1. Peel the carrots, trim the ends, and slice. Cut the roots off the onions and halve them. Separate the white and green parts of the leek. Wash the green part thoroughly and cut it into large pieces. Halve the lemon. Peel the garlic cloves. Pat the chicken thighs dry with paper towels.
2. Heat a large pot over medium heat (no oil). Place the onion halves cut side down and let them brown. Then add the carrots, leek, lemon, herbs, peppercorns, and chicken thighs. Pour in 3 liters of cold water.
3. Slowly bring the pot to a gentle simmer, do not let it boil. Skim off any foam with a spoon. Let it cook uncovered on the lowest heat for 4 to 8 hours, making sure it stays at a gentle simmer. Skim off any foam occasionally and add cold water if too much evaporates.
4. In the meantime, prepare the chive oil and store it in the fridge until needed.
5. Once the broth is done, remove it from the heat. Take out the chicken thighs, let them cool, and then shred the meat from the bones and set it aside for later. Remove the vegetables with a slotted spoon. Strain the broth first through a fine mesh strainer and then through cheesecloth for a clear result.

If you’d like to turn your broth into a clarified consommé, follow the next steps. If not, jump to the section “Simple Version.”

Consommé Version

1. Let the broth cool slightly so it’s warm but not hot. In a bowl, whisk 4 egg whites just until frothy. Stir them into the broth. Let everything sit over medium heat for about 15–20 minutes, do not boil, or the egg whites will curdle.Over time, a layer of egg whites will form and trap any remaining fat or cloudiness. Gently remove this layer and strain the broth again: first through a fine mesh strainer, then through cheesecloth. The result: a crystal-clear consommé.
2. Reheat the consommé and season with salt (about 5–7g per liter). Keep it hot.
3. Slice the white part of the leek into rings and wash well. Slice the asparagus into chunks or thin rounds. Finely slice the green part of the scallions for topping.Optional extra step for curly scallion strips: Slice the tube lengthwise and open it up. Place the inside facing up and gently scrape off the slimy layer with a knife. Slice into thin strips and store in a bowl of ice water until serving.
4. Boil two small pots of salted water. In one, cook the noodles al dente. In the other, blanch the leeks first, then asparagus, and finally the peas. Place each component in a small bowl and set aside.
5. To serve, layer noodles, vegetables, and shredded chicken into serving bowls and pour hot consommé over. Top with freshly ground black pepper, fresh dill, chives, scallions, lemon slices, a squeeze of lemon juice, and a drizzle of chive oil.

Simple Version

1. Reheat the broth and season with salt (5–7g per liter). Keep it hot.
2. Slice the leek into rings and rinse thoroughly. Cut the asparagus into chunks or thin slices. Finely slice the green part of the scallions for topping.
3. Bring a small pot of salted water to a boil and cook the noodles al dente.
4. Add the leeks to the broth and simmer until soft. Then add asparagus and peas, cooking for another 5 minutes. Finally, stir in the shredded chicken and cooked noodles. Simmer everything for 1–2 minutes until heated through.
5. Adjust seasoning with salt, pepper, and lemon juice. Serve hot in deep bowls, topped with fresh dill, chives, scallions, lemon slices, and chive oil.

1. Preheat your oven to 150°C / 300°F. Wash the tomatoes and bell peppers, then dry them well. Get a large baking dish ready. Quarter the tomatoes, remove the seeds from the bell peppers, and roughly chop them. Peel the carrots and cut them into large chunks too. Peel the shallots and garlic. Now, put everything in the baking dish, drizzle with a little olive oil and sprinkle some salt over the veggies. Toss them to coat evenly, then place the baking dish in the oven for 40 minutes. After 40 minutes, increase the temperature to 210°C / 410°F and roast for another 15 minutes.
2. While the veggies are roasting, you can prepare the caramelized onions for the grilled cheese sandwiches. Peel the onions and slice them thinly. Add 1 teaspoon of butter to a large pan and let it melt. Add the onion slices, sprinkle a bit of salt on top, and cook on low heat, stirring regularly for about 10-15 minutes.
3. Now, peel the onions for the soup base and cut them roughly. Set them aside. Pick the basil leaves from their stems, wash them, and dry them well. Set them aside too.
4. After 10-15 minutes, the onions in the pan will have left some fond (browned bits) at the bottom. This is the time to add another teaspoon of butter and cook the onions for another 10-15 minutes. Once the onions are soft and golden brown, add a splash of balsamic vinegar and cook for another 1-2 minutes. Transfer the caramalized onions to a bowl and set the pan back on the stove to make the soup base.
5. Add another teaspoon of butter to the pan and sauté the roughly chopped onions over medium heat. After a few minutes, add the chili flakes and stir well. After a few more minutes, stir in the tomato paste so that all the onions are coated evenly. Let it cook for a few minutes. Then, deglaze with the red wine and let it simmer until it reduces to a thick, creamy paste. Set the pan aside.
6. Grab a large pot and transfer the roasted vegetables (along with any juices) into it once they’re done. Add the soup base from the pan, the vegetable broth, and the basil leaves. Use an immersion blender to blend everything until you reach the desired consistency. Finally, stir in the cream. Season the soup with salt, pepper, and cayenne to taste. Keep the soup on low heat and bring it to a simmer.
7. Meanwhile, make the grilled cheese sandwiches. Heat a pan over low-medium heat. While the pan heats up, spread a thin layer of butter on the outside of each slice of bread. Grate the cheese. Place half of the buttered bread (butter side down) in the pan, then evenly distribute the cheese and caramelized onions on top. Cover the pan with a lid and wait for the cheese to start melting. Once it does, place the remaining slices of bread (butter side up) on top. Use a spatula to flip the sandwiches so they can brown on the other side.
8. While the sandwiches are finishing, ladle the soup into bowls and optionally garnish with a drizzle of walnut oil, some cream, and fresh basil. Once the other side of the grilled cheese is crispy, take them out of the pan and cut them however you like – halves, triangles, strips, or small squares – depending on how you prefer them with your soup.

PREPARATIONS

• Here’s the recipe for cinnamon oil. You’ll need about 4-6 teaspoons for this recipe. If you don’t want to go through the hassle of making the cinnamon oil, you can just add 1/2 teaspoon of ground cinnamon to the soup.

INSTRUCTIONS

1. First, we’ll prepare the soup. Heat some olive oil in a large pot. In the meantime, peel the onion and roughly chop it. Once the olive oil is hot, add the onion pieces and sauté on medium heat until soft.
2. While that’s cooking, halve the pumpkin and scoop out the seeds. Cut the pumpkin into large chunks and add to the onions. Peel the garlic and ginger and grate them directly into the pot with the pumpkin. Let everything roast for about 10 minutes, then pour in the vegetable broth. Put the lid on and let it simmer on low heat for about 15-20 minutes until the pumpkin is very soft.
3. Meanwhile, prepare the pesto. Toast the walnuts in a small pan without any added oil until golden brown. While the walnuts are toasting, finely grate the Parmesan and then add both to a food processor. In the same pan, heat a little olive oil and fry the sage leaves. Let the fried sage drain on a paper towel until crispy, then add it to the food processor as well. Peel the garlic clove and add it to the mix. Add lemon juice and, with the processor running, slowly drizzle in the olive oil. Season with salt and pepper, then set aside.
4. For the grilled cheese sandwiches, grate the cheddar and press the mozzarella well in paper towels, then slice it thinly. Set aside.
5. Once the pumpkin is soft, remove the pot from the heat and use a hand blender to purée everything. Add the coconut milk, nutmeg, cinnamon, and cayenne pepper, and season with salt and pepper. Put the pot back on the stove and keep it warm on the lowest heat with the lid on.
6. Now, spread a thin layer of butter on the bread slices and place them butter-side down in a large pan. Spread 2 teaspoons of walnut-sage pesto on each slice. Distribute the cheese evenly on top of the pesto. Cook on low heat with the lid on for a few minutes until the cheese starts to melt. Once the bread is golden brown on the bottom, place another slice of bread, butter-side up, on top of the cheese and flip the sandwich. Cook for a few more minutes until the second side is golden brown as well.
7. Serve the soup in deep bowls, topping it with cinnamon oil, cress, and chives. Cut the grilled cheese sandwiches into small squares and place them in the soup, or slice them into strips and serve them on the side.

PREPARATIONS

• Prepare dumpling wrappers or defrost store-bought ones.
• Peel and finely chop or grate the ginger. Set aside.
• Peel and finely chop or press the garlic cloves. Set aside.
• Clean the mushrooms and dice them into small pieces. Set aside.
• Chop the napa cabbage into small pieces and wash it. Set aside.
• Peel and finely dice the carrots. Set aside.
• Pluck the cilantro leaves from the stems and finely chop them. Set aside.
• Separate the green and white parts of the green onions and slice both into fine rings. Set aside.

INSTRUCTIONS

1. Heat a large pan over medium heat and add 1 tablespoons of clarified butter. Start by sautéing the white parts of the green onions, ginger, and garlic for a few minutes. Next, add the carrot pieces and sauté for a few more minutes. Then, add the mushroom pieces, mix well, and finally add the napa cabbage. Let the napa cabbage cook until soft, then stir everything together. Remove the pan from the heat and let it cool.
2. Once the mixture has cooled down, add 2 tablespoons of chopped cilantro, the green parts of the green onions, 1/4 teaspoon of ground white pepper, 2 tablespoons soy sauce, and 1/2 tablespoon sesame oil. Mix everything well.
3. Set up your vegetable filling, the dumpling wrappers, and a small bowl of cold water. Also, prepare a large plate dusted with a little flour where you can place your finished dumplings. Now, put on your favorite series or podcast and start filling your dumplings.
4. Take a wrapper and place about 1-1.5 teaspoons of the vegetable mixture in the center. Dip a finger in the water and moisten the edge of the upper half of the wrapper. Fold the wrapper like a taco shell upwards and press the left tip of the wrapper with your left hand. Now, with the right hand’s index finger and thumb, hold the closed tip with your left thumb, place a small fold at the top edge against the backside of the wrapper and press it firmly. Continue this until the wrapper is completely closed and you have a finished dumpling in your hand. Place the finished dumpling on the floured plate. This folding technique might take a little practice. For a visual demonstration, just scroll down to my video at the end of the recipe. Continue this process until all the dumpling wrappers and filling are used up.
5. Fill a medium-sized pot with enough water to fill just over half the pot. Bring the water to a boil.
6. Meanwhile, you can prepare the Sesame Miso Soup in the other pot. Add the following ingredients to the pot: tahini, white miso paste, soy sauce, rice vinegar, sugar, crispy chili oil, water, and grated garlic and ginger. Bring everything to a simmer over medium heat. Keep the soup on a low flame on the stove.
7. Once the water in the other pot is boiling, turn it down slightly and add 6-8 dumplings depending on the size of your pot and let them cook for about 8 minutes. Since dumplings expand while cooking, do not overcrowd your pot. Once the dumplings become translucent and the filling is clearly visible, they are done. Place the dumplings in the bowls in which you want to serve them. Continue this for all dumplings until all are cooked.
8. Once all dumplings are ready, evenly distribute the soup from the other pot over the dumplings. Top each bowl with some cilantro, Crispy Chili Oil, and toasted sesame seeds.

1. Peel the potatoes and carrots and chop them into bite-sized pieces. Set aside.
2. Wash the leek and cut it into thin strips.
3. Peel the onion and garlic cloves and dice them. Set aside.
4. Finely chop the parsley.
5. Slice the sausages. Set aside.
6. Dice the bacon.
7. Put the bacon in the cold pot and heat it over medium heat. This way, the bacon fat renders out nicely. Then remove the bacon and set it aside for later and leave the fat in the pot.
8. Now add the onions, garlic and leeks to the pot and sauté for 2-3 minutes, then add the potato and carrot pieces. Sauté everything for about 5 minutes.
9. Then add the vegetable broth and simmer with the lid on for 15 minutes. Now, add marjoram, bay leaf and nutmeg, season with salt and pepper, and simmer for another 15 minutes with the lid on.
10. Now add the bacon, sausage slices, and cream to the soup and simmer for another 5 minutes without the lid, until the sausages are heated through. Finally, season with salt and pepper.
11. Serve the soup in deep plates and garnish with a bit of freshly chopped parsley and optional baguette.

1. Wash the beef bones well and roast in the oven at 250°C (480°F) for approx. 30 minutes.
2. Wash the carrots, celery and leek and cut everything into large pieces.
3. Wash the lemon and herbs too. Put the herbs aside.
4. Halve the onions and lemon.
5. Heat 1 tsp clarified butter in a large pot and fry onions, lemon, carrots, celery, leek and garlic cloves until they leave a residue.
6. Remove the bones from the oven and place on top of the vegetables. Fill up with 2.5-3 liters of cold water.
7. Now add 2 dried bay leaves, 5 allspice seeds, 5 cloves, 1 teaspoon of black peppercorns, 1/2 teaspoon of coriander seeds and 1 bunch of parsley.
8. Put the lid on and bring to the boil over a high heat. As soon as it boils, turn the heat down to the lowest setting and leave the liquid to simmer in the pot with the lid on for 6 hours.
9. After 6 hours, remove the pot from the heat and leave to cool briefly. Remove the beef bones and any other coarse pieces of vegetables, as well as the herbs and spices.
10. Strain the liquid through a fine sieve into a medium-sized pan. Allow the broth to cool completely and then skim off any fat floating on top. I put my pot in the fridge overnight. If there is still too much fat floating on top, the broth can be strained again through kitchen towels or a fine kitchen towel. The fat residue will then stick to it. Season the broth with salt. I season with 6-8g (approx. 1 teaspoon) per liter, depending on taste.
11. The broth can now be processed directly or filled into jars.

1. Peel and roughly chop onions, potatoes and the apple into large pieces.
2. Peel the ginger and cut into small pieces.
3. Cut or slice the red cabbage into fine strips.
4. Remove the skin from the garlic and cut in half.
5. Heat the butter in the pan and fry the onions until translucent. Now add the garlic and ginger to the onions in the pot and fry until fragrant.
6. Now add the potato and apple pieces and the red cabbage. Stir everything and sauté for about 5 minutes. Now deglaze with the balsamic vinegar, stir briefly and then pour in the chicken broth. Bring to boil and then simmer on low heat with the lid closed for 20-30 minutes until the red cabbage has softened.
7. In the meantime, prepare the croutons. To do this, cut the baguette into cubes and place on a baking tray lined with baking paper. Sprinkle with olive oil, salt and garlic powder and mix well so that the bread cubes are covered on all sides. Roast at 180°C (350° F) for approx. 5-8 minutes until golden brown. The time may vary depending on your oven. Remove the croutons from the oven and leave to cool.
8. Once the red cabbage is soft, remove the pot from the heat and puree with a hand blender to the desired consistency.
9. Now add creme fraiche, lemon juice, Worcestershire sauce, cinnamon, pepper and chilli to taste.
10. Pour the soup into deep plates and top with creme fraiche, chilli oil, parsley and croutons.

1. Wash your vegetables, leave their skins on, and chop everything into large pieces. Also, wash the herbs because we’ll use them whole, including their stems.
2. Pat the chicken pieces dry with kitchen paper. Then heat a tablespoon of oil in a large pot and fry the vegetables until they get a little nice browning. Place the chicken on top of the vegetables and add 3 liters of cold water.
3. Add 2 dried bay leaves, 5 allspice berries, 3 cloves, 1 teaspoon of black peppercorns, 1/2 teaspoon of coriander seeds, and the herbs to the pot.
4. Cover the pot with a lid and bring it to a boil over high heat. Once it boils, reduce the heat to the lowest setting and let it simmer with the lid on for at least 2 hours. For the best results, I recommend letting it cook for 4 hours.
5. After cooking, remove the pot from the heat and allow it to cool slightly. Take out the chicken, vegetables, herbs, and spices. If you’ve used chicken parts with meat on, don’t forget to save the meat for other recipes.
   Strain the liquid through a fine sieve into another pot. Season the broth with salt if desired. I usually add 6–8 g (approximately 1 teaspoon) of salt per liter (4 cups) of broth.
6. Let the broth cool completely. Skim off any fat floating on top, or if your pot fits in the fridge, let it rest overnight. The fat will solidify on the surface, making it easy to remove.
7. The broth is now ready to use. Alternatively, pour it into sealable jars or deli containers. You can store it in the fridge for up to 6 days or freeze it for up to 6 months.

1. Remove the seeds from the pumpkin and cut it into large pieces. If you use a Hokkaido pumpkin, you don’t need to peel it.
2. Peel and roughly chop the carrots, potatoes, onions, ginger and garlic. Cut the lemon in half.
3. Heat the clarified butter in a large pot and sauté the onions until translucent. Then add the pumpkin, carrot, potatoes, ginger and garlic. Sauté everything for about 5 minutes until the vegetables have taken on a little color and smell aromatic.
4. Pour in the vegetable broth and cook for about 30 minutes until soft. Then finely puree the mixture as desired.
5. Then stir in the coconut milk and season to taste with salt, pepper, soy sauce, lemon juice and nutmeg. Garnish with parsley, coconut milk, soy sauce and pumpkin seeds.

1. Wash the carrots, celery root, leek and parsley thoroughly and chop everything roughly.
2. Halve the onions and leave the skin on.
3. Heat 1 tsp clarified butter in a large pan and fry the onions, carrots, celery root, leek and garlic cloves until they are browned.
4. Fill the pot up with 3 liters of cold water and add the bay leaf, 5 cloves, 1 teaspoon of black peppercorns and 1 bunch of parsley.
5. Now put the lid on and bring to the boil once at a high temperature. As soon as it boils, turn the flame down to the lowest setting and leave the liquid to simmer in the pan with the lid on for 2 hours.
6. After the 2 hours, remove the pot from the heat. Now remove the overcooked vegetables, herbs and spices from the broth.
7. Strain the liquid through a fine sieve or kitchen towel into a medium-sized pot. Then season with salt. Add between 5g and 7g of salt per liter of broth, depending on taste. Allow the broth to cool completely.