Food & Drinks

3X AUTUMN SOUPS

As you may know by now, you can make me happy all year round with a steaming bowl of soup. Whether the sparrows are falling from the roof or the snow is several centimeters thick. In the summer, they don't need to be steaming of course, a fresh pea soup with goat cheese or a spicy gazpacho is more appropriate. Now that the leaves are slowly starting to fall and the mercury is cautiously dropping, it's time for some seasonal greens. Fragrant onion soup with a layer of gratinated cheese as it should be or a creamy celeriac soup with roasted walnuts and spicy blue cheese. These three soups are so delicious that you will spontaneously forget the craving for summer .

1. Onion Soup with Gruyère

  • 800 g onions
  • 50 g butter
  • 2 tablespoons of flour
  • 1 tsp pepper (freshly ground)
  • 4 tbsp cognac
  • 750 ml hot vegetable broth
  • 2 sprigs of fresh thyme
  • ½ baguette
  • 150 g grated Gruyère

1. Slice the onions into thin rings.
2. Heat the butter in a pan with a thick bottom and sauté the onions for 30 minutes on low heat.
3. Add the flour and black pepper and let it cook on low heat for 5 minutes.
4. Stir in the cognac and add the broth and thyme.
5. Bring the soup to a boil, turn the heat low and let it simmer for 20 minutes.
6. Turn on the grill setting of your oven to the highest setting.
7. Slice the baguette and toast it until golden brown during the preheating of the oven.
8. Remove the thyme from the pan.
9. Divide the soup among the ovenproof bowls and sprinkle with one third of the cheese. Place a slice of toasted baguette on top and garnish with the remaining cheese.
10. Place the ovenproof bowls in the top of the oven and grill for about 5 minutes until the cheese is melted.

2. Oven-Baked Pumpkin Soup

  • 900 g butternut squash
  • 600 g peeled carrots
  • 4 tbsp olive oil
  • 2 red onions
  • 2 cloves of garlic
  • piece of ginger, peeled
  • 100 g hazelnuts
  • 400 ml coconut milk
  • 2 vegetable bouillon cubes
  • 600 ml water
  • 125 ml sour cream
  • bunch of spring onions

1. Preheat the oven to 220 degrees. Halve the pumpkin lengthwise and remove the seeds with a spoon and cut the pumpkin into large pieces.
2. Trim the greens from the carrots. Place the pumpkin and carrots on a baking sheet lined with parchment paper and drizzle with olive oil.
3. Season the vegetables with salt and pepper and add the onions, pieces of ginger, and garlic cloves.
4. Roast the vegetables in the middle of the oven for about three quarters of an hour.
5. Heat a frying pan without oil or butter and roast the hazelnuts for 3 minutes. Let cool on a plate. Coarsely chop the hazelnuts.
6. Remove the vegetables from the oven and let cool for 5 minutes.
7. Put the vegetables in the blender, peel the onion and garlic and blend until you get a smooth mixture.
8. Add the pumpkin along with the coconut milk to the pot.
9. Add half of the broth. Check how thick you want the soup and then decide how much broth you want to add.
10. Season with salt and pepper.
11. Serve the soup with a spoonful of sour cream and sprinkle with the hazelnuts and spring onions.

3. Celeriac Soup with Walnuts and Thyme

  • 20 g butter
  • 1 tbsp olive oil
  • 700 g celeriac (1 bulb), peeled, in pieces
  • 5 sprigs of thyme and some leaves
  • 3 cloves of garlic, peeled and crushed
  • 1 bay leaf
  • 1 liter broth (vegetable)
  • 50 g walnuts, chopped piece of crumbled blue cheese

1. Take a large pot and melt a good chunk of butter over medium heat.

2. Add the celeriac cubes and stir well.

3. Add the garlic and thyme and sauté for ten minutes.

4. Finally, add the bay leaf and the broth.

5. Puree the soup in a blender or with an immersion blender until it is completely smooth.

6. Chop the walnuts and briefly roast them in a dry frying pan.

7. Serve the soup with some roasted walnuts and some crumbled blue cheese.