Blog posts tagged with 'SOUP'

Soup with einkorn and goat cheese

Einkorn is one of the oldest cultivated wheat. It is not hybridized like modern wheat and in contrast with more modern forms of wheat can be recommended in any gluten-free diet.

INGREDIENTS (serves 4):
  • Einkorn(240g/8oz);
  • 1white onion peeled and thinly sliced;
  • 2 garlic cloves peeled and chopped;
  • 1 tomato sliced;
  • smoked bacon 2 thin slices, cut into small lardons;
  • pinch of saffron threads;
  • 4 fresh sage leaves, chopped;
  • chicken stock (1L/1 quart);
  • goat cheese(200gr/6.5oz);
  • pecorino cheese(40g/1.5oz);
  • olive oil;
  • salt and pepper;
  1. Soak the  einkorn overnight in a bowl of cold water;
  2. Put a saucepan on the heat, add a splash of the olive oil and add the bacon, let it brown a little bit;
  3. Add onion and garlic, cook until translucent;
  4. Add tomato, sage and saffron;
  5. Mix well and cook for another 2 minutes;
  6. Drain the einkorn and transfer it to the saucepan;
  7. Mix again, to let einkorn to soak all the fragrant juices;
  8. Pour the chicken stock, cover, reduce the heat and let it cook for an hour;
  9. Cut the goat cheese in 1 inch cubes and put it in the saucepan;
  10. Season with salt and freshly ground black pepper;
  11. If you prefer a smooth creamy texture you can blend the soup;
  12. Pour the soup into soup plates and sprinkle with pecorino cheese;
Tagliatelle with salmon
INGREDIENTS (serves 6):
  • 1 chicken 2.6 pounds (1,2 kg); 
  • 1 big carrot, coarsely chopped;
  • 1 celery stalk, coarsely chopped;
  • 1 stem leek, coarsely chopped;
  • 1/2 cup of rice;
  • 80 gr (2.8 oz) butter;
  • 1/2 cup of flour;
  • 1.8 cup (400 ml) of  cream;
  • 3/4 cup (200 ml) heavy cream;
  • sprigs of thyme;
  • a pinch of each: salt, pepper, nutmeg, turmeric and ground white pepper; 



  1. Soak the rice in cold water, put aside;
  2. Cut the chicken into 8 pieces, put in a large saucepan,add the carrot, the celery and the leek;
  3. Pour 10 cups (2,5 litres) of cold water into the saucepan, put on medium heat, remove the foam when boil and cook for 2 hours; 
  4. Carefully remove chicken using a slotted spoon;
  5. Remove the vegetables from the saucepan and discard;
  6. Drain the rice and add it to the broth;
  7. Melt the butter in a heavy-bottomed saucepan; 
  8. Add the flour through a sieve, stir carefully;
  9. Add the nutmeg, the turmeric, the cream and the heavy cream. Cook for 10 minutes stirring constantly. Put aside; 
  10. Remove the chicken meat from the bones, chop and add to the broth;
  11. Pour the creamy fill into the broth, stir and cook for another 5-10 minutes until the rice is completely cooked.
  12. Serve immediately!
INGREDIENTS (serves 8):
  • Vegetable stock (2 cups/500 ml.);
  • 2 big beets;
  • 4 shallots;
  • Coconut milk (2 cups/500 ml.);
  • Fresh ginger (2 inch/3 sm.);
  • Olive oil 2 tbsp.;
  • Salt, pepper;
  • Lemongrass 2 stems;
  • Garlic 3 cloves;
  • 1 Fresh Chilli Pepper (deseeded);
  • 1 Lime (juice and zest);
  • Plain yogurt (1 cup/250 ml.);
  • Soft Goat Cheese (250 gr./0.5 pounds);
  • Small bunch of fresh coriander;
  1. Wrap the beets in foil and bake in the oven for about an hour (360°F/180°C). Let it cool, peel and cut into cubes;
  2. Cut off the lower bulb of the lemongrass and remove tough, outer leaves. You will not need the upper stems;
  3. Prepare a paste of spices: finely chop the garlic, ginger, chilli and lemongrass. Add the olive oil, zest and juice of the lime and a little water;
  4. Finely chop the shallots and cook until translucent in a thick bottomed saucepan;
  5. Add the paste of spices and cook for another 5 minutes;
  6. Add the beat's cubes and the stock, cover the saucepan and bring to the boil;
  7. Season and put aside for 10 minutes;
  8. Meanwhile prepare the dressing: finely chop the coriander, add the plain yogurt and the goat cheese and beat with a fork until smooth;
  9. Before serving, whisk together the soup with the coconut milk in a blender and add the coriander and goat cheese dressing. Best served chilled!


INGREDIENTS (serves 6):
  • Vegetable stock (1 litre/4.2 cups);
  • Big juicy carrots (700 gr/25 oz.);
  • 1 big onion;
  • 1 tbsp. of olive oil;
  • 1 tsp. of ground coriander;
  • 1 tsp. of paprika;
  • 1 tsp. of curcuma (turmeric);
  • small bunch of fresh coriander;
  • 4 pieces of stale bread;
  • 3 cloves of garlic;
  1. Preheat oven to 180°C(360°F);
  2. Wrap the carrots in foil and place in the oven for 40 min.;
  3. Remove the carrots from the oven, remove the foil and pour over the carrots with cold water, peel and cut into cubes;
  4. Finely chop the onion and cook until translucent in a thick bottomed saucepan;
  5. Add carrots and cook for another 2 minutes;
  6. Add spices and cook for one more minute;
  7. Pour the hot stock and cook for another 20 minutes;
  8. Meanwhile cut the bread into little cubes and finely chop the garlic;
  9. Heat the oil in a frying pan, add the garlic and the bread cubes and cook stirring frequently until bread becomes golden brown;
  10. Let your soup cool, then whisk it in a blender;
  11. Season to taste;
  12. Serve chilled with the garlic croutons!


INGREDIENTS (serves 4):
  • Lentils 1.6 cups (400gr) ;
  • Cumin 1.5 tsp.;
  • 2 onions;
  • 1 carrot;
  • 2 gloves of garlic;
  • 1 leek;
  • 1 lemon;
  • 2 egg yolks;
  • pinch of Marjoram;
  • 2 cloves;
  • butter 2.6oz.(75 gr.);
  • vegetable stock 4.5 cups (1l);
  • sugar;
  • salt;
  • pepper;
  • plain yogurt 4.5oz.(125 gr.);
  1. Rinse the lentils and leave to soak overnight;
  2. Peel the 1 onion, the carrot, the leeks and the garlic. Chop them finely. Grind the cloves in a mortar;
  3. Melt the butter in a saucepanand slightly brown your chopped vegetables with the cloves and the marjoram;
  4. Add 2 ladders od stock, reduce the heat and cook for 10 minutes stirring;
  5. Add the lentils and the rest of the stock. Cook for 30 minutes;
  6. Puree with a hand-held blender and season with salt, pepper and grind cumin seeds;
  7. Whisk together the egg yolks and the yogurt and add to the soup;
  8. Peel and chop the remaining onion and brown it slightly with a tsp. of butter and pinch of sugar. Sprinkle on top the soup;
  9. Serve with wedges of lemon and cold cream!


INGREDIENTS (serves 4):
  • 3 medium leeks;
  • butter 1oz (30g);
  • olive oil 1.5 fl oz (45 ml);
  • 4 medium potatoes peeled and diced;
  • 2 tsp. thyme leaves;
  • vegetable stock or water 32 fl. oz (1l);
  • pinch of saffron;
  • 8 slices Italian Bread;


  1. Discard green outer leaves of the leeks, wash the leeks and slice into thin discs;
  2. Place the butter and half of oil in a large saucepan over a low heat;
  3. When the butter is melted add the leaks and fry for 5 minutes, stirring with a wooden spoon.;
  4. Add the potatoes, sprinkle with thyme, season with salt and pepper and stir;
  5. Pour in the stock and cook for 1 hour, stirring regularly;
  6. At the last minute, stir in the saffron;
  7. Take the soup off the heat and puree with a hand-held blender;
  8. Cut the bread into slices, lay down on the baking sheet, sprinkle with olive oils and place into the preheated (380 F) oven for 10 minutes;
  9. Serve the soup hot with the slices of bread!