Creamy Onion Soup

Hello my loves!

Weather is just meh at the moment, cold and rainy and you really don’t want to go outside. All you wanna do is snuggle up at home where it’s warm – at least that’s what I like to do. In those moments soup is just the right thing: it warms you beautifully from the inside and puts you in a good mood.

The possibilities for soup are almost unlimited – and yet I have a soup for you today, which probably doesn’t make it to your menu all too often: A delicious and wonderfully creamy onion soup. It’s ready in no time and the few tears you might shed while cutting the onions are totally worth it!

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Creamy Onion Soup
makes 2-3 servings

  • 2 tbsp olive oil
  • 4 large onions
  • 100 g butter
  • 1 pinch of nutmeg
  • 300 ml white wine
  • 500 ml broth
  • 100 ml cream
  • salt, pepper

Peel the onions, cut in half and cut into fine slices.

Heat the olive oil in a saucepan. Add the onion slices and butter and cook for 4-5 minutes. Add the nutmeg and cook for another minute. Deglaze with white wine and also add the broth. Simmer for about 10 minutes. Then purée to the desired consistency and season with cream, salt and pepper.

Top with some homemade cheese croutons (sprinkle some bread with cheese, bake in the oven until crispy and dice it roughly)!

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Only tinned soup is faster to make! So try it and enjoy the rainy side of autumn with this creamy onion soup ❤

Stay sweet & HAPPY COOKING!

xx Kristin

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Asparagus Buttermilk Soup

Hello my zebras!

 

Mr Zebra is regularly joking about me – and Germans in general. It is usually about rules and regulations, the weather and, of course, the food. Like, for example, that us Germans seem to turn our menus upside down for a few weeks in early summer and suddenly and solely serve asparagus for every meal.

He is not totally wrong, of course, but it’s just that those green and white stalks are really delicious and you have to take advantage of that while they’re in season! Funny enough, I actually didn’t even serve that much asparagus this year – but I still have one, two weeks to cook with it 😛

So today I brought you a delicious soup with green asparagus (❤) and a generous amount of buttermilk. It tastes super fresh and is a nice soup for summer!

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Asparagus Buttermilk Soup

makes 2-3 servings

  • 1 onion
  • 2 floury potatoes
  • 250 g green asparagus
  • 750 ml vegetable stock
  • 300 ml buttermilk
  • Salt & pepper
  • 1/2 teaspoon honey
  • 4 tbsp butter

Peel onion and potatoes and finely dice them. Wash the asparagus, peel the bottom parts and cut off 2 cm of the ends. Chop 200 g of it into coarse chunks and thinly slice the rest.

Heat 2 tablespoons of butter in a large saucepan and briefly fry the onions. Then add the potatoes and big asparagus pieces and pour in the stock. Bring to the boil and simmer with the lid on for about 15 minutes.

In the meantime, heat up the remaining butter in a small pan and fry the asparagus slices with a little salt for 3-5 minutes and then add the honey. Puree the soup, stir in the buttermilk (do not boil after that!) and season with salt and pepper. Serve with the honey glazed asparagus bits.

 

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How do you like to prepare asparagus? And what do you prefer – GREEN or WHITE?

Stay sweet & HAPPY COOKING!

 

xx Kristin

Beetroot soup [Some veggies deserve a 2nd chance!]

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I know, most of you probably aren’t too fond of beetroot. It’s a tricky vegetable that possibly spoilt some of your childhood memories. But honestly, everybody deserves a second chance, right? And that’s exactly what I did and I ended up with a colourful, fresh and super tasty soup. The combination of beetroot, potatoes and buttermilk will make your taste buds happy and scare every bit of winter blues or springtime lethargy far, far away. I promise!

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Beetroot soup:

makes 3-4 servings

  • 1 onion
  • 400g beetroot (I used precooked, but fresh ones will work as well)
  • 150g potatoes
  • 1 tbsp oil
  • 250ml buttermilk
  • salt and pepper

Dice onion, peel potatoes [and beetroot if you use fresh ones] and cut vegetables in medium sized pieces. Put the vegetables and oil in a medium pot and braise it lightly for about 3 minutes. Add 750ml water and let it simmer for 20 minutes.

Blend soup to taste, add 200ml buttermilk and mix thoroughly. Season with salt and pepper.

Before serving: Use a little milk frother to foam the remaining buttermilk and top the hot soup with it.

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Quick and easy – and ready before you’ll know it!

So how about you? Beetroot – YAY or NAY? Is there a happy end in sight?

Come on – give it a try & happy cooking!

Kristin