Überblick:Über den Autor und weitere Mitwirkende Olia Hercules was born in Ukraine and lived in Cyprus for 5 years before moving to London to study a BA in Italian language followed by an MA in Russian and English. She then decided to train as a chef at Leith’s School of Food and Wine. She kicked off her culinary career working at London’s Union Market before becoming chef-de-partie for Ottolenghi’s. She has since gained national and international recognition for her culinary prowess and engaging personality and is a highly regarded chef food stylist and writer. Olia has appeared on The Food Network launched an online startup (The Recipe Kit) contributes articles and video to the Guardian which recently named her a Rising Star of 2015 and authored the critically acclaimed cookbook Mamushka. Find out more about Olia at oliahercules.com. Leseprobe. Abdruck erfolgt mit freundlicher Genehmigung der Rechteinhaber. Alle Rechte vorbehalten. Tarragon soup Keti Sujashvili from Kazbegi in northeastern Georgia gave me this soup on a rainy June afternoon and I fell in love with it. When she told me the recipe I knew it would be one of my very favorite ones in the entire book. It is so easy to make and won’t take you longer than 30 minutes but it packs a real punch of flavor. Once when I cooked this I forgot to add the rice and I didn’t miss it but do add it if you prefer thicker soups. If you use the eggs they will add body to the soup but add the eggs only if you’re intending to eat it all on the day of cooking. Serves 6 ¼ cup (2 oz/50 g) unsalted butter 2 potatoes peeled and roughly chopped sea salt flakes 2 tablespoons mild olive oil 1 onion diced 2 carrots scrubbed and coarsely grated 2 bell peppers 1 red and 1 green cored seeded and sliced 2 large ripe tomatoes grated (see Tip on page 167) skin discarded 1/3 cup (2½ oz/70 g) basmati rice (optional) generous pinch of red pepper flakes 2 eggs lightly beaten (optional) 2 small garlic cloves finely grated 1 bunch of tarragon leaves picked and chopped Heat the butter in a saucepan over low heat add the potatoes and coat them in the butter then add 2 qt (2 L) water and a generous pinch of salt. Cook for about 5 minutes. Heat the oil in a frying pan over medium heat add the onion and cook until soft and starting to go golden about 7 minutes then add the carrots and cook until they also start getting a little color too about 3 minutes. Finally add the peppers and sauté for a few minutes then add the tomatoes. Keep stirring from time to time so as not to let the mixture burn. Add the sautéed vegetables and the rice if using to the potatoes and stock and cook until the rice and potatoes are tender 10 minutes. Lower the heat so that the stock is barely bubbling add the red pepper flakes and then gradually add the eggs if using whisking them in thoroughly. Finally whisk in the garlic add the tarragon and take the soup off the burner to serve.