Maronensuppe, die Vorspeise für das Weihnachtsessen

Hello my dears, welcome back to Let it Cook. Christmas is coming, we're making a marroni soup today. For this we need clarified butter, a little white wine, salt and pepper, broth, nutmeg with onion, cream, a little creme fraiche, a few pre-cooked marroni, half a lemon, a little pastinake or you can also use a parsley root, black bread and parsley. First I put a little clarified butter in the pot. You can see how to make clarified butter up here. A good shot to sweat. You can also use neutral oil, that works well too. Now I have a pastinake here. As I said in the introduction, it also works wonderfully with a parsley root or a small piece of celery. Just a little extra flavor. Then a small onion. I don't use that much onion on purpose because I don't want the fine taste of the marroni to be overshadowed by the onion. You can also leave it out completely. But I think it's actually quite tasty when there's a little bit of a touch of it in there. Okay, I can add that here. It's not so bad if it's not quite hot yet. Then next, I also have the end of the onion in there, by the way. That's not a problem because we'll fry it through later. Then I can cut the black bread croutons right away. Then I just have a little bit, it's already a day old bread, it doesn't matter. I just cut relatively small croutons. You can also do that wonderfully if you make it as a starter for the holidays. You can also add a little walnuts or do the whole thing with black roots. Now I just cut the croutons into small pieces. Just to make it look a little nicer. Of course, always keep an eye on it so that the onions don't burn here. Okay, that's nice, wonderful. Now when it's a little sweaty, we'll add the marroni. I found marroni, they were in the nuts. They're so dry, but you can also find them in small packets, welded in and already pre-cooked. Of course, it tastes best when you make it yourself. But unfortunately, mine doesn't have any today. That's why I have to use this one now. As a start, we can add a little pinch of sugar. Not much, yes, I really didn't count that anymore. That's just about 2-3 grams. So really little, very little. Then we add a little salt. And now it is extinguished with a sip of white wine. I have now taken a very dry white wine. And we'll let it boil out for a moment, so that the unpleasant taste of the white wine goes away. Yes, so let it reduce until it's half cooked. While this is reducing, I can chop the parsley a little bit. We just pluck them from the coarse stems and cut them down here like this. With the 9-level cooking knife, if you want one, there's a link up here. It's also a nice gift for Christmas, don't forget. Just cut it down here. If you know me, you know I don't like it so much when you powder parsley. Instead, just chop it 2-3 times, let it taste a little bit. That's why I always had to chop parsley in class until there was dust left. But then of course it doesn't taste like anything anymore. Okay, crush it a little bit here. I want to cook a relatively thin soup now, because I want to have a very tender soup in the Christmas menu, which is just not that heavy. If you want to make it more of a main course, then just add a potato or two to the approach. They'll give you a direct binding right away. Then the soup will be a little more tender and just a little more nutritious. But I don't want to do that with this recipe. Now the white wine has boiled down enough. You can hardly see it anymore. Now you can add a good shot of broth. I've chosen a poultry broth now, because I just had something of it and because there's a duck in my main course. And of course, that's a good fit if it tastes a little like poultry. I'll put everything in. And also the cream right away. And we'll let it simmer for about 20 to 25 minutes. I'll add a little bit of parsley to the creme fraiche. Add a little lemon juice. I can also add a dash of lemon juice to the soup for the nice fresh acid. Then add a little nutmeg to the soup. Then we'll let it cook for 20 minutes and I'll show you in a minute. So, my dears, the soup has now been cooking for 35 minutes. I just borrowed my mixer and my sieve. That's why I have to help myself a little today. I just borrowed a smoothie mixer from my neighbors. I hope I can do it, I've never tried it before. And I also have a very small sieve to sieve the soup. But sometimes you have to improvise a bit. Let's see if it works. It worked pretty well, I hope, I think, I think. We'll see in a minute. I'm curious to see how this thing works. Actually, it's a pretty good idea that the blender is downstairs. And now let's try to get this through. As you can see, it's a bit of a puppet show today. But it works, good. Let's put everything in. Okay, wonderful. There's not much left anyway, as you can see. So now you can, if it's gotten a little too thick for you, add a dash of water to the soup or add a little more cream. I'm just going to add water now. I don't want it to be too thick. You can also use a little broth. That's wonderful in terms of consistency. Now we're going to add a little butter melt to the pan. This creme fraiche that I showed you before, I just stirred it with a little water. I'm going to make it a little thinner now. It can be nice and thin, so that it gives a nice mirror on top of the soup afterwards. Of course, be careful with the fat so that nothing gets into the fat from the water, of course. So, it's boiling. That's enough for us. It's a little unusual for me today, because I don't work with my conventional sieves. I have to get used to it for a moment. Now we take the black bread crumbs, we just put them in the butter melt. But you can also use normal butter for this. Then I season it with a pinch of salt. Let's just give it a quick stir. And then we can serve it. We just add a little soup here. You can mix the soup again with a blender. You can also stir in a little bit of whipped cream. Then you get a really nice creamy consistency on top. Let's just put a little bit of the creme fraiche on it. So that it looks nice. A pinch of pepper. And now just a few more of the black bread croutons on top. Just a few more, because it's delicious when it's a little crispy. You can also, if you still have marroni left, sweat a few more marroni with the black bread. And now, as always, there's only one thing left. It looks great, doesn't it? It's also a perfect starter for Christmas time. I'll try it for you to see if it turned out well. Very crispy, I should say. I'm going to put it all in now, because it turned out really delicious. Don't eat it with your mouth full, dear ones. Be so kind, subscribe, comment and so on. You already know. Merry Christmas. I hope you don't freeze too much. We'll see you again soon at Let it Cook. Take care. Ciao. Servus.