German Cooking Today Read online

  50 g/2 oz (4 tablespoons) butter

  35 g/11⁄4 oz (5 tablespoons) plain (all-purpose) flour

  750 ml/11⁄4 pints (31⁄2 cups) vegetable or fish stock

  250 ml/8 fl oz (1 cup) whipping cream

  4 tablespoons white wine

  2–3 teaspoons Worcestershire sauce

  salt, pepper, lemon juice

  2 tablespoons chopped parsley

  Per serving:

  P: 23 g, F: 34 g, C: 10 g, kJ: 1888, kcal: 451

  1. Cut the trout fillets into pieces and remove any bones that remain.

  2. Melt the butter in a pan. Stir in the flour and cook while still stirring until the mixture has turned light yellow. Pour in the hot stock and stir vigorously using a whisk, making sure that there are no lumps. Bring the mixture to the boil and cook uncovered over a low heat for about 3 minutes, stirring occasionally.

  3. Now add the cream, white wine and Worcestershire sauce. Season the soup with salt, pepper and a little lemon juice and bring to the boil again. Add the fish pieces and heat briefly in the soup.

  4. Sprinkle the soup with parsley.

  SOUPS

  6 | Pea soup with little sausages

  For children

  Preparation time: about 80 minutes

  250 g/9 oz dried peas

  1.5 litres/23⁄4 pints (7 cups) water

  250 g/9 oz streaky bacon (in one piece)

  1 bunch soup vegetables

  250 g/9 oz floury boiling potatoes

  3 rounded teaspoons bouillon powder

  1 teaspoon dried marjoram

  1 onion

  15 g/1⁄2 oz (1 tablespoon) butter, salt, pepper

  4 Vienna sausages

  3–4 teaspoons chopped chives

  Per serving:

  P: 39 g, F: 31 g, C: 39 g, kJ: 2479, kcal: 592

  1. Put the peas in a sieve, rinse in cold water and put in a large saucepan with the water. Bring to the boil and add the bacon. Cover and cook for about 40 minutes over medium heat.

  2. Meanwhile, prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Wash the potatoes, then peel and rinse them. Slice or dice all the vegetables.

  3. Add the bouillon powder, soup vegetables, potatoes and marjoram to the soup. Bring to the boil again, cover and cook for another 20 minutes. Peel and chop the onion. Melt the butter in a pan, add the chopped onion and brown lightly while stirring.

  4. Remove the bacon from the soup, chop and return to the soup together with the fried chopped onion. Season with salt, pepper and bouillon powder.

  5. Slice the Vienna sausages, add to the soup and heat them through. Sprinkle with chopped chives and serve.

  SOUPS

  7 | Cream of asparagus soup

  Vegetarian

  Preparation time: about 45 minutes

  500 g/18 oz white asparagus

  1 litre/13⁄4 pints (41⁄2 cups) water

  salt

  sugar

  60 g/2 oz (4 tablespoons) butter

  about 300 ml/10 fl oz (11⁄4 cups) milk

  30 g/1 oz (4 tablespoons) plain (all-purpose) flour

  freshly ground white pepper

  grated nutmeg

  2 egg yolks of medium eggs

  2 tablespoons whipping cream

  3–4 teaspoons chopped parsley

  Per serving:

  P: 7 g, F: 21 g, C: 12 g, kJ: 1117, kcal: 267

  1. Wash the asparagus and peel carefully starting from the top and going downward, making sure that all the skin is removed but without damaging the tips. Cut off the lower ends and remove any woody parts. Reserve the peelings and ends. Rinse the asparagus and cut into pieces 3 cm/11⁄4 in long.

  2. Fill a saucepan with 1 litre/13⁄4 pints (41⁄2 cups) water. Add 1 level teaspoon salt and 20 g/3⁄4 oz (11⁄2 tablespoons) butter. Add the asparagus ends and peelings, bring to the boil, cover and cook for about 15 minutes over medium heat.

  3. Strain this stock through a sieve, reserve the cooking liquid and bring back to the boil. Add the pieces of asparagus and bring to the boil. Cover and cook the asparagus for 10–12 minutes until cooked al dente.

  4. Put the asparagus pieces in a sieve to drain and again reserve the cooking juices. Add milk to make up the quantity to 1 litre/13⁄4 pints (41⁄2 cups).

  5. Melt the remaining butter in a saucepan. Stir in the flour and continue stirring until the mixture turns light yellow. Add the measured amount of liquid to the mixture and stir vigorously with a whisk, making sure that there are no lumps. Bring the soup to the boil and cook uncovered for about 5 minutes over low heat, stirring occasionally.

  6. Season the soup with salt, sugar, pepper and nutmeg. Stir the egg yolk into the cream and slowly add to the soup, stirring carefully to obtain a smooth, even mixture. Do not let the soup boil again. Add the asparagus pieces to the soup and heat them through. Sprinkle with parsley and serve.

  SOUPS

  8 | Fish stock

  Good for preparing in advance

  Preparation time: about 75 minutes

  1 bunch soup vegetables

  1 kg/21⁄4 lb fish trimmings, e.g. small pieces of cod

  1 onion

  4 teaspoons cooking oil, e.g.sunflower or olive oil

  2 litres/31⁄2 pints (9 cups) water

  salt

  1 small bay leaf

  1 clove

  5 peppercorns

  freshly ground pepper

  1 small packet (0.2 g) saffron (optional)

  Per serving:

  P: 2 g, F: 5 g, C: 1 g, kJ: 233, kcal: 56

  1. Prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Finely chop all the vegetables you have just prepared.

  2. Rinse the fish trimmings under cold running water. Peel the onion and cut in quarters.

  3. Heat the oil in a large pan. Add the soup vegetables and brown lightly, stirring all the time. Now add the water, 2 teaspoons salt and the fish trimmings. Add the onion quarters, bay leaves, clove and peppercorns to the stock. Bring the mixture to the boil and simmer uncovered over medium heat for about 40 minutes (the water should only bubble very lightly).

  4. Strain the fish soup through a sieve and season to taste with salt and pepper, and with saffron if desired.

  Tip: To make fish concentrate, reduce the soup by half by boiling it down. This fish soup can be used as a basis for other fish soups or sauces, for instance to make fine fish soup or cream of trout soup. Fish soup is suitable for freezing.

  SOUPS

  9 | Beef stock

  Classic–takes a little while

  Preparation time: about 31⁄2 hours

  750 g/11⁄2 lb stewing beef, e.g. shoulder or shin

  2 litres/31⁄2 pints (9 cups) water

  salt

  1 bunch soup vegetables

  2 onions

  1 bay leaf

  3 cloves

  5 peppercorns

  Per serving:

  P: 3 g, F: 1 g, C: 1 g, kJ: 96, kcal: 23

  1. Rinse the beef under cold running water and place in a large saucepan filled with 2 litres/31⁄2 pints (9 cups) water, seasoned with 2 teaspoons salt. Bring to the boil and cook uncovered for about 60 minutes over medium heat, skimming the scum with a skimming ladle.

  2. Meanwhile, prepare the soup vegetables for the stock. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half lengthways, wash thoroughly and le
ave to drain. Peel the onions. Make a cut in one onion and insert the bay leaf, then stud with the cloves.

  3. Add the soup vegetables, onions and peppercorns, bring the mixture to the boil again and simmer uncovered for another 11⁄2 to 2 hours (the liquid should be bubbling gently throughout).

  4. Remove the meat and strain the soup through a fine sieve or colander lined with a cooking cloth. Season the stock with salt.

  Tip: Beef soup can be used as the basis of many dishes in which meat stock is used.

  Beef soup may be served as clear soup with asparagus tips, soup vermicelli or cooked egg garnish, sprinkled with chopped parsley. Beef soup is suitable for freezing.

  SOUPS

  10 | Thuringian vegetable soup

  Good value

  Preparation time: about 75 minutes excluding defrosting time

  500 g/18 oz fresh or frozen chicken trimmings (pieces of back, necks, wings)

  1 bunch soup vegetables

  1.25 litre/21⁄4 pints (51⁄2 cups) water

  salt

  1 bay leaf

  3 grains allspice

  250 g/9 oz carrots

  200 g/7 oz kohlrabi

  150 g/5 oz mangetout peas

  150 g/5 oz green beans

  1 bunch chervil

  200 ml/7 fl oz (7⁄8 cup) whipping cream

  freshly ground pepper

  Per serving:

  P: 7 g, F: 17 g, C: 11 g, kJ: 960, kcal: 229

  1. Rinse fresh chicken trimmings under cold water or defrost frozen chicken trimmings according to the instructions on the packet. Prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Coarsely chop all the vegetables you have just prepared.

  2. Put the soup vegetables in a pan with the water, 1 teaspoon salt, the bay leaf and the allspice. Bring to the boil, skim off the scum, cover and cook for about 40 minutes over medium heat.

  3. Meanwhile, peel the carrots, cut off the green leaves and the tips. Peel the kohlrabi. Wash the carrots and kohlrabi and leave to drain. Cut them into cubes or small slices. Top and tail the mangetout peas, wash them and cut the larger ones in half if necessary. Top and tail the green beans and remove any strings there may be. Wash them and cut or break them into small pieces.

  4. When the stock is cooked, strain through a sieve and reserve 1 litre/13⁄4 pints (41⁄2 cups) of the liquid. Bring the liquid to the boil and add the vegetables one after the other. First add the beans, then after about 5 minutes add the carrots and kohlrabi. After a further 5 minutes, add the sugar peas. Cover and cook for a further 5–10 minutes.

  5. Rinse the chervil, pat dry, pluck the leaves from the stems and chop finely. Stir the cream into the soup and season with salt and pepper. Sprinkle with chervil before serving.

  Tip: Serve with small semolina dumplings or meatballs.

  This soup is suitable for freezing.

  SOUPS

  11 | Vegetable stock

  Good for preparing in advance

  Preparation time: about 90 minutes

  3 onions

  2 cloves of garlic

  2 bunches soup vegetables

  about 100 g/31⁄2 oz Hamburg parsley

  200 g/7 oz cabbage

  130 g/41⁄2 oz tomatoes

  50 ml /11⁄2 fl oz (3 tablespoons) cooking oil, e.g. sunflower oil

  3 litres/51⁄4 pints (14 cups) water

  2 teaspoons salt

  2 bay leaves

  1 teaspoon peppercorns

  1 bunch parsley

  2 branches lovage

  grated nutmeg

  Per serving:

  P: 0 g, F: 13 g, C: 1 g, kJ: 493, kcal: 118

  1. Peel the onions and cloves of garlic and chop finely. Prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Coarsely chop the celeriac, carrots and leeks.

  2. Wash and prepare the Hamburg parsley root, peel, wash and dice. Remove the wilted outer leaves of the cabbage and cut it into quarters. Wash and leave to drain. Cut off the stem and cut the cabbage into strips. Wash the tomatoes and leave to drain.

  3. Heat the oil in a large pan. Add the chopped onions and garlic and brown lightly while stirring continuously.

  4. Add the remaining prepared vegetables and brown them lightly with the onions and garlic. Now add the water, salt, bay leaves and peppercorns. Bring to the boil and gently simmer uncovered over medium heat for about 60 minutes.

  5. Meanwhile, wash the parsley and lovage and pat dry. Pluck the leaves from the stems and chop finely.

  6. When the stock is ready, add the herbs and simmer for a few minutes over low heat. Season the stock with nutmeg and strain through a sieve.

  Tip: Vegetable stock can be used as a basis for soups, sauces and vegetable dishes.

  Vegetable stock can be frozen in small servings.

  SOUPS

  12 | Cheese and leek soup

  Good for preparing in advancen (6 servings)

  Preparation time: about 40 minutes

  1 kg/21⁄4 lb leeks

  2 tablespoons cooking oil, e.g. sunflower oil

  500 g/18 oz mince (half beef, half pork)

  salt

  freshly ground pepper

  1 litre /13⁄4 pints (41⁄2 cups) meat stock

  1 jar sliced mushrooms (drained weight 300 g/10 oz)

  200 g/7 oz cream cheese or processed cheese, flavoured with herbs

  Per serving:

  P: 23 g, F: 29 g, C: 7 g, kJ: 1577, kcal: 378

  1. Remove the outer leaves of the leeks, cut off the root ends and the dark green leaves. Wash the leeks thoroughly and leave to drain. Then cut into thin rings.

  2. Heat the oil in a large pan, add the minced beef and pork mixture and fry it in the hot oil. Use a fork or wooden spoon to smooth any lumps that might form and season with salt and pepper.

  3. Add the leeks and brown them lightly for a few minutes. Add the meat stock, bring the mixture to the boil, cover and cook for about 15 minutes over medium heat.

  4. Drain the mushrooms in a sieve and add to the soup. Now stir in the cheese and allow to melt in the hot soup (which must be off the heat). Season the soup with salt and pepper.

  Tip: Serve this soup as a light meal with French bread or rolls.

  SOUPS

  13 | Vegetable noodle soup

  Good value (6 servings)

  Preparation time: about 75 minutes, excluding defrosting time

  500 g/18 oz fresh or frozen chicken trimmings (pieces of back, neck, wings)

  1.25 litres/21⁄4 pints (51⁄2 cups) water

  salt

  1.25 kg/23⁄4 lb vegetables, e.g. carrots, kohlrabi, green beans, cauliflower, broccoli, leeks, courgettes, peas

  100 g/31⁄2 oz soup vermicelli

  some chicken or vegetable bouillon powder

  freshly ground pepper

  2 tablespoons chopped parsley

  Per serving:

  P: 17 g, F: 8 g, C: 17 g, kJ: 895, kcal: 213

  1. Rinse the fresh chicken pieces under cold running water or defrost frozen pieces according to the instructions on the packet. Add the water to a saucepan, add 1 teaspoon salt, add the chicken pieces and bring to the boil, skimming several times. Cover and cook over medium heat for about 40 minutes.

  2. Meanwhile, clean the vegetables, wash, leave to drain and slice or dice. Divide the cauliflower and broccoli into florets, then peel and dice the stems.

  3. When the cooking time is completed, pour the stock through a sieve and carefully skim off the fat with a spoon. Measure 1.35 litres/21⁄4 pints (6 cups) stock, making up the quan
tity with water if necessary. Remove the meat from the bones, take off the skin, cut the meat into small pieces and reserve. Put the stock back into the pot and bring to the boil again.

  4. First add the vegetables with longer cooking times, such as the carrots, kohlrabi, green beans and cauliflower. Cover and cook over medium heat for about 8 minutes.

  5. Then add the vegetables with shorter cooking times such as the broccoli, courgettes, leeks, peas and the soup vermicelli. Cover and cook everything for a further 5–7 minutes.

  6. Season the soup with bouillon powder, salt and pepper. Add the prepared meat and heat it through. Sprinkle with parsley and serve.

  Tip: Barely cook the soup vermicelli (follow the instructions on the packet) because they will continue to cook in the hot soup.

  If you cook the chicken stock the day before (point 1) and leave it to cool, by the next day the fat will have become solid so that it can be removed with a tablespoon or a skimming spoon.

  If you would like more meat in the soup, you can use 4 drumsticks instead of chicken trimmings.

  Variation: The vegetable ingredients can be varied according to season.

  Instead of fresh vegetable you can also use 1 kg/21⁄4 lb frozen soup vegetables (cooking time according to the instructions on the packaging).

  SOUPS

  14 | Cooked egg garnish

  Classic

  Preparation time: about 35 minutes

  2 medium eggs

  125 ml/4 fl oz (1⁄2 cup) milk

  salt

  grated nutmeg

  hot water

  Per serving:

  P: 5 g, F: 5 g, C: 2 g, kJ: 286, kcal: 68

  1. Whisk the eggs with the milk, salt and nutmeg. Pour this mixture into a well-greased, heat-resistant mould with lid. Cover the mould and put it in a tall, wide saucepan filled with enough hot water to reach half-way up the mould.

  2. Cover the pan and cook the egg and milk mixture for 25–30 minutes over a low heat until it is set (the water should only bubble very gently). Now loosen the set egg and milk mixture from the mould and remove it. Let it cool down a little and cut in lozenges or cubes.