Thyme
- 1 pinch Salt
filling
- 250 g Quark
- 2 piece Eggs
- 1 piece Clove of garlic
- 2 tbsp Chopped parsley
- 150 g Grated Emmental
- 3 tbsp Pine nuts
- 100 g Butter
- 1 pinch Salt
- 1 pinch Pepper
broth
- Let 1 ½ liter of water with all the ingredients simmer for approx. 1 – 1 ½ hours. Finally, strain the broth.
Spring Onion Soup
- Clean the spring onions, cut into fine rings and sauté in butter until translucent.
- Add the garlic cloves and fill up with the vegetable stock. Add the Noilly Prat and the cleaned spinach. Let everything simmer for about 30 minutes.
- Add the cream at the end. If necessary, add some seasoning and then puree the soup.
- Before serving, add a teaspoon of crème fraîche to the center of the soup and refine it with chives.
Uncovered cheese casserole
dough
- Mix the ingredients together and chill for 30 minutes.
filling
- Mix the ingredients together. Roll out the dough on the bottom of a greased springform pan (approx. 24 cm), press the edge approx. 2 cm high and prick several times with a fork.
- Put the filling in the springform pan and bake in the preheated oven at approx. 180 degrees for about 30 minutes.
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