Sweet • Sour • Savory

Food blog on scandinavian style food done right.

soup

Potato Leek Soup

Dinner, SoupTove Balle-PedersenComment
Potato Leek Soup.

Potato Leek Soup.

This soup is a classic in many countries. It's a good hearty everyday soup, that will heat you up and fill you up without robbing your wallet. And I love that this soup is easy to make, dinner is ready under 45 minutes.

Serve the soup with a cheesy dinner roll.

Serves 4-6.

Ingredients:

Soup:

  • 850 g potatoes, peeled and diced 
  • 3-4 leeks, rinsed and sliced thinly. Save a little for garnish
  • 20 g butter
  • 2 garlic cloves, minced
  • 1200 ml stock, vegetable or chicken
  • 1½ dl (little over ½ cup) heavy whipping cream
  • salt & pepper to taste
  • lemon juice to taste

Toppings:

  • bacon
  • leeks
  • parsley

Directions:

Melt butter in heavy large saucepan. Add leeks, garlic and potatoes, cook them for 5-7 minutes, until potatoes begin to soften. Do not let the potatoes get browned. Add the stock in bring it to a boil. Reduce heat, cover and simmer until the vegetables are tender, about 30 minutes.

Puree soup in batches in a blender* until smooth, and return to saucepan. 

Add the cream and season with salt, pepper and lemon juice.

Serve the hot soup with the toppings.

Enjoy!

* Be careful when working with hot soup in a blender.  If you need a new blender, consider a Vitamix. They are expensive, but they are worth all the money. They can liquefy almost anything and makes soup and margaritas so smooth and creamy. But the best part, you can blend hot soups without having to clean the soup of all your kitchen cabinets afterwards. Just saying. ;)

Butternut Squash Soup

Appetizer, Dinner, Soup, Thanksgiving, VegetablesTove Balle-PedersenComment
Butternut Squash Soup.

Butternut Squash Soup.

I love the fall season. Fall is the best excuse to make soups, and butternut squash soups are a fall staple here in the US. I earlier posted a roasted version, and to be honest I can't tell which is the best. 

This version is made mostly vegetarian, if you loose the cream and the sour cream and bacon topping. The crispy tart apples plays well with the clean flavors from the soup.

Serves 4-6.

Ingredients:

Soup:

  • 1 butternut squash

  • 2-3 large potatoes

  • 2 carrots

  • 1 chili pepper

  • 1 tablespoon olive oil

  • 1 heaped teaspoon grated ginger

  • 400 ml (1¼ cup) water

  • ½ lemon, the juice of

  • ½ teaspoon cumin

  • 1½ dl (little over 1 cup) heavy whipping cream

Topping:

  • 3-5 thin slices of bacon (+ a sprinkle ghost chili powder)

  • 1 crisp apple, cut in small dices, dressed in juice from ½ lemon + ½ teaspoon honey

  • roasted pumpkin seeds

  • 1 chili thinly sliced

  • creme fraiche (sour cream)

Directions:

Microwave the whole butternut squash for 2 minutes to soften it a bit, making it easier to cut.

Cut it in half, peel, deseed and dice the butternut squash. Peel and dice potatoes and carrots. 

Sauté the vegetables in a large pot in olive oil for a few minutes. Add water, chili, ginger and cumin. Bring it to a boil and cover it and cook it for 15-20 minutes, until the squash is tender.

Purée the soup in batches in a blender* until smooth. (You can also use an immersion blender.) 

Add the cream and season the soup with lemon juice, salt and pepper, heat soup through before serving.

Serve the soup hot with your favorite garnish and a slice of good bread.

*Be careful when blending hot liquids, it can make the lid pop off, and you may risk getting serious burns on you skin. You can remove the small cap on you blender lid and cover the lid with a clean kitchen towel. You need to hold on to the lid and towel. This will let the steam from the hot soup escape and avoid the lid from popping off. You can also get blenders like the Vitamix, where you can blend hot liquids, without any hassle.

Mushroom Soup

Dinner, SoupTove Balle-PedersenComment
Mushroom soup.

Mushroom soup.

With a bit of a chill in the weather, there is nothing like a bowl of hot soup. This is my take on a tasty cream of mushroom soup. And its way better than any canned soup you can buy in grocery stores. I got a bunch of mixed mushrooms to build a more complexed flavor. One of the best things about a blended soup is that you can sneak in different kinds of root vegetables for some added fiber, just keep in mind not to use vegetables with overpowering flavors and colors.

The addition of cream is optional, because most blended soups seems creamy without it.

Serves 4 as an entrée or 6 as an appetizer. 

Ingredients:

Soup:

  • 1 red large onion, or 2 small, diced
  • 1 large carrot, diced
  • 500 g mixed mushrooms, chopped
  • 2 garlic cloves, minced
  • 1 small sprig rosemary, leaves only
  • 3 sprigs thyme, leaves only
  • 100 ml white wine
  • 800 ml chicken stock
  • 150 ml heavy whipping cream
  • lemon juice, to taste
  • salt & pepper, to taste

Topping:

  • 150 g bacon, diced and crispy
  • parsley oil (Italian parsley + olive oil blended and drained)

Directions:

Fry the diced bacon crispy in a large pot. Put the crispy bacon bits on some kitchen towel to drain any excess fat. 

Cook the onion and carrot in the leftover bacon fat. When the onions are translucent, add all the mushrooms, and let them cook and caramelize. Add thyme and rosemary. When the mushrooms has got some color and lost its liquid, deglaze the pot with the white wine.  Pour in the chicken stock, and let the soup simmer for about 25 minutes. Let the whipping cream simmer in the soup for the last 5-10 minutes. 

Blend the soup, with an immersion blender or in a regular blender.* 

Season the soup with salt, pepper and lemon juice. Serve the soup with the topping. 

Enjoy!

* Be careful when working with hot soup in a blender.  If you need a new blender, consider a Vitamix. They are expensive, but they are worth all the money. They can liquefy almost anything and makes soup and margaritas so smooth and creamy. But the best part, you can blend hot soups without having to clean the soup of all your kitchen cabinets afterwards. Just saying. ;)

 

Chicken Noodle Soup

Dinner, Poultry, SoupTove Balle-PedersenComment
Chicken Noodle Soup

Chicken Noodle Soup

Fall is here. Finally is time for chicken noodle soup, or any kind of soups. But this day was a chicken noodle soup kinda day. I had just got back from a visit to a cold and windy Denmark, and I needed some warm comfy soup. 

My mom made this type of soup often in the winter months. Well, we didn't have noodles in the soup. We had the traditional Danish soup dumpling (melboller), boiled meatballs (kødboller), and supperis. But in a busy family it is so much easier to cook some noodles and be done with it. 

Serves 4-6.

Ingredients:

Soup:

  • 5 organic chicken wings
  • 1 whole organic chicken
  • ½ celery root, + the green top, chopped in large chunks
  • 3 carrots, sliced in large chunks
  • 2 leeks, sliced in 3 big chunks
  • 1 onion, quartered skin on
  • 1 teaspoon tomato paste
  • 3 liter (12 cups) water

Filling:

  • 2 cups shredded chicken meat (from wings and chicken)
  • ½ celery root, finely diced
  • 2 carrots, sliced
  • 1 leek, white part, thinly sliced
  • 2 cups egg noodles, cooked according to package
  • chili pepper, diced - optional

Directions:

Heat oil in a large heavy pot. Cook the chicken wings till they have a deep brown color all over. Be careful not to overcrowd the pot, this will make the wing boil instead of browning. Transfer wings to a plate.

Add onion, carrots, celery and leek to pot. Cook, turning occasionally, until browned. Add tomato paste, cook while stirring until the tomato paste is heated through, 1-2 minutes. Add about a cup (2 dl) of the water to deglaze the pot, so you get all the brown bits dispersed. Add wings, chicken and the celery greens and the rest of the water. You want to cover all the chicken with water. Bring to a boil, then reduce heat and let the soup simmer for 1½–2 hours until the chicken is falling off the bones. Skim the soup occasionally, to get a clear soup. Remove chicken and vegetables, and strain soup into a clean large heavy pot.

(Now you have a great homemade chicken stock. If you want a more concentrated stock, reduce the stock to about a third. The stock can be frozen for later use.)

Remove the meat from the bones, save the meat, and discard the bones.

Add carrots, leek and celery to the strained soup, and let it simmer until tender, about 2-5 minutes. Add the meat and let it heat through.

Serve the soup in heated bowls with some cooked egg noodles. I always cook the noodles separate, so they don't get to mushy if you want to save the leftovers. 

Enjoy!

Tomato Soup with Blue Cheese Croutons

Dinner, Soup, VegetablesTove Balle-PedersenComment
Tomato Soup with Blue Cheese Croutons

Tomato Soup with Blue Cheese Croutons

I have had a love Love LOVE relationship with tomatoes all my life. I can eat tomatoes anytime, anyhow, anywhere. Ok, I'm not a big fan of Bloody Mary's, but no rule without exceptions. I blame the love of tomatoes on my mom. She told me that she craved tomatoes when she was pregnant with me. She would buy a bag of farm fresh tomatoes at the farmers market, and they would all be gone by the time she got home. Maybe I can blame the red/ginger/strawberry blond hair on the tomatoes too????

Well, I do love tomatoes, and I certainly love tomato soup. I can eat tomato in all kinds of weather. Here is a new take on a classic roasted tomato soup. The fennel, gives a nice depth to the soup. I really love the creaminess of this soup, without adding any cream to the soup. This might be contributed to my Vitamix blender. I  will never go back to my old blender. 

Serves 3-4.

Ingredients:

Soup:

  • 1800 g fresh tomatoes

  • 1 fennel

  • 1 onion

  • 4 garlic cloves

  • olive oil, for roasting

  • 600 ml chicken or vegetable stock

  • salt & pepper to taste

  • a drizzle of a good thick balsamico

Blue cheese croutons:

  • 150 g day-old bread,

  • 2 tablespoons olive oil

  • 50 g blue cheese, crumbled

Directions:

Preheat the oven to 400℉ (200℃)

Line a baking sheet with parchment paper.

Wash tomatoes and cut into halves. Peel onions, wash fennel, and cut them in quarters. Place it all on the baking sheet, cut side up. Sprinkle with olive oil. Roast the vegetables in the oven for 45-50 minutes.

Cut up the bread in bite sized cubes and toss them with the olive oil, spread the croutons on a parchment lined baking sheet. Roast the croutons for about 5-7 minutes until light golden. Spread the blue cheese on the croutons, and bake then for another few minutes until the cheese has melted into the croutons. Make these while the soup is simmering.

In a large pot heat a little bit of olive oil and cook the minced garlic until fragrant, about 20 seconds. Transfer roasted vegetables with the roasting juices into the pot and add stock. Bring to boil and simmer for about 10 minutes.

Purée the soup in batches in a blender* until smooth. (You can also use an immersion blender.) Season with more salt and pepper to taste. 

Serve the soup immediately with blue cheese croutons. 

Enjoy!

*Be careful when blending hot liquids, it can make the lid pop off, and you may risk getting serious burns on you skin. You can remove the small cap on you blender lid and cover the lid with a clean kitchen towel. You need to hold on to the lid and towel, while blending. This will let the steam from the hot soup escape and avoid the lid from popping off. You can also get blenders like the Vitamix, where you can blend hot liquids, without any hassle.