Many of you have followed my blog for years. It feels like a community to me, even though I don’t know each of you personally. There were times when your comments gave me great comfort, especially when I lost my mom and my girlfriend. Your sincere comments and condolence wishes meant a lot to me. Unfortunately, the comments are archived because of my new blog design. I am so sad about that. Maybe some day, I will find someone who can put them back where they belong. When I wrote the blogpost about my mom’s passing, I promised you the recipe for the wedding soup that I make. Well, here it is six years later, and I am finally getting around to doing it. In these times of war and loss we need comfort food.
There are many versions of wedding soups. Even in Germany, they vary in the different regions. What I am sharing with you is a recipe from Lower Saxony where I am from. I liked this soup ever since I was a child. Whenever I visit Germany I will look for restaurants that serve wedding soup.
My favorite in the soup is the egg custard cubes or Eierstich as we call them in Germany. The broth should be almost clear with a few vegetable pieces and egg custard. In my childhood, it was often the first course at a wedding or other celebration. Sometimes meatballs or bone narrow dumplings are added. The wedding soup was supposed to give the just-married couple strength for the upcoming wedding night!
The main ingredients in the soup is the broth. It takes some time and effort to make. I freeze half of the broth.
2 TBS olive oil
2 TBS butter
1 medium yellow onion, peeled and chopped
2 garlic cloves, peeled and chopped
5 + cups chicken broth
1 large celeriac root , peeled and sliced
3 medium sized apples, peeled and sliced
1 tsp. salt
¼ tsp. graham masala
¼ tsp. freshly ground pepper
4 TBS butter
½-1 cup crab meat
2 tsp. chives, chopped
Heat the oil and the butter over medium heat in a large pot, add the onions and sauté them for about 5 minutes until they get soft. Add the garlic and masala and sauté for an additional minute. Add the chicken broth, the celery and the apples and the rest of the spices.
Bring to a boil over high heat , then reduce the heat and simmer covered for about 20 minutes or until the celeriac root is soft. Put the pot in your kitchen sink and puree with an immersion stick until has a smooth and silky consistency . You can also puree in a blender if you don’t have an immersion stick.
Keep the soup warm while you heat the butter in a frying pan over medium stirring it frequently until the butter turns into a warm brown, do not burn it. This process takes about 4-6 minutes. Add the crab to the butter to warm.
Pour the hot soup into into serving bowls, spoon the crab and butter over the soup. Sprinkle with chives.
Guten Appetit !
Recipe by Caroline Chambers in the winter addition of “edible Monterey”
adapted by ©Sunnycovechef.com
A chicken/turkey carcass or
chicken or turkey parts (legs, necks or wings)
2 -3 celery stalks with leaves
1 onion (with peel)
1 leek (or clean dark leek leaves)
A handful of parsley (with stems)
A couple of dried mushrooms (or frozen mushroom stems)
several garlic cloves
2 bay leaves
a few pieces of ginger
1 tsp salt
1 tsp garlic salt
1-2 tsp pepper
Put everything in a cast iron pot and cover with water. Bring it all to a boil, spooning of the scum that rises to the top. When the stock boils, turn down the heat and simmer it covered for 2-3 hours, occasionally spooning off the scum. At the end, pour the stock through a fine sieve into a large bowl, discarding the solids. If there is some fat floating around put the bowl in the fridge and remove the fat layer when the stock is cold. I usually freeze my stock or use it within a couple of days.
Guten Appetit !
This recipe makes about 4 cups of soup.
1 lb. green asparagus
1 cup chopped white onions
2 TBS butter
2 TBS white flour
2 cups chicken stock
½ cup milk
½ cup half and half
½ tsp. salt
½ tsp. pepper
a pinch of freshly grated nutmeg
1 tsp fresh lemon juice
Break off the woody ends from each asparagus spear, discard them and cut the rest into 1 inch pieces, leaving the tips intact. Keep the tips separate from the rest of the stems.
Melt the butter in a medium-size heavy saucepan, add the onions and sauté them for about 3 minutes. Do not brown them. Add the asparagus pieces and cook them for a couple of minutes. Add the flour and sauté for another couple of minutes. Whisk in the chicken broth one cup at a time. Add the milk, salt, pepper and nutmeg, bringing it to a boil, then simmer covered for about 10 or more minutes. You want the asparagus to be very soft. Puree the soup with an immersion stick or in a mixer. Reheat and add the half and half, season with additional salt and pepper and lemon juice. In the meantime cook the asparagus tips in boiling water for about 2 minutes. When you serve the soup add the asparagus tips to the individual serving bowls. I served my soup with parmesan crackers.
This recipe will make 30 meat-shrimp balls or wontons
6 ounces (170g) minced ground pork
5 ounces (140g) bay shrimp
1 TBS grated ginger
2 green onions, finely chopped ( 3TBS)
1 TBS soy sauce
2 TBS cooking wine (I used Mirin)
2 tsp toasted sesame oil
1 tsp salt
Square Wonton Wrappers
2 TBS regular sesame oil
2 TBS garlic, minced
1½ TBS grated ginger
4 cups chicken broth
1 cups of water
2 tsp soy sauce
½ tsp salt
½ -1 cup shiitake mushrooms
1 medium bok choy ( about 2 cups chopped)
½ cup frozen peas
2 Tbs chopped parsley
Put all the ingredients except the wrappers in a food processor and pulse a few times. Be careful not to over mix.
Lay wontons wrappers on a board. Put about 1½ tsp of filling in the center of the wonton. Have a glass of water to wet the wontons. With your fingers put some water on half of the edges of the wonton. Fold the square wonton in half creating a triangle. Make sure the edges of the wonton are sealed and all the air bubbles have been removed. Roll up the spine and bring the corners together . Cover the wontons with a wet towel so they don’t try out or put them in a covered container.
Clean the shiitake mushrooms, remove the stems and slice the mushroom caps. Slice and wash the bok choy, including the stems. Chop the parsley. Mince the garlic and grate or mince the ginger collecting all the juices.
Heat the sesame oil and sauté the garlic and the ginger for about a minute at medium heat. Don’t let the garlic get brown. Add the chicken stock and the water and bring to a boil. Add the soy sauce, shiitake mushrooms and salt. Cook for a couple of minutes. At this point add the frozen or homemade wontons. The homemade wontons need to cook for about 4-5 minutes or until they float on the top. If you are using store-bought wontons cook them according to the directions on the package. Add the frozen peas and bok choy during the last minute of cooking. Sprinkle with parsley and serve immediately .
Recipe for homemade wontons adapted from recipetineats
recipe for broth by© Sunnycovechef
I have been cooking simple meals like baked salmon with broccoli and my German green sauce. I made my quinoa salad and baked shrimp with feta for my monthly book club. I also baked my banana bread and I made my lentil salad for my girlfriend’s Open Studio. Cooking always improves my life.
The caramelized onions by themselves are a treat and can be served many different ways—on hamburgers, sausages, or bruschetta.
It is best to cook this soup in a heavy four-quart covered saucepan. I keep some leftover baguette slices in my freezer. I used a grated mixture of Gruyère but many recipes use Comté cheese. A mixture of Swiss and Gruyère will also work.
4 TBS butter
1 TBS olive oil
2 lbs white sweet onions
1 tsp salt
1 tsp freshly ground pepper
½ tsp sugar
1 ½ cup white wine
1 quart beef stock
2 cups water
1 vegetable bouillon
2 sprigs of thyme
2 bay leaves
4-6 ½-inch baguette slices
a clove of garlic (peeled and halved)
2 tsp cognac
1 cup (or more) grated Gruyère or Comté cheese
Peel the onions, cut them in half lengthwise and thinly slice them. Melt the butter, add the oil and onions and cook them slowly in a covered heavy saucepan for 15 minutes.
Add the salt, pepper and sugar and continue to cook uncovered for about 30-40 minutes until the onions are golden brown. Stir often, scratching the bottom clean. Reduce the heat if the onions start to darken. Ideally, you want that dark, golden brown hue.
Raise the heat, add the wine and cook for about 8-10 minutes until almost all the wine has evaporated. Add the broth, water, vegetable bullion, thyme, and bay leaves. Simmer uncovered for 20-30 minutes. Season to taste.
Bake the toast slices in a 350 degree oven for several minutes until they are somewhat dry. Rub some garlic on the toast. One of my favorite bloggers added some mustard to one side of the toast. I didn’t, but might try it next time.
Add ¼ tsp of the cognac to the bottom of the oven-safe bowls and fill with heated soup, leaving some space for the toast and cheese. Lay the toast on top of the soup and add as much grated cheese as you want. Put some tiny little slivers of butter on top of the cheese and broil until the cheese is melted and starts to bubble. Watch closely, so you don’t burn your cheese. You might want to put a cookie sheet on a lower rack in the oven to prevent any dripping. Serve immediately.
Makes 3 to 4 servings
1 Tbs. olive oil
1 ¼ cup red onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 cup potatoes, chopped and peeled
1 tsp. fresh thyme
1 bay leaf
1 tsp cumin
1 cup fresh or canned chopped tomatoes
1 cup French green lentils, rinsed and picked over
1 small piece Parmesan cheese rind
4 cups chicken broth
1 cup water
2-3 cooked or smoked sausages
1 tsp garlic salt
½ cup chopped basil
1-2 tsp apple cider vinegar
salt and pepper to taste
Heat the olive oil and sauté the vegetables for about 8 minutes stirring occasionally to prevent burning.
Add cumin and sauté for about 30 seconds to release the flavors.
Add the broth, the water, the bay leaf, the lentils and the piece of Parmesan rind, bringing it to a boil. Reduce heat, cover, and simmer for about 40 minutes or until lentils are tender. Remove from heat, discard bay leaf and Parmesan rind.
With an immersion blender, blend part of the soup until creamy, but leave half or more of the vegetables whole. If you don't have an immersion blender, blend 2 cups of the soup in a blender or food processor.
Cut the sausages into bite-sized pieces and sauté until slightly browned. Add to the soup.
Add the vinegar, sausages, basil and season with salt and pepper.
Recipe by © Sunnycovechef
She was one of the fortunate Germans of her generation who lived in the same place all her life. Her family, especially her children, were the most important part of her life. My brother and I were raised with love, always knowing that we could return home at any time. Home was a large farm in a small village in the middle of Germany. My mom was an intelligent and strong woman with a keen sense of justice that was remarkable. She was well loved and respected by the people around her. She was an environmentalist long before it became fashionable — no water, electricity or any other resource was ever wasted. She formed an especially strong bond with my niece, who both loved each other very much. There are so many stories and anecdotes to tell and I hope to write them all down eventually. I just returned from Germany this week, and have to adjust to my new life without my daily calls and frequent visits to see her. I already miss her presence in my life very much.
2 small carrots, chopped (1/2 cup)
1 celeriac root, peeled and chopped (1 1/2-2 cups)
3 medium leeks (white part only), sliced (2 cups)
(save the green part of the leek)
4-5 yellow potatoes, peeled and chopped (3-4 cups)
4 cups chicken broth
1 or more cups of water
1 cube fish bouillon (optional)
½ or more tsp. salt
½ tsp. garlic or celery salt
½ tsp. freshly ground pepper
a pinch of nutmeg and saffron (optional)
1-3 Tbs. whipped cream
1 pound small cooked bay shrimp
Peel the carrots, celeriac and potatoes and cut into small pieces. Put them in a large pot with the chicken broth, fish bouillon, and water. Wash the sliced leek thoroughly in water to remove any dirt, and add it to the soup. Wash the green parts of the leek , tie them together with several parsley sprigs, and add to the soup. Bring it to a boil and simmer covered for 20-30 minutes until the vegetables are soft. Remove the bundle of soup greens and discard. Season the soup with salt, pepper, garlic or celery salt, some fresh ground nutmeg and a pinch of saffron. Add the whipped cream. Puree the soup in a mixer or with an immersion stick. Heat the soup and season to taste. If the soup is too thick, thin it out with water or milk. Ladle the soup into bowls, add a handful of shrimp and sprinkle with chopped parsley.
Recipe by © sunnycovechef.com
1 whole chicken leg
3 chicken wings
4 cups chicken broth
4-6 cups of water
tops from green onions and leeks (washed)
2 carrots (chopped)
½ onion (peeled)
1 small potato
mushroom stems or 3-4 dried shiitake mushrooms
1 head of garlic (cut in half)
2 celery stalks and leaves
several pieces of ginger
¾ cup elbow noodles
1 Tbs. garlic salt
1 tsp. pepper
2 leeks sliced, whites only
3 celery stalks, sliced
1 carrot (chopped)
2 green onions (chopped)
2 Tbs. chopped parsley
1 Tbs. lemon juice
Put all the broth ingredients into a large pot. Bring to a boil and simmer for about 45 minutes. Pour broth through a sieve and cool. Shred the chicken, discard bones, chicken skin and vegetables. Return the broth and the shredded chicken to the pot and bring to a boil. Add the leeks, celery, carrots, spices, and noodles and simmer for about 10 minutes until the noodles are soft. Shortly before serving add the parsley, green onion and lemon juice. Season with salt and pepper.
Just in case you want both, the chicken soup and the grog, here is a recipe I found to make grog:
2 ounces dark rum
1/2 ounce fresh lime juice
1 tsp. brown sugar
4 ounces hot water
slice of orange and a cinnamon stick
Mix the rum, lime juice, brown sugar, and hot water in a mug. Garnish with an orange slice and a cinnamon stick.
Guten Appetit und gute Besserung (speedy recovery)
Recipe by © sunnycovechef
and great taste
When I was a vegan years ago, I cut this recipe out of the local paper. It originally comes from: Stop the Clock! Cooking: Defy Aging-Eat The Foods You Love by Cheryl Forberg .
Makes about 8 servings
1TBS olive oil
1 medium red onion, finely chopped (about 1 cup)
1 cup finely chopped red or orange pepper
½ cup finely chopped carrots
½ cup finely chopped celery
4 garlic cloves, minced
2 TBS minced fresh ginger
1 TBS curry powder
1 (14 ½ - ounce) can of diced tomatoes
1 bay leaf
4 cups chicken broth or vegetable broth
1 large sweet potato
1 ½ cup shelled edamame beans
¼ cup creamy peanut butter
¼ cup chopped fresh cilantro
1-2 cups baby spinach (optional)
½ tsp. or more salt
Freshly ground pepper
Heat olive oil in a heavy pot. Add onions, pepper, carrots and celery, sauté until soft and translucent, about five minutes. Add garlic, ginger and curry powder and sauté until fragrant, about a minute. Be careful not to brown the garlic. Add tomatoes and the bay leaf and cook, uncovered, until tomatoes are slightly reduced, about three minutes. Add the broth and bring to a boil. Reduce heat, cover and simmer for about 10-15 minutes. Stir in the peanut butter until well combined, add the edamame beans and cook until thoroughly heated. Stir in spinach and cilantro and serve.
Recipe adapted from:
Defy Aging-Eat The Foods You Love
by Cheryl Forberg
Serves 6-8 people
1/4 cup olive oil
2 cups diced red onions
1 bay leaf
1/2 tsp. pepper flakes
1 1/2 tsp. salt
3 Tbs. minced garlic
3 Tbs. tomato paste
1 large red pepper, chopped
1 Tbs. fresh or 1 tsp. dried oregano
2 cups white wine
8 ounces clam juice
1 28-32 ounce can of diced tomatoes
2 cups chopped tomatoes
3 cups chicken stock
3 Tbs. fresh basil, chopped
3 Tbs. flat-leaf parsley, chopped
1 package of Trader Joe’s seafood mix or ¼ lb. sea scallops
1lb. tilapia or other white fish
1lb. shrimp or prawns, peeled with tails on
15 to 20 mussels
15 to 20 clams
1 large Dungeness crab, cracked and cleaned
Heat the olive oil in an 8-quart heavy pot. Add the bay leaf and onions, and sauté over moderate heat for 5-8 minutes, do not brown the onions. Add the garlic, the red pepper flakes and sauté for an additional 2-3 minutes, again making sure you don't brown the garlic. Stir in the tomato paste, oregano, diced red peppers and cook, stirring for one minute. Add the wine and boil until reduced to a half. Add tomatoes with their juice, clam juice, broth, sugar, 1Tbs. basil, and 1Tbs. parsley, and simmer (covered) for 30 minutes. Season with salt and pepper.
Wash and scrub the mussels and clams, keeping them in a bowl of water. Cut the tilapia into bite-sized pieces. Add the clams and mussels to the stew and simmer (covered) until the shells open, 5 -10 minutes. Check every minute after 5 minutes and transfer opened clams and mussels to a separate pot, discarding any unopened ones after 10 minutes. Season the fish and shrimp with salt and add it to the rest of the seafood—except the crab. Then simmer (covered) until cooked thoroughly, about 5 minutes. Discard the bay leaf, return clams and mussels to the pot (you can also add the crab at this time if it fits), cover and heat through. Sprinkle with the remainder of the basil and parsley. Since the crab is already cooked, I usually divide the crab among the heated soup bowls and then pour the soup over it. Serve immediately.
Recipe by: ©sunnycovechef.com
1 1/2 pound of white asparagus
4 cups water
3 Tbs butter
3 Tbs flour
2 Tbs lemon juice
1/4 a cup whip cream
1 tsp salt
1 tsp sugar
1 tsp freshly ground white pepper
1/2 tsp freshly ground nutmeg
Peel the asparagus from the tip. Cut 1/4-inch from the bottom. Put the asparagus peels and the end pieces in 4 cups of water, bring it to a boil, add the salt and sugar, cover and simmer for 15 minutes. In the meantime, slice the asparagus diagonally into 1/2-inch pieces leaving the tips intact. Melt the butter over low heat in a heavy pot, add the flour and stir constantly for a couple of minutes, making sure the roux does not turn brown. Pour the asparagus broth through a sieve, discard the asparagus pieces and peel. Add to the butter mixture, stirring constantly with a whisk to avoid lumps. Start with a little broth, whisk until smooth, then add the rest of the broth. Bring the soup to a boil, add the asparagus and cook until the asparagus is done, about 4 to 6 minutes. The asparagus is done if it falls apart when you squeeze it. Add the cream, lemon juice and season the soup with salt, sugar, pepper, and freshly ground nutmeg
© recipe by sunnycovechef
2 or more ounces pancetta, chopped
2 TBS olive oil
2 carrots , chopped into bite sizes
2 smallish white potatoes, chopped into bite sizes
1TBS fresh rosemary, chopped
1TBS fresh lemon thyme (I think regular thyme will be just fine )
2 TBS flour
4 cups of milk ( I used 2% )
1 tbs freshly ground pepper
1 6 1/2 ounce can of clams
3 ears of fresh corn, remove the kernels from the corncob
Sauté pancetta in olive oil on medium low until crisp, about 5 minutes. Drain on paper towel. Add the next 4 ingredients and sauté for about 8 to 10 minutes, stirring often and making sure that the food doesn't stick to the pot. Sprinkle the flour over the food and stir for 1 to 2 minutes.
Add a little milk to scrap the bottom of the pot clean. Gradually add the rest of the milk, stirring constantly . Bring to boil, reduce heat to medium low and cook until slightly thickened about 5 minutes.
Add clams with juice, salt, and pepper and cook for about 10 minutes or until the vegetable are done the way you like them, stirring often. Add corn and pancetta and turn off the heat. Let the soup steep for a few minutes.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.
If you have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!