Ingredients (for four persons):
2 pears, fresh
1 lemon, squeezed
1 heaped tablespoon of leaf parsley
0.25 level teaspoon of fresh oregano
2 tablespoons of balsamic pear vinegar
4 tablespoons of olive oil
1 pinch of salt from the mill
1 pinch of colored pepper from the mill
Peel the kohlrabi and cut in slices of 1.5 mm. Wash the pears (preferably with firm flesh or even green), remove the stalk and the pips und cut the pears in equally fine slices. Place the pears on a plate and drizzle with half of the lemon juice.
For the sauce, peel and finely chop the shallot and place it in a deep plate. Add the balsamic pear vinegar, the remaining lemon juice, olive oil, chopped parsley and the oregano leaves. Mix the ingredients well, then salt and pepper to taste.
Put some olive oil on an oval flat plate and arrange the kohlrabi and pear slices in layers. The kohlrabi should form the lower layers because it is harder than the pears. The pears should not become too soft until consumption. Spread some sauce over each layer. Grilled baguette goes well with it.
Ingredients (for four persons)
800 g carrots, cut into small cubes
800 g nectarines
4 onions, diced
4 tablespoons oil
1 litre vegetable broth
green pepper from the mill
chili flakes from the mill
Heat the oil to medium heat in a cooking pot and steam the onion dices for 2 minutes, then add the carrot cubes and steam for another 2 minutes. Add the vegetable broth and bring to the boil. Then simmer everything over a low heat for 15 minutes.
Cut off some slices of the nectarines for decoration purposes and put them in the refrigerator. Cut the remaining pulp into small cubes. After 15 minutes, add the cubes to the carrots and cook them together for 5 minutes. Turn off the heat, purée the soup and season to taste with the spices.
Serve the soup on plates, garnished with the nectarine slices.