Recipes for crispbread
Pumpkin soup with crispbread croutons
Ingredients for 4 persons
- 150 g Dr. Karg gourmet crispbread
- 1 kg marrow
- 250g cream cheese
- ¼ l vegetable bouillon
- ¼ l water
- 1 cup of whip cream
- 1 onion
- 2 shalotts
- 1 bowl of cresses
- 1 table spoon olive oil
- 1 table spoon butter
- ½ tea spoon chopped ginger
- 4 table spoons pumpkin seed oil
- salt, pepper, nutmegg
Preparation
- Cut the marrow into halves, remove the cores and scrape the flesh off the skin. Chop the flesh into pieces of 2 cm.
- Peel onions, halve and slice them.
- In a pot, heat the olive oil and mingle the pumpkin flesh together with the cream cheese, bouillon, whip cream, onions and ginger.
- Fill in the water, cook for 20 minutes.
- Peel shallots, chop them into small pieces.
- In a pan, roast the onions with butter, add the crispbread croutons and mingle everything. Sauté for ~2minutes, then take them off the pan and put them in a bowl. Add cresses for a perfect blend.
Pumpkin soup by
Wolfgang Link
More recipes:
- Crunchy onion soup
by Sarah Wiener - Crunchy Tomato salad
by Sarah Wiener - Crunchy lasagna with tomato cream
by Armin Rossmeier - Tepid slices of duck breast
by Wolfgang Link - Dr. Karg's Crispbread Tiramisu
by Wolfgang Link - Lamb crown crusted with Provençal herbs
by Wolfgang Link
- After cooking, mix the soup thoroughly with the blender and season to taste with salt, pepper and nutmegg.
- Serving suggestion: Serve the soup in the scooped marrow – the eyecatcher of your dinner party. Otherwise serve the soup in a soup plate and garnish with the croutons and pumpkin seed oil.
- Now have fun and enjoy your meal!
About Wolfgang Link:
He was born in 1972 and became a cook by profession – a diet cook too – and is now chef de cuisine. Cooking is his passion that he cannot indulge during his regular working life. He’s head of a staff cantine catering approximately 2000 people. Additionally, he offers cookery courses and acts also as counsellor for several enterprises when it comes to gastronomic challenges.
He already published 2 books at the publishing house „Edition XXL“:
n° 1: »Mund Art – Die Kunst, einfach zu kochen« (unfortunately already sold out)
n° 2: »Alles am Spieß«; available at www.geschenke-bote.de.
Wolfgang Link is a full-passion cook – you can experience that from his dishes. He even developed a full menu with Dr. Karg crispbread – Enjoy duplicating!
