|1/2 - 1||cauliflower head|
|1||small leek or parsnip|
|5,3 oz||sugar snap peas|
|3,5 oz||fresh baby spinach|
|2 tbsp||concentrated vegetable stock *(about 2 stock cubes)|
|1/2 cup||chopped parsley|
Rinse and prepare the vegetables. Chop the cauliflower head into small florets, cut the carrots into batons, slice the leeks and cut the sugar snap peas in half if necessary.
Lightly fry the cauliflower, carrots and leek in a large pot.
Add water and stock and bring to boil with the lid on until the vegetables are almost soft.
Add the sugar snap peas and spinach and let simmer for a couple of minutes.
Turn off the heat. Mix egg yolks with cream and stir gently into the hot soup. Add salt and pepper to taste and finish by sprinkling the soup with freshly chopped parsley.
Make it easier with Ankarsrum Assistent Original
Use the vegetable cutter from Ankarsrum with your Assistant Original to easily cut the vegetables for the soup.
|4 cups||coarse rye flour|
|1/2 cup||rye sourdough starter|
|3/4 cup + 2 tbsp||roasted sunflower seeds|
|The dough from day 1|
|3/4 cup + 2 tbsp||water|
|1/2 tsp||fresh yeast / instant yeast|
|2 1/4 cups||coarse rye flour|
|1 1/4 cups||all-purpose flour|
|1/2 cup||rye sourdough starter|
Mix all the ingredients for day one in the stainless steel bowl. Cover the dough and let it stand at room temperature for at least 12 hours.
Assemble the Assistent with the stainless steel bowl, dough knife and dough roller. Start the Assistent on low speed and add all the ingredients for day two. Mix on low speed until blended, pull the arm towards the middle if necessary to help blend the ingredients.
Set the timer for 12 minutes and let the Assistent knead at the lowest speed until a smooth dough is formed.
Cover the bowl with the lid and let the dough rise for 2 hours.
Grease 2 (1.5 quart) loaf pans with vegetable oil and divide the dough evenly among the pans. Cover them with a towel and let the dough rise until it reaches up to the edge of the baking pans.
Preheat the oven to 210 C (410 F). Bake the bread in the lower part of the oven for 60 minutes. If the top of the bread is browning too quickly, position an own rack above the bread and place a baking sheet on the rack to shield the bread from excess heat. No aluminum foil needed.
The bread is ready when the core temperature is 98 C (208 F). Cover the bread with a kitchen towel and let it cool on a wire rack.
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