John Myers
Contents
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Ingredients
For the soup:
- 2 Pc. Zucchini
- 4 Pc. Carrots
- 2 Pc. Onions
- 1 Pc. Clove of garlic
- 1 Pc. Lemon
- Salt and pepper
- Chili
- 1 shot Cream
- 100 ml Wine
- 500 ml Vegetable broth
For the pesto:
- 50 g Pine nuts
- 1 bunch Mint
- 1 bunch Parsley
- Basil
- 1 Pc. Spring onion
- 1 Pc. Clove of garlic
- 1 Pc. Lemon
- Salt and pepper
For the bread:
- 130 g Flour type 405
- 130 g Flour type 550
- 250 ml Water
- 0,5 Pc. Yeast cubes
- 1 tsp Salt
- 2 tsp Honey
- 1 tbsp Balsamic vinegar
- 75 g Chopped walnuts
For the tomato butter:
- 5 Pc. Dried tomatoes in oil
- 0,5 Pc. Butter
- Basil
- 1 pinch Salt
- 1 tbsp Tomato paste
Instructions
Soup:
- Peel the carrots, cut the onions, garlic and zucchini into cubes.
- Sauté the onions and garlic in butter for 1 minute. Add the carrots and zucchini and fry for 2 minutes.
- Then deglaze with white wine, wait a moment and add the vegetable stock so that everything is covered. Simmer the soup until the vegetables are soft (about 20 minutes).
- Puree the soup and add 1-2 teaspoons of lemon zest and 1-2 tablespoons of lemon juice. Season to taste with salt, pepper, chilli and cream.
Loaf:
- Weigh the flour in a bowl. Add walnuts, honey and balsamic vinegar. Make a well and crumble the yeast into it. Pour lukewarm water into the hollow. Knead. Let the dough rise for half an hour.
- Add salt, stir well with a spoon and let rise again for half an hour.
- Then stir the dough again and pour it into a baking pan that has been greased with butter and dusted with flour. Let rise for half an hour and prebake in the oven preheated to 250 ° C for 10 minutes. Bake for another 50 minutes at 190 ° C.
Pesto:
- Pluck the leaves of all herbs from the stems and roughly chop them. Cut the spring onion white into rings. Chop the spring onion greens and garlic. Grate and squeeze the lemon.
- Roast pine nuts in a pan and remove. Add 3 tablespoons of oil to the pan and fry the garlic and spring onion white for 1 minute.
- Put everything in a tall container and add herbs, 1 teaspoon lemon peel, 1 tablespoon lemon juice, 30 g pine nuts, ¼ teaspoon sugar, 1/2 teaspoon salt. Puree everything. Garnish the soup with pesto and the remaining pine nuts.
Tomato-butter:
- Mix room temperature butter with the chopped tomatoes, oil, tomato paste and basil. Season to taste with salt.
Nutrition
Serving: 100gCalories: 78kcalCarbohydrates: 2.7gProtein: 1.5gFat: 6.1g
