Bread soup
1 large onion
1/2 package frozen peas
1 pound russet potatoes
6 cherry tomatoes
1 clove of garlic
4 cups cold water
4 cups chicken stock
salt
1 minature baguette
1 tsp red pepper flakes
black pepper
1/3 cup extra virgin olive oil
1 Tbsp Herbs de Provence
1/2 cup parmesean
In a large pot, over medium heat combine onion, potatoes, peas, tomatoes, garlic, all larger ingrediants cut into apx. 1 inch cubes. cook 2-3 mintues, add cold water and chicken stock, add salt to taste, and bring to a boil over high heat. Reduce heat to medium low and cover until potatoes are tender.
Cut or tear bread into 1 inch cubes, removing most of the crust. Dip bread bits in a bowl of water and squeese out excess water. Crumble the bread into the soup.
Add pepper flakes and herbs, cook an additional 10 minutes until soup had thickened and the bread starts to break down. check seasoning.
when serving drizzle with ovile oil and parmesean.
Mailanderli (swiss christmas cookies)
250 g (9 ounces) butter or margarine
225 g (8 ounces) sugar
1 pinch of salt
3 eggs
1 lemon
500 g (18 ounces) flour
egg wash
3 eggs
2 tbsp honey
2 tbsp milk
Cream the room temperture butter
Add sugar, salt and 3 eggs, stir until ingredients are well incorporated. Zest the lemon into mixture.
Add flour, knead to a soft dough.
Cover the dough and let rest for about 2 hours in a cool place.
Cut dough in 4ths or easy to work with sections and roll out on a flat, floured surface, roll the dough to about a 1/4 to half inch thickness.
Whisk together all egg wash ingredents in a small bowl. Brush the dough lightly with the egg wash. Place in freezer for 5 minutes, pull out and give it a second egg wash. Place back in freezer for another 5 minutes.
Pull the dough out of the freezer, it should be firm and easily cut with the cookie cutter of your liking. Cut out the dough and place on a silicone (or parchment) lined baking sheet. Bake for about 10 minutes in a 375 °F oven
Let cool completely before serving.
I like this cookie cutter
