Grandmas Herb Soup and the discovery of unknown herbs

Hey There,

Last year my Mom stopped by and and handed over a few items she thought I would like from my grandparent. They just got done cleaning out the apartment after my gradpa had passed away. I didn’t really have any items I wanted or had specially requested. However I did mention that I would like to have all photography, baking and crafting related items they came across so I could have a look at them. For some reason my mom added my grandmas very old and torn up cook book in there that no one had claimed. And I am beyond happy that it ended up in my possession. I am not a very good cook as I am more the baking kinda girl. However if I know how to do one thing it is how to cook a good soup out of nothing.

craftaliciousme seeking creative life Grandmas Herb Soup

So when I opened this book I was in for a double surprise:
1. a personal inscription by my grandpa for their 1. wedding anniversary and
2. a vast dedication of soup recipes savoury and sweet with forgotten ingredients.

Right then I decided I will will put some dedication into trying all those crazy old recipes. Ok maybe not all because honestly I really can’t find any reason to try “Brain Soup” let alone try to find out were to get that stuff in Berlin. I am sure Julia would help me out if I really would put my heart into it though. But besides that one there are quite interesting ones in there like “Elderflower Soup” or “Bread Soup”

However for the first one though I picked the Grandmas Herb Soup.

craftaliciousme – Grandma Herb Soup

Here is the recipe:

  • 30g butter
  • 40g semolina (or flour)
  • 1 litre vegetable broth
  • 5 grains of allspices (whole)
  • 5 junipers
  • 3 bayleaves
  • 2 tbs herbs (I used love parsley, parsley, tarragon and rosemary – however the original recipe called for: parsley, chervil, sorrel or a mixture of yarrow, dandelion, ground ivy, stinging nettle and Good-King Henry. Some of those I have never heard of. But I can see why sorrel or dandelion would taste good in it.)

 

 

Grandmas Herb Soup detail

The recipe called for a “Light Roux” as a ground base for the soup. While I was always scared of doing this when doing sauces I read that you could substitute the flower with semolina. For some reason this appealed to me so much more then the flour version. (And I know how to do hot semolina.)

  1. Melt butter. Stir in Semolina and add a bit of broth if necessary. Deglaze.
  2. Add in allspice, bayleaf and junipers and let simmer for 15 minutes.
  3. Chop herbs.
  4. Add in herbs.
  5. Season and enjoy.

It really is that simple. And you don’t really need much. The semolina is filling and the herbs give taste. I can imagine adding a bit of mushrooms in too. Anyhow I am amazed of how simple cooking was in the 50ies and the herbs they suggested is what we consider weeds now. So basically you only need a walk across the meadow and stuff you most likely have at home anyways.

 

craftaliciousme Grandma Herb Soup cookbook

Do you have one of those recipes from that has been passed down or that you discovered in an old book? Link it please so I can have look.

Happy cooking,

Tobia

 

Disclaimer: This post contains links to other Blogs. Due to current (German) law this needs to be labelled advertising. Furthermore I have linked a few of my older articles because I believe you might enjoy them. 

Lohikeitto – Finnish Salmon Soup

It has become a bit of a tradition that I share a Finnish recipe to celebrate my anniversary. In year one we had cake, year two I shared pancakes and today I invite you for soup. Lohikeitto – Finnish Salmon Soup.

Lohikeitto Finnish Salmon Soup

And let me say this soup is amazing! I am so glad I actually know about it. When we spent our honeymoon at the attic circle I’ve seen this soup everywhere. Unfortunately I felt sick most of the time and fish soup just didn’t sound appealing.

On our last night in Finland we slept in an ice hotel. And there Lohikeitto was served yet again. I decided to give it a try. Been angry with myself for not ordering it earlier ever since. It comes as no surprise that I immediately googled a recipe for this Finnish Salmon Soup.

You can find original recipe easily. I made my own version the other night and really enjoyed it.

You need:

♥ 1 Tbsp Ghee (you can also use regular butter or olive oil)
♥ 1 Finely chopped onion
♥ 1 sweet potatoe
♥ 1.25 litres vegetables broth (alternatively you may use fish stock)
♥ 1/2 kg fresh cubed salmon fillet
♥ 250 ml cream (use milk for a thinner soup)
♥ 1 handful finely chopped baby spinach
♥ 5 pieces Bay Leaf
♥ 5 grains of allspice
♥ 5 grains of junipers
♥ dash of sea salt
♥ dash of pepper

yummy Lohikeitto finnish salmon soup

Lets get cooking

  1. Chop onions and add to large saucepan, simmer in the ghee over medium heat until soft
  2. Cut the potato roughly into 1-inch cubes and add to onions, let simmer a bit.
  3. Add enough water to just cover the potatoes. Add allspice, junipers and bayleaf. Turn up the heat to high, cover the saucepan with a lid, bring to a boil and cook the potatoes until almost soft
  4. Add the vegetable broth.
  5. Cube the salmon and add to the pot. Cook until it is mostly opaque (maybe 5 minutes). Do not stir the soup so as not to break up the salmon – I did as I didn’t care much though.
  6. Add cream and make sure it does not cook anymore. ( I hardly ever manage that part. The cream will clot. It doesn’t matter for the taste but it just doesn’t look too good.)
  7. Take off the heat and stir in chopped spinach.
  8. Serve hot and enjoy.

Finnish Salmon Soup Lohikeitto

So can you image coming back home after a long day outdoors with freezing numb cheeks? This soup is a total game changer than. Its warm, it’s reach, it’s filling.

Let me know how you liked it.

Happy Soup Sunday,

Tobia

Colorful Red Beet Coconut Soup

Hey you all,

so how is 2016 treated you? My last two weeks have been rough. I don’t feel well, I have a tough time adjusting to work life again and I am sooo tired. But the other day I was able to do home office and therefore used up the tiny bit of daylight to take a picture.

yummy red beet coconut soup

Do you remember Soup Sunday? No? Well maybe because I haven’t posted many soups lately… But I finally have a great one I want to share.

I am so into red beets lately and I feel like I eat them every other day. Time to have them make an appearance on the blog, no?

Here is my latest favorite – for all who care its vegan too

Red Beet Coconut Soup

♥ 650 ml water
♥ 
250 ml coconut milk
♥ 350 g red beets
♥ 
150 g potatoes
♥ 
1 small fennel
♥ 25 g ginger, chopped
♥ salt

Preparations are rather easy {always a plus, right?)

  1. Bring water and coconut milk to boil.
  2. Peel potatoes and red beets and cut into cubes.
  3. Clean fennel, remove stem and cut into cubes as well.
  4. Add vegetables and ginger to boiling liquid and let simmer for 15 minutes.
  5. Puree everything and add salt to taste. I kept a bit of the veggies because I like something to bite in my soup. But its up to you if you wanna puree everything.

Enjoy your yummy soup.

vegan red beet coconut soup

What is your favorite red beet recipe? Please share… As I said I eat a lot of them so a bit of variation can’t hurt.

Happy Sunday,

Tobia

Pinterest inspirierte Fenchel Suppe ◊ Soup Sunday ◊

Ich habe eine Entdeckung gemacht FENCHEL SUPPE.

Glaubt mir, bis vor einiger Zeit war ich nun wahrlich kein Fan von Fenchel. Vor allem als Tee ist das ja wohl unausstehlich. Damit wird man nicht gesund sondern fühlt sich schon beim Geruch 7.000x schlechter. Wirklich wahr!

Aber dann habe ich mal wieder wertvolle Stunden meines Lebens bei Pinterest verplempert und bin über dieses eine Bild gestolpert und direkt auf der Seite von Dina gelandet.

p16_soupsunday_VI_fenchelsuppe_b2

Ich hatte ein wenig unterschätz wie lang die Zubereitung dauert – Rezept erst lesen lohnt sich! Aber es ist den Aufwand wert.

Zutaten:

3 Fenchelknolle
1 EL Butter
1 EL Olivenöl
2 Schalotten in dünnen Scheiben
1 Liter Hühnerbrühe → ich habe den Aufwand betrieben diese frisch zu machen…
2 mittlere Kartoffeln, gewürfelt
1 TL Estragon → ich hab definitiv viiiel mehr genommen
1 Prise Cayennepfeffer → uups den hab ich vergessen
1 Spritzer Weißweinessig (da ich keine Ahnung habe was champagne vinegar sein soll)
Meersalz und Pfeffer aus der Mühle

1. Fenchelknollen in mittelgroße Würfel schneiden, dabei die Kernestücke entfernen.

2. Dabei 2 EL Fenchelgrün für die Deko aufheben.

3. Butter und Olivenöl auf mittlerer Hitze erwärmen.

4. Fenchel, Schalotten und 250 ml Hühnerbrühe hinzufügen und ca. 20 min köcheln lassen bis der Fenchel anfängt durchsichtig zu werden und weich wird.

5. Hitze erhöhen und Kartoffeln hinzugeben. Anschließend restliche Hühnerbrühe hinzugeben und alles zum Kochen bringen. Zugedeckt ca. 20-25 min köcheln lassen.

6. Anschließend Estragon, Essig und Cayennepfefffer dazugeben.

7. Noch einmal ca. 10 min ziehen lassen bis die Kartoffeln weich sind. Mit Salz und Pfeffer abschmecken.

8. Suppe grob mit dem Kartoffelstampfer zerkleinern. Es sollten noch Stückchen da sein. Wenn nötig noch Wasser oder Brühe nachgeben. Die Suppe noch 5 min ziehen lassen damit sich der Geschmack entwickeln kann.

9. Warm servieren und mit Fenchelgrün garnieren und etwas Olivenöl darüber träufeln. Wer mag reib noch etwas Pecorino darüber.

Und dann wünsche ich einen GUTEN APPETIT. Probiert es aus. Es ist ein echte Geschmackserlebnis. Ich bin begeistert und muss mir jetzt gleich ein Schüsselchen aufwärmen.

Ach und schaut euch das Bild von Dina an – die sind tausendmal besser als meine. Mistige dunkle Küche… 

Sonne im Suppentopf ◊ Soup Sunday ◊

Hey. Ich hoffe ihr hattet ein tolles Wochenende.

Ganz lieben Dank für die netten Kommentare zu meinem letzten Post. Ich habe gerade das Gefühl mein Blog fängt an zu leben und bin ganz beglückt. Schön das ich euch auch ein bisschen für Berlin begeistern konnte. Mir hat es richtig Spaß gemacht den Post zu schreiben.

Aber jetzt zur Suppe: Vollgestopft mit Vitaminen ist der Suppentopf heute. Und dazu kommt er noch farbenfroh daher.

soupsunday_V_Möhrensuppe

Sellerie-Möhrensuppe mit Orangenhauch

1 Bund Suppengrün
1/2 Knollensellerie
700 g Möhren
2 Apfelsinen
2 EL Butter
1 Liter Gemüsebrühe
Curry, Ingwer, Salz, Pfeffer

1. Gemüse waschen, putzen und würfeln.

2. Sellerie in Butter andünsten und leicht anrösten.

3. Mit etwas Brühe ablöschen. Anschließend Suppengemüse und Karotten hinzugeben und mit restlicher Gemüsebrühe aufgießen. Orangen klein gewürfelt hinzugeben.

4. Gemüse ca. 30 min köcheln lassen.

5. Wer mag kann einige Möhrenwürfel herausnehmen. Suppe pürrieren und würzen. Eventuell Karottenwürfel wieder hinzugeben und lecker anrichten.

So, ich werd jetzt mal ein Nickerchen machen damit ich heute Abend Nacht fit bin. Ich schau heute das erste Mal in meinem Leben den Super Bowl. *freu* Bisher hat das nämlich noch nie geklappt − nicht mal als ich ein Jahr in den USA gelebt hab.