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Ingredients:

  • 5 onions
  • 1 garlic clove
  • 2 litres of vegetable broth
  • 2 leaves of Swiss chard (or kale)
  • 1 small shallot
  • 5 mushrooms
  • 2 tomatoes
  • 1 small goat cheese
  • Oregano
  • Sunflower seeds
  • Fennel seeds
  • Chopped parsley
  • To taste Herbamare® Original

Preparation:

Slice onions into ringlets and brown them in a little butter. Add pressed garlic. Add broth and let simmer.

Chop shallot and mushrooms and fry them in a little butter. Place the mixture on a leaf of Swiss chard. Add peeled, seeded and chopped tomatoes, a slice of goat cheese, fennel seeds and a few roasted sunflower seeds. Season with Herbamare® Original and close into a bunch using a toothpick.

Pour a little broth into an oven-safe pan, place the vegetable purses in the broth and place in oven for 20 minutes at medium temperature. 

Presentation:
Warm two shallow dishes. Place a purse in each bowl and pour a ladleful of onion soup on top. Sprinkle some sunflower and fennel seeds and garnish with some chopped parsley. Put a little freshly grated cheese on the table.

 

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