Marjoram Soup with Crayfish by Tobias Sudhoff

marjoram soup with crayfish

Hello food lovers. Yes, I have been absent for some time. I spent a wonderful holiday in Colombia, seeing friends from Uni. We had such a great time and Colombia is truly amazing. Beautiful landscape, friendly people and a great atmosphere in Bogotá. Of course I also returned with a lot of culinary inspiration.

Back home, I am making our balcony ready for the summer by putting the herb and veg pots outside. Finally! Tomatoes, zucchini, pepper, arugula and various herbs. This year’s urban gardening project is becoming huge.

I also stocked up on Marjoram, which I used today for a Marjoram soup with crayfish.

The soup perfectly brings out the slightly sweet and intense flavours of Marjoram. Easy to make this soup is a perfect starter or lunch. Especially now as you can find fresh Marjoram everywhere.

This recipe is from a cookbook by Tobias Sudhoff, a musician, cabaret artist and amateur chef from my hometown Münster. The book is called “Das unverschämt geile Kochbuch” (more here).

It is more a book for the love of food than a “normal” cookbook. The recipes come with a story or a little bit of an entertaining background. The recipes have no measurements, which I find really great, as it makes you engage with the recipe more intensively. You can purchase the book via Amazon here. I can definitely recommend it!

marjoram


What you need for four people:

  • A good bunch of fesh Marjoram
  • 300 ml milk
  • 2 large potatoes
  • 1/2 l vegetable stock
  • 150 ml cream
  • A pinch of nutmeg
  • A pinch of salt
  • 1 teaspoon white wine vinegar
  • A sip of white wine (I used Riesling)
  • Some lemon zest
  • 100g crayfish meat

  • Steps:

  • Infuse the milk with Marjoram, by soaking the Marjoram in it for a couple of hours
  • When the milk has taken on the specific flavour of the Marjoram, it’s ready
  • Cook two large potatoes until soft
  • Combine the milk with the Marjoram, potatoes and vegetable stock in a large pot
  • Let everything simmer over medium heat for a couple of minutes
  • Then purée with a hand-held blender
  • Add cream, salt and nutmeg and stir well, let the soup simmer again
  • Season to taste with white wine, vinegar and lemon zest
  • Top the soup with crayfish and serve with warm bread
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