Soup from France and soup from the United States

Delicious vegetarian soups. They are made quickly, and it is God’s gift if you want to prepare food quickly or have an evening meeting with a group that has not eaten yet. You can prepare a large dish in advance. Most of the work of chopping vegetables, tomatoes and beans, eggs and potato cans come from your stash.

Soup or pistachio (For 8 people)

8 carrots, sliced
1 large onion
4 medium potatoes, sliced
2-3 zucchini, sliced
200 g green beans, cut into slices
1 can of peeled tomatoes
1 small can of tomato paste
1 liter can of drained white beans
2 liters of vegetable stock from a cube
Salt and pepper
Olive oil

To pisto (pesto)
4 garlic cloves
50 g roasted pine nuts
50 g basil
50 g ground Parmesan cheese
Olive oil, about 50-75 ml

In a large bowl, add 3 tablespoons of olive oil and fry the onions and carrots. Add the potatoes, zucchini and green beans and cook the vegetables with the lid on for 10 minutes over medium heat. Then add the can of tomatoes (if it tastes good to you, you can take four large fresh tomatoes), the tomato puree and the vegetable stock. Bring to a boil and cook the vegetables for 20 minutes. Season with drained white beans and season with salt and pepper to taste.

For the pistachio: Place the garlic cloves, coarsely chopped basil and pine nuts in a mixing bowl and mix with a hand blender while slowly pouring the olive oil. When the mixture is crisp enough, add the Parmesan cheese and enough olive oil to whisk the pesto around your mix.

Serve the soup in deep plates or bowls and place a generous amount of pesto on each plate.

Amish potato soup (For 4 persons)

A recipe from the United States, Amish. Followers of the Anabaptist Jacob Mother migrated from Alsace to the United States in the late seventeenth century, where they settled in Pennsylvania. To this day they are leading a simple farming life without modern aids. Vegetables, dairy products and eggs are available on the farm and play an important role in this amazingly tasty soup.

6 potatoes, peeled and sliced
6 celery stalks, sliced
1 liter of water, or stock from a cube
60 g butter
2 dl milk
4 hard boiled eggs, cut into slices
1 small bunch of parsley, finely chopped

Put the potatoes, celery, butter and stock in a bowl and bring to a boil. Simmer for 20 minutes until vegetables are tender. Add milk and heat. At this point I always run the blender briefly immersed in the soup, it is a little thicker, but there are still pieces of vegetables. Season to taste and add more salt and pepper if needed. Add the hard boiled egg pieces and parsley, heat for a while and serve.

Enjoy the food