FRIDAY / 31.10.2014 / 12:30

Egon Hanfstingl



meal and recipe

6000 years ago one could walk in a dense forest from here to the Japan Sea without a passport, the forest provided food and shelter. Today, when eating the Blissful Peace Soup, we remember this forest by going into the inner forest we have in us. In every cell, in all bacteria, the common base of all the vast space of blissful peace is there.

So, let’s visualise we are in a beautiful forest of giant trees and plenty of all sorts of inhabitants. With all beings gathered, your loved ones, your enemies, Buddha, Jesus, Bill Gates, you name it, all are there, billions of people, gods, saints, spirits, animals, all in front of us. When you eat the Blissful Peace Soup imagine all these beings eat the same soup and experience Blissful Peace, Samadhi.

Blissful Peace Soup for 40 persons
Basic vegetable broth:
0,5 kg carrots
0,5 kg celery root
0,5 kg parsley root
2 pieces kombu royal of 10 cm each
3 dry shitake mushrooms

Vegetables for in the soup:
3 kg Teltower Rübchen with green leafs if possible
0,3 kg basil leafs
Juice of 2 lemons
10 grams cumin seeds
2 grams asafoetida
0,5 kg ghee
0,75 kg rice miso

Clean all the vegetables and cut them in pieces of around 5 cm. Keep the Teltower Rübchen separate. Put the vegetables in 12 liters cold water in a pot that can hold 15 liters. Bring the water to boil and let it simmer for 30 minutes. Heat 3 table spoons ghee in a separate pot and add the Teltower Rübchen. Gently fry the Teltower Rübchen without browning until they get soft. Take the boiled vegetables out of the broth and keep only the kombu. Cut the kombu in stripes and put those back in the broth. Take out 0,5 liter of broth and mix the miso in it until it is dissolved. Put this back in the broth. Let this simmer on a low flame for 5 minutes, but avoid it to come to a boil. Add the lemon juice first and then add the fried Teltower Rübchen to the miso broth.

Put 5 table spoons ghee in a soup spoon with a large rounded bowl and heat it over a low flame. Add the cumin seeds and fry until they pop up. Then add the asafoetida and let it fry again until the asafoetida is completely dissolved. Now put the hot spoon with ghee, cumin and asafoetida into the soup, quickly close the lid and let it rest for 5 minutes. Stir the soup gently after this. Serve the soup and decorate each portion with basil leafs.