Bavarian Vegetable Soup

    30 minutes

    The nourishing goodness and hearty flavours of the Bavarian Land are brought out in this delicious and soul warming vegetable soup. I created this recipe utilising the maximum potential of root and land vegetables with a variation on einbrenn, the German version of roux. Sit yourself in front of the hearth with a good book and enjoy!

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    Serves: 4 

    • 1 onion, diced
    • 1 large field mushroom, halved and finely sliced
    • 1 large stalk celery, finely diced, leaves kept to the side
    • 1 tablespoon fresh butter
    • 1 tablespoon plain flour
    • 5 cups water, boiling
    • 1 tablespoon vegetable stock
    • 2 medium carrots, finely sliced
    • 2 large leaves of leek, sliced
    • 1 large potato, scoured and cubed into 1cm pieces
    • 3 spears asparagus, cut into bite size pieces
    • salt, to taste
    • freshly ground black pepper, to taste
    • 2-3 cloves garlic, finely diced
    • 3 tablespoons freshly diced parsley, stalks kept to the side
    • shavings of cheese, for garnish, optional

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a solid based saucepan sauté the onion, mushroom and celery in butter with a little salt until transparent.
    2. Dust onion mixture with flour and cook further on high heat for a few minutes until rawness of flour is lifted.
    3. Add boiling water mixed with vegetable stock. Add carrots, leek, potato and asparagus, parsley stalks and celery leaves then bring to the boil.
    4. Once boiling season with salt and pepper then reduce to simmer. Cook with lid on for 10-15 minutes until vegetables are soft.
    5. Adjust seasoning to preferred taste.
    6. Before serving remove celery leaves and parsley stalks then add the garlic and parsley. Garnish each serves with shavings of havarti.

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