Soak the Fantasy Soup in the water and let it sit for 1 hour, then completely drain. Then put the Fantasy Soup in a pot, soak it in 1,5 litre of fresh water, bring to the boil and cook for approximately 40 minutes, until fairly soft. Add some hot water if too dry. Add two tablespoons of fine sea salt at the end of the cooking.

Dress with extra virgin olive oil, some fresh ground black pepper, and serve it up with one bay leave per person.

Soak the Fantasy Soup in the water and let it sit for 1 hour, then completely drain. Then put the Fantasy Soup in a pot, soak it in 1,5 litre of fresh water, bring to the boil and cook for approximately 40 minutes, until fairly soft. Add some hot water if too dry. Add two tablespoons of fine sea salt at the end of the cooking.

Use a vegetable mill to make a purée and strain away skins at the same time. Add the rosemary and some fresh ground pepper to the creamy soup, then serve.

Soak the Fantasy Soup in the water and let it sit for 1 hour, then completely drain. Then put the Fantasy Soup in a pot, soak it in 1,5 litre of fresh water, bring to the boil and cook for approximately 40 minutes, until fairly soft. Add some hot water if too dry. Add two tablespoons of fine sea salt at the end of the cooking.

Use a vegetable mill to make a purée and strain away skins at the same time. Add the rosemary and some fresh ground pepper to the creamy soup. Meanwhile, toast two slices of bread per person and season them with some fine sea salt and extra virgin olive oil.

Serve the slices of bread with the creamy soup as a topping and season with some rosemary and some fresh ground pepper to taste. Serve the slices of bread with the creamy soup still warm.