Tag: soup

Warming chicken soup with beans and mushrooms

Published on by Hanna1 Comment

I like to eat soup at least once a week when it is cold outside, but mostly I stick to smooth soups, but it is about time I venture into different soups as well.

This chicken soup is perfect to use up leftover chicken and very tasty, warming and filling. I added some sambal oelek for heat and flavour, and although I made this with homemade chicken stock it works just as well with a stock cube or concentrate.

Chicken soup with beans and mushrooms, serves 3

1 carrot

1/2 onion

2 celery sticks

1 tbsp mild olive oil

500 ml chicken stock, homemade if possible

400 g tinned plum tomatoes or tomato chunks

400 g tinned borlotti beans

2 tsp sambal oelek

1 garlic clove

3 tbsp cream

1 tbsp maizena

7 sliced, fried button mushrooms

1/4 chicken, cooked and the meat shredded

salt, white pepper

To serve: grated parmesan

Peel the carot, rince the celery and peel the onion. Place it all into a food processor and mix. Heat up the olive oil in a 3 litre sacue pan. Add the minced vegetables and fry for a minute or so. Add the stock and tomatoes and bring to the boil. Stir occassionally. Rinse the beans and add them to the pot. Bring to the boil again and cook for a few minutes. Add sambal oelek and garlic, then cream and maizena. Then add the fried mushrooms and the chicken meat. Let it all heat up. Serve with grated parmesan.

Broccoli and Stilton soup

Published on by HannaLeave a comment

This soup is not Scandinavian at all, but something I have embraced in my new country. The combination of sweet broccoli and tangy stilton is lovely and makes this soup both filling and comforting (no wonder considering the amout of cheese…)

Although containing a lot of cheese, there is just a hint of Stilton in the flavour, and that is exactly how I like it, and this way you can serve it to non-Stilton lovers too.

 

Broccoli and Stilton soup, serves 4

750 g broccoli, including the stem, cut in small pieces

water

600-700 ml homemade chicken stock, hot

50 ml water

150 ml single cream

75 g Stilton

salt, white pepper

Cook the broccoli until very soft in salted water. Drain. Add the stock and blend until smooth. Add water and cream and bring to the boil. Add the cheese (crumbled) and let it melt while stirring. Season with salt and pepper. 

Prawn soup

Published on by Hanna2 Comments

We had fresh prawns for dinner on Friday. With salad, boiled eggs, mayonnaise and garlic bread. Yum! And when you peel prawns yourself you are left with the stinking shells. Either you need to take them out to the wheely bin straight away or put them in a ziplock bag in the fridge and make stock on them the next day. I did the latter.

And when the stock is ready (it only takes 20 mins) it is not a far cry from a delicious prawn soup.

Prawn soup, serves 2

Shells after 350 g of prawns with shell

2 carrots

5 cm leek

1 piece of celeriac

1 tsp fennel seeds

1/2 tbsp tomato purée

100 ml white wine

water

some more tomato purée

200 ml cream

dill

salt, white pepper

12 peeled prawns

Heat up a large pan, add oliveoil, fennel seeds and the vegetables. After a few minutes, add the prawn shells and stir around until they are almost white. Add the tomato purée. Add the wine and cover with water. Put on the lid and bring to tapidly to the boil.  Boil on medium heat for 20 minutes. Remove from heat. Put the stock through a sieve into a clean pan. Reduce until half is left. Taste and reduce some more if it is weak. Add tomato purée, salt, white pepper, dried or fredhly chopped fill and boil for another few minutes. Lower the temperature and add cream, let it thicken for a while. Put the prawns in the soup bowls and pour the hot soup over them. Serve immediately. I found the taste of this soup quite summery, and it works in nice weather too as long as you serve a glass of chilled dry white wine alongside it.