For 4 portions:

3 cucumbers
2 ripe avocados
1 lemon
1 bundle curly parsley
100g mascarpone
250ml water
olive oil, salt and pepper

Cut the cucumber into spaghetti, I use a special vegetable peeler or a zester. We can cut out little rounds, too. Cut  most of the cucumbers in small pieces, as we will marinate them. Scrape the skin off one lemon, add parsley and half of the juice. We will use the other half for seasoning. Let them marinade for about 2 hours, maximum 6. The cucumbers will lose their colour, the lemon will basically “cook” them.

Put everything into a blender and add the avocado. Blend all the ingredients until smooth, add water, season with salt and pepper. Add the mascarpone and just mix it lightly, we don’t want it to split. Finally, balance the flavours with salt and lemon. Serve with chopped cucumber and avocado and finish with olive oil. Enjoy your meal!

The post Chilled avocado and cucumber soup with mascarpone appeared first on Oh My Chef.

For 4 portions:

4 zucchinis
50g flatleaf parsley
100 g ice
200 chicken or vegetable stock
100g butter
2 tbs olive oil
1 yellow zucchini
1 slice of toast bread

This recipe is very simple, although you might find the procedure a little bit unusual. Rinse the zucchinis and cut them into very thin slices: we use a Japanese mandolin slicer. Heat up a larger pot or pan, pour in some olive oil, add zucchinis and salt. Fry the zucchinis until they start losing water. Leave them to steam for about 2 minutes and then add ice. This will help us keep the green colour. Wait until it dissolves and add parsley leaves (save some aside for decoration). Put everything in a blender and add butter. Blend until smooth. You can dilute the soup with stock or milk. Season to taste.

Cut the yellow zucchini in half, or you can shave it with a vegetable peeler. Burn with a flaming gun or grill on high heat in a dry pan. Finally, serve with toast bread croutons, parsley leaves and yellow zucchini. Enjoy your meal!

The post Zucchini cream with croutons appeared first on Oh My Chef.

6 portions:

2 bulb of garlic

½ onion

30g of leeks

1 potato

100ml dry white wine

300ml stock

400ml whole milk

100ml cream

50g butter

2 tbsp olive oil

salt

Separate the garlic into cloves, add salt and oil and wrap in aluminum foil. Bake at 180 degrees for about 40 minutes. In the meantime, prepare the base. Sweat the finely chopped onion and leek in little oil and butter, add the chopped potatoes and after two minutes add the wine. Let it boil and add the stock. Cook for 10 minutes until the potatoes soften up.

Put a cooked garlic in milk, bring to boil and mash it like potatoes. Then pass it into the soup. Add the cream, mix everything, season with salt, add a little fresh grated garlic and serve. Enjoy your meal!

The post Cream of garlic appeared first on Oh My Chef.

For 4 portions:

1 bigger onion
2 frankfurter sausages
1 tsp caraway seeds
1 tbs smoked paprika, sweet paprika and hot paprika
1 tsp chopped garlic
1 tbs lard
2 bigger potatoes (diced)
750 ml chicken stock
150 ml cream
2 tbs gluten-free flour
1 tbs marjoram

Caramelize the onion with lard, add garlic, caraway seeds and sausage. Sauté. Add the three kinds of paprika and let it cook for a bit, then add potatoes and stock. Cook until soft. Combine the flour with cream in a bowl and add it to the soup while stirring constantly. Cook for about 5 minutes and season with salt, pepper and marjoram.

The post Frankfurter soup appeared first on Oh My Chef.

For 4 servings:

100 g dried white beans
1 sausage suitable for cooking
2 springs of rosemary
30 g panko breadcrumbs
1 big onion
50 g butter
50 ml of white wine
2 cloves of garlic
500 ml chicken stock
200 ml whole milk
Salt, pepper, olive oil

Soak the beans into cold water overnight. Gently chop the onion, sweat it down with half of the butter and a little oil. Add the roughly chopped garlic and cook a little: we do not want any colour.
Add white wine and let the alcohol evaporate. Add the beans and chicken stock. Cook for a while, it depends what kind of beans you are using (ours was ready in one hour). Put about one-fifth of the beans aside when they are soft and add the milk. Bring to boil again. Blitz all together. Consistency should be creamy. Add the remaining butter, stir and season well.

Cut the sausage into small pieces (cubes) it is easier if it’s well chilled. Put it on a non-stick pan on and fry until golden brown. Add breadcrumbs and leave to fry together. Ground some fresh pepper. Put it onto the kitchen paper to dry it.

Chop some rosemary and mix with olive oil in a ratio 1 to 2 parts. Finally, pour the soup into a bowl, top up with couple of whole beans, crumble and drizzle with rosemary oil. Enjoy your meal!

The post White bean soup with sausage crumb and rosemary appeared first on Oh My Chef.

Ok, back to our topic, sauerkraut soup. I’ve never been a huge fan of it, as it’s pretty sour (really? What a surprise). But we did find a way to each other after I’ve lived in Moravia for a while, it’s quite popular here and I start to understand why. Well, I definitely loved this one from Jan!

For 4 portions

2 onions
3 cloves of garlic
1 tbs smoked paprika
1 pack of sauerkraut
2 tbs sugar
2 potatoes
2 sausages suitable for cooking
4 allspice
1 tsp caraway seeds
50 ml sour cream
2 bay leaves
salt and pepper
fresh marjoram
1 tsp smoked marjoram
chicken stock or water

Cut the onions finely and sauté with some oil. When they start catching colour, add the sliced sausages and sear until golden brown. Add the caraway seeds, bay leaves, allspice, 2 cloves of finely cut garlic and continue for 2 more minutes.

Add the paprika and sear lightly. Add the rinsed sauerkraut (you can also cut it into smaller pieces), sugar, diced potatoes and pour in the stock (or water).

Bring to boil and cook until the potatoes get soft. Bring the rest of the finely cut garlic, dried marjoram and also some cream if you like: or you can do it at the end, it will dissolve in the hot soup and look just amazing.

Season with salt and pepper. Serve with some grilled sausage and fresh marjoram. Enjoy!

The post Sauerkraut soup with sausage and smoked paprika appeared first on Oh My Chef.

For 2 portions

1 broccoli
30 g Comté
10 g sun dried tomatoes
2 tbsp extra virgin olive oil
50 g butter
10 g walnuts
salt

Bring to boil two liters of water. Season gently, we will use the water later.

Trim the broccoli with small knife but only the green top ends. Broccoli can be used whole, but I prefer to use only the greenest parts into the soup. I cut the rest thinly and use it as a garnish. Even the stalk can be eaten, the taste reminds me of kohlrabi. I was always told by everyone in the kitchen to throw away the stems, but it’s a mistake, you can just eat it raw, it is excellent.

If you want to serve the soup later or store it in the fridge, cook the broccoli until tender in boiling water then chill it quickly in ice water and blend it with a little water until smooth.

If you want to eat it straight, you can blend it immediately. Just dilute it with water in which you cooked it and add butter and salt. You do not need to add any other ingredients.

Let’s serve! Put some chopped sun dried tomatoes, diced cheese and toasted nuts at the bottom of the bowl. Finally, pour in the soup and drizzle with some olive oil. Enjoy your meal!

The post Broccoli soup, walnuts, sundried tomatoes and Comté cheese appeared first on Oh My Chef.