Cooking for the climate

A story goes around the world (Issue III/2020)


Iced soup with sparkling wine. Photo: Michaela Maria Müller

One third of global greenhouse gases come from food production. Yet it is possible to be environmentally friendly in the preparation of food: In her German-language book “Kochen mit Zukunft”, Michaela Maria Müller collects dishes from all over the world that protect the climate and taste delicious. For sunflower mince, roast lamb or vegetable spread, the CO2 produced is indicated for each dish. As a foretaste, here is a soup from the winemaker Agnes Schütte from Rheinhessen.

Iced soup with sparkling wine

Ingredients for 6 servings
974 g CO2 equivalent*/822 kcal

For the iced soup
30 g agar-agar
1 l “Sparkling Elise” (sparkling grape juice or other carbonated juice)
Sugar to taste
about 400 g berries of the season

For the lemon ice cream
3 fresh organic limes 9 very fresh egg yolks 210 g sugar
800 g cream


1. for the soup, heat up sparkling wine with agar-agar in a pot and let it boil up for two minutes. Season to taste with sugar. Divide the mixture into six portions on deep plates and chill for 30 minutes.

2. wash and dry the limes, grate the lime peel and squeeze the juice. Cream the lime zest and juice together with the egg yolk and sugar with a hand mixer or food processor. Beat the cream until it is stiff and fold into the mixture. Allow the ice cream to freeze for at least six hours.

3. wash and pat dry the berries to serve Arrange them on the plate with the soup, take the ice cream out of the freezer, let it thaw slightly and arrange it on the plate as well.

* a unit of measurement to standardise the climate impact of different greenhouse gases. In this case, CO2 equivalents are used to indicate how much the ingredients used pollute the climate.

“Kochen mit Zukunft. Rezepte für ein gutes Klima”, mikrotext, Berlin, 2020.


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