20g olive oil 15g flour 70g onion chopped in small pcs 120g carrot cut into small cubes 1 garlic clove 1 spoon mustard
200g potato 180g water 1 cube of chicken flavored bouillon 400g chicken breast cut into cubes 50g of cream (7-15% fat) salt and pepper to taste, thyme optional
In a deep pot, heat oil then add onions, garlic, carrots & potato. Stir for 2 minutes, then add the water, chicken flavored bouillon, salt, pepper (1/4 tsp of thyme optional) and boil for 10 min on low to medium heat. Time to add the chicken pcs, put the lid on and let cook for another 10 min (cooking time depends on the size of cut pcs) In the mean time, mix the flour with cooking cream well and keep aside. Once the time is over, check that all ingredients are nicely cooked, if so add the cream and flour and cook for another 2 minutes. The soup will start to thicken a bit, and it’s ready to serve – Bon Appetit!
100g blanched almonds 300g almond/regular milk 600g water 2 tsp salt 1/2 tsp pepper 1/4 tsp nutmeg
Add a bit of the oil to a pot, roast the almonds until golden then set aside. To the same pot (saves you the cleaning for now 😉 ) add the remaining olive oil and a minute later introduce the onion and garlic mix. Stir until the color gets golden then add the cauliflower heads and mix for a minute or so. Time to add some flavor: add lemon juice, salt, pepper, nutmeg and the vegetable stock (I use a homemade paste, but that’s for another day) then pour the 600g of water. Let it boil and cook on low-medium heat for about 25 minutes (Actual time depends on the size of the cauliflower heads) with the lid covered.
Now that the cauliflower is cooked (stick a fork in one of the heads, it should be smooth by now) add the milk (Almond or regular, both taste great) and let it boil on low heat for 3 minutes. Bring the hand blender (something like this Braun https://bit.ly/3c3lfdF) and purée the mix.
Tada, the soup is ready! Serve it hot and decorate it with the roasted almonds 🙂
PS. This soup tastes just as great after a few days in the freezer.
4 tablespoons walnut oil 1 tsp vinegar 1/2 tsp honey 1 pinch salt and 1 pinch pepper
Cut the beetroot as thin as you can (make sure you are wearing gloves as it stains) then put the slices on the plate to cover it all. Place on top the washed and dried Rucola. Mix the walnut oil (you can substitute with olive oil) vinegar, honey, salt and pepper and drizzle the dressing on the rucola. Place some cheese around the plate and decorate it all with walnut. Guten Appetit!