Topinambur soup with hazelnut-spinach-pesto

und die Nicht-Weihnachtsfeier, sondern Mädchen-Geburtstagsfeier Nachbereitung geht weiter.. 🙂

 

recipe for 6

  • 1 tb olive oil
  • 30 g butter
  • 2 big scallions, cut in small slices (100 g)
  • 1 leek, medium size, cleaned, washed & divided lengthwise, the white part cut into thin slices (120 g)
  • 2 gloves of garlic, crushed
  • 1, 2 kg topinambur, peeled & cut into 1-2 mm thin slices 8950 g)
  • 250 ml dry white wine
  • 500 ml milk
  • 700 ml vegetable broth
  • 10 g chive, cut
  • coarsed sea salt
  • fresh black pepper

hazelnut-spinach-pesto:

  • 50 g hazelnut kernels, skinned
  • 1 tb hazelnut oil
  • 2 tb olive oil
  • 30 g baby spinach
  • 10 g estragon
  • zest of 1 organic lemon
  • 1 tb white wine vinegar
  • 1 small glove of garlic, crushed
  • 1-2 green bird eye chilies, without the seeds

 

how to do

  • preheat to 160 degree C
  • start with the pesto: put the hazelnuts on a baking sheet to roast for about 15 min
  • wrap them in a dish towel to peel them, then let them cool down before chopping
  • take 20 g of them with 1/4 tsp salt & 2 1/2 Tb water in a blender
  • add the hazelnut oil, the olive oil, spinach, estragon, zests, vinegar, garlic & chilies
  • mix all to a paste
  • for the soup add the olive oil & butter in a big saucepan by medium temperature
  • sauté the scallions for 3 min
  • add the leek & garlic
  • spice with 1 1/2 tsp salt & 1 pinch of pepper & sauté another 3-4 min
  • add the topinambur, cook for 12 min till they are smooth, stir occationally
  • add the wine & let it reduce by a 1/4
  • add milk & broth, after boiling skim off the soup
  • let it cook 50 min by medium temperature, stir every few minutes till the topinambur is very smooth
  • take it from the cooker & mix it with a hand blender
  • if necessary add some more broth
  • for serving bail the soup in a small bowls & sprinkle with some of the pesto
  • decorate with the chive, the remaining hazelnuts & some gutter  of olive oil

 

smell, taste & go for the show…

 

recipe picked of: Nopi – das Kochbuch, Y. Ottolenghi & R. Scully, DK Verlag

 

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