Filbunke Sour Milk Soup Recipes

Steps:

• Spread 1/2 tablespoon sour cream over the bottom of each small bowl.
• Set in a warm place and fill with milk.
• Cover with cheesecloth.
• When milk has soured, chill thoroughly and serve very cold.
• Sprinkle generously with sugar and a little ginger.

Steps:

• Blend the pudding powder and about 4 tbsp of the sugar with 6 tbsp of the milk.
• Bring the rest of the milk to a boil, remove from heat, stir in the pudding powder mixture and bring to a boil again, stirring constantly.
• Season and serve.
• You may sprinkle on additional sugar at this point if you like a sweeter taste.
• If the soup is to be served cold, use an extra 6 tbsp of milk to blend with the pudding powder and boil all of the 4 1/2 cups of milk.
• If a stronger vanilla flavour is preferred, 3 packets of vanilla flavoured Oetker Sauce Powder may be used in place of the 1 packet of Pudding or Blancmange Powder.
• For a stronger lemon flavour add a few drops of lemon flavoured Oetker Baking Essence.

Steps:

• In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
• Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.