Naschmarkt: si in Leipzig/ in Leipzig too (bonus: reteta mea de supa crema de linte/ bonus: my recipe for lentil cream soup)

De vreme ce o piata numita Naschmarkt va fi mereu un loc al deliciilor culinare, va rog sa imi permiteti sa va prezint ultima mea descoperire. Da, da, bine, stiu: omenirea a descoperit de mult supa crema de linte. Dar eu abia am aflat ce e cu ea acum cateva zile, asa ca fiti draguti si lasati-ma sa ma laud cu ea :)). Am denumit-o pompos „supa crema de linte cu cinci ierburi aromatice” si se face cam asa:
– se inmoaie lintea in apa cateva ore
– se soteaza usurel in nitelus ulei de masline o ceapa tocata & cativa catei de usturoi pisati
– se adauga lintea & se amesteca
– se adauga ierburile proaspete: patrunjel, rozmarin, un snop de ceapa de tuns, menta si oregano
– un praf de piper, paprica dulce & nucsoara (usurel cu nucsoara, nu vrem ca vocea ei sa fie prea zgomotoasa in concertul de arome 🙂 )
– lasam sa fiarba pana se inmoaie lintea
– pasam supa cu mixerul
– adaugam sare (obligatoriu la final, nu fierbeti lintea cu sare, altfel o sa isi lepede stratul superior si o sa aveti in supa o gramada de pielicele neapetisante plutind prin ea)
– servim in castronele, cu ceapa de tuns & menta tocate maruntel
– de vis, pe bune
– Mahlzeit!
Since a Naschmarkt will always be a place of culinary delight, let me introduce you to my latest discovery. Oh, well, yeah, I know, I know: the world has discovered lentil cream soup a long time ago. But as a matter of fact, I only did it few days ago, so please be so kind as to let me brag about it :)). I called it „lentil cream soup with five herbs” and it goes like this:
– soak the lentils in water for few hours
– gently saute a chopped onion & few crushed garlic cloves in some olive oil
– add the lentils & stir
– add some fresh herbs: parsley, rosemary, a good bunch of chives, mint and oregano
– add a dash of pepper, sweet paprika powder & nutmeg (keep it low in nutmeg, we don’t want it to be too loud in the whole soup flavour concert 🙂 )
– let it simmer till the lentils are cooked
– puree soup with a stick blender
– add salt (mandatory at the end, don’t boil the lentils with salt, otherwise you’ll get thems to shed their upper coat and you’ll get a lot of empty skins floating unpleasantly through your soup)
– serve in bowls, with freshly chopped chives & mint on top
– heavenly, really
– Mahlzeit!
Reclame

3 comentarii

  1. Miam, miam, merci, simt deja aroma ierburilor. Eu azi am cumparat fasole alba tot pentru o supa, dar trec maine sa iau si linte.
    Mi-am notat si salata de dovlecei, mai scrie, mai scrie de-astea. 🙂

    Apreciază

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