Zucchini soup

So you made the ramp presto right? You probably did like me and had it on everything, or even ate it directly from the jar. So I guess your out of it. But if you planned ahead you made alot extra, just cause the ramps have very short season, and making them into a pesto will perserv them for a bit longer than just leaves in the fridge. Another possibility is that you have ate it out of the jar for a few weeks and now it is time to come up with a new use cause your dead tired of eating it on its own. TADAH, here is a soup with ramp pesto topping (if your out, just go for another pesto).

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Zucchini soup
 
What you need
  • 1 large onion, minced
  • 2 cloves garlic, minced
  • 1 tbsp oli
  • 2 zucchinis
  • 0,5 cups red lentils
  • 1 tbsp miso
  • 1 can coconut milk
  • water
  • a splash of vinegar
  • salt and pepper
How to do it
  1. Heat the oil in a pot. Add the onion and garlic on medium until browned.
  2. Cut the zucchini into small dices, add them to the pot, fry for another 5 min.
  3. Add the rest of the ingredient and let it cook until the lentils are soft. The amount of water is relative to the thickness you want, start with less and add more if it becomes to thick.
  4. Use your hand blender to make smooth.
  5. Serve and add pesto on top

 

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Nettle soup with cardamom

Just a few weeks ago I did some waffles with dried nettles. Amazing to finally get some use for them. What I didn’t know then was how early spring would come this year. Yesterday my colleagues told me that I might find some close to the wall of my house (she used to live there) where it tends to get warmer. I didn’t believe her. NO THIS EARLY. But once I got home I took a look: And there they were. Tiny tiny nettles, just enough for two. The taste of those early ones is incredible. I’ll just get down to it; this is my favorite recipe for nettle soup.

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Nettle soup with cardamom
 
Serves: 2 servings
What you need
  • 1 large onion
  • 4 garlic cloves
  • 1 tbsp oil
  • 2 big bunches of nettles
  • 2 tbsp sweet miso
  • 2-3 cups of plant milk
  • 0.5 tsp cardamom
  • 1 tbsp rice flour (optional, if you want it a bit thicker)
  • 1 tbsp lemon juice
  • salt and pepper to taste
How to do it
  1. Mince the onion and garlic, fry in the oil on low for 20 min.
  2. Rinse the nettles (use gloves so you don't get any burns). Add to the onions with the rest of the ingredients. Boil for 5 min.
  3. Use a hand blender to make it smooth. Season with salt and pepper.

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Serve with fresh herbs and some bread.

Corn soup with hops and fried purple potato

A while back, while still eating cheese, eggs and those things, I found a recipe of a corn, cheese and beer soup. Sounding like a real oddity from Wisconsin  I had to try it. Some things just work together, like chocolate in a chili but this one, damn it was awful. Its very rare that I have to throw something away, but now it went right to the compost. Thrown away and never to be remembered. End of story.

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How wrong I was. Since I harvested all those hops in the late summer I have thought to make some use to them. And hops, being the main flavor of beer with that bitterness the ideas started to sprout: how about using them instead of the actual beer? The more I thought about it, the more it made sense. Corn being very sweet, it needs something to balance that sweetness with, so it becomes something different and more complex. I decided to try this on, omit the cheese, and make a corn and hops soup. This was better, much better. Sweet, salt and a bit bitter, yum.

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But please do one thing. Skip the hop as decoration. Trying to be cleaver and taking a good photo I sprinkled a hop over the soup. Indeed, it does look good right? Yellow, purple, green and those small leaves. But the taste gets to intense, just skip them, go for the green and purple only.

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Corn soup with hops and fried purple potato
 
What you need
  • Soup
  • 400 g corn kernels, fresh, canned of frozen
  • 2 medium white potatoes, cut into dices
  • 1 yellow onion, minced
  • 5 garlic cloves, minced
  • 4 bay leaves
  • 3 cups water
  • Oil
  • 2 tsp apple cider vinegar
  • 4-7 hops (bitterness varies)
  • Salt and pepper to taste
  • Garnish
  • 3 medium purple potatoes, cut into really small dices
  • Some thyme
  • Oil, salt and pepper
How to do it
  1. Soup
  2. Heat the oil, add the onion and garlic, heat gently for 15 min, till soft and golden.
  3. Add the potatoes and fry for another 5 min.
  4. Pour the water over the fried veggies, and get the boiling started. Add the hops, one by one, just to make sure the bitterness doesn't get to strong. You should just notice it, not more. Trust your taste buds.
  5. Add the salt, pepper and vinegar. Use a hand blender to make it smooth. I used a regular blender with a glass jar once, that was a bad idea.
  6. Garnish
  7. To make the garnish, heat a frying pan, add the oil, and the potatoes. Fry/sauté until soft on the inside and crisp on the outside. Season with thyme, salt and pepper.
  8. Assembly
  9. Serve the soup while warm, garnish with the potatoes and some parsley.

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