Christmas menu 2017 | Appetizer | Sweet potato and orange soup with pistachio sage topping and dinner rolls
Well, did you like the aperitif variations and was there something for you? Then we start today with our Hüftgold & Lametta Christmas menu directly into the hallways. Take a seat, sip another sip of Cranberry Mimosa, I'll serve you the starter. There's a spicy sweet potato-orange soup with pistachio-sage topping and dinner rolls , so fresh, soft, buttery buns.
Me So I decided as a starter for a vegetarian soup. I briefly flirted with the absolute American classic, the Shrimp Cocktail , but then I remembered that the 80s are just over. And I do not like shrimp at all. So I went to American soups. The regional differences are huge, and there are a variety of choices from Clam Chowder Corn Chowder to
Sweet potatoes are pretty typical American and so far I'm not a very special friend of these tubers. Slowly I zoom in, this exaggerated sweetness bothers me but enormously. In the soup, however, and complimented with sour orange, the sweet potato has inspired me. What delicious flavors! Anyone who has ever eaten a freshly plowed orange from a tree in South Florida knows what I'm talking about. Sweet potatoes and oranges, that's what the Americans can do!
My soup is topped off with a wonderful topping of chopped pistachios, fresh sage and orange peel. Add a dollop of sour cream and the wonderful starter is ready. America is also known for its nuts and nuts and pistachios play a big role, especially in California. Even my husband, who is not really a very big soup fan, was thrilled with the combination!
What's great about a creamy soup is fresh bread. In this case, I opted for classic American Dinner Rolls , soft buns. These buttery buns complete the soup very well and also taste great with some salt butter.
This gear can also be wonderfully planned and prepared. The soup itself can be well prepared a few days in advance and kept in the fridge. Alternatively, you can freeze them too. To serve, just boil, simmer gently for a few minutes and prepare the topping fresh and sprinkle over it. The dinner rolls can also be wonderfully prepared - the dough can either be rolled into a ball or shaped as a roll and can be left to rest for 1-2 days in the fridge. Before baking, you should then take it another 6 hours room temperature and let it rise.
But now go, it's time for this delicious sweet potato-orange soup. I dream back in a creaking rocking chair on a porch in Florida.30-40 ml extra virgin olive oil
FOR THE DINNER ROLLS:
Boil the milk once, then let it rest briefly until a skin forms. Then remove them. Put the milk in a large mixing bowl or the bowl of the food processor. Add melted butter, sugar and salt and mix briefly. Allow to cool to hand temperature for a few minutes.
Add the egg and dry yeast to the lukewarm mixture and stir well. Then add the flour and slowly knead for 2 minutes, then knead for 3 minutes to a soft yeast dough. If the dough is too sticky, add some flour. Knead the dough for another 5 minutes until smooth and supple. Leave the dough in a lightly oiled bowl for 1-2 hours at room temperature.
Grease a round or square baking tin about 23 cm in diameter or one side with some butter.
Remove the mold from the fridge on the baking day and remove the foil. Cover with the baking paper covered in a warm place for 4-6 hours until the rolls have approximately doubled their volume. Preheat the oven to 200 ° C top and bottom heat. Brush the rolls with half of the melted butter and bake in the preheated oven for about 16-18 minutes until the surface is golden brown. Let the baked rolls cool for 5 minutes in the form on a wire rack, then lift out of the mold and spread with the remaining melted butter. Allow to cool for another 10-15 minutes. Serve as warm as possible.
FOR THE SWEET POTATO ORANGE SOUP:
Preheat the oven to 200 ° C top and bottom heat and lay out a baking sheet with parchment paper.
Peel the sweet potatoes and cut into 1 cm cubes. Mix with 2 tablespoons of oil and season with salt, then distribute evenly on the baking sheet. Roast for 45 minutes in a preheated oven until the pieces are cooked soft and crunchy on the outside.
Peel carrots, shallots and garlic cloves and finely chop. Heat the remaining oil in a large saucepan and sauté the diced vegetables for about 5 minutes.Bring the soup to a boil and simmer for about 10 minutes. Add the orange juice and finely puree the soup. Possibly. add a little more broth if the consistency is too firm. Season with salt and serve with the topping (see below).
FOR THE PISTAZIA SAGE TOPPING:
Please read the recipes before and completely and pay attention to the preparation times! The dinner rolls can be baked at 160 ° C hot air (without preheating) in 5-7 minutes.
Hip Gold & Tinsel - My Christmas Menu 2017
Sweet Potato Orange Soup with Pistachio Sage Topping and Dinner Rolls
Baby spinach salad with red grapes, blue cheese and roasted pecans
Turkey roll with gravy and cranberry sauce, cider and Brussels sprouts Garlic Mashed Potatoes
Gingerbread Brownies with Eggnog Ice Cream and Bourbon Caramel Sauce
The other appetizer ideas
Mezze von Möhreneck
Celery Velouté | Brioche & bacon croutons
Small curio shop
Baked goat's cheese with beetroot, corn salad and apple Vinaigrette of spilled
Soupe à l'oignon by Jankes * Soulfood
Salmon Sous-Vide | Apple Cucumber Radish Salad | Colors of Food wasabi cucumber ice cream - apple and pear mustard soup with palate poetry
Mini salmon mousse tartlets - Smörgåstårta from S-kitchens - selection of winter vegetables from Cuisine Violette - Christmas mulberry soup from IRRE COOKING
You can find all 50 recipes and all our Christmas menu creations in this great eBook by Nadine! You can easily download the recipes as a cookbook as a PDF for free and convenient.
The Foodblogger Christmas Menu 2017 - The Cookbook