News from the “Vital Kitchen” series: “Vegetable Soup with Pesto” – a recipe from Eckart Witzigmann who likes to buy fresh ingredients at Viktualienmarkt in Munich.
Recipe: Vegetable Soup by Eckart Witzigmann
Ingredients (for 4 servings)
2 cloves of garlic
6 tablespoons frying oil
1 small bunch of basil
1 tbsp parmesan cheese
1 medium onion (60 g)
4 tablespoons butter (80 g)
1 small potato (40 g)
1 small carrot (50 g)
1 small turnip (50 g)
1 leek (50g)
1 tomato (50g)
1 handful spinach or chard
1 stick of celery (40g)
1 bouquet garni (fresh parsley, thyme, laurel bunch)
600ml vegetable broth (see below for ingredients and preparations)
mung bean 50g
50 g frozen peas
1 small pumpkin (40 g pumpkin)
1 large onion
2 large shallots or 4 small shallots
2 thick green onions (350 g)
100 g celery
1 large bulb of fennel (250 g)
200g oyster mushroom or oyster mushroom
3 tablespoons olive oil
3 cloves of garlic
1.5 liters of water
2 bay leaves
6 flat parsley with herbs
1 tbsp sea salt
15 white pepper
The corresponding pesto recipe can be found here.
Tip from Eckart Witzigmann: Cook slowly!
Preparation of vegetable soup (preparation time: 90 minutes):
Peel the onion and shallots. Groom the green onions and wash them carefully. Wash carrots, celery and fennel thoroughly. Don’t cut everything into too small pieces. Clean the mushrooms. Lightly drizzle the onion and shallot cubes in the frying oil.
Add the leeks, carrots, celery, fennel, mushrooms and minced garlic without peeling. Fill the pot with water.
Add bay leaves, parsley stalks (tied in advance with kitchen twine), cloves, and sea salt and bring everything to a boil. Boil gently for 20 minutes. Turn off the heat, add pepper and leave for 20 minutes. Pour everything through a sieve and press lightly.
Cut all vegetables into small cubes. Finely chop the spinach, and finely mince 1 clove of garlic. Fry the onion and garlic in 3 tablespoons of oil and butter until translucent. Add potatoes, carrots, turnips, leeks, tomatoes, celery and bouquet garni and pour over vegetable stock.
Season with salt and pepper. Boil everything gently for 20 minutes. Cook the beans separately until soft. Peas are separately blanched in boiling water and added with beans, spinach and chopped zucchini just before the end of cooking time.
Remove the bouquet garni, season the soup again with pepper and salt and mix the pesto (see recipe) with the soup.