Archives For SOUP

Creamy Celery Soup

6 March, 2014 — Leave a comment


Cuisine: Creamy Celery Soup
Author: Therese
Prep time:
Cook time:
Total time:
Serves: 6
Just delicious! This is one of my favorite soups both to make and to eat. Skip the bacon to get a lovely vegetarian dish.
  • * 500 g celeriac, cut in small cubes
  • * 2 small potatoes
  • * 2 shallots
  • * 2 scallions
  • * 2 tbs butter
  • * 6 dl vegetable broth
  • * 2 dl white wine
  • * 4 dl milk
  • * Salt
  • * Cayenne pepper
  • * 200 g bacon, cubes
  • * 2 apples, cubes
  • * 1/2 stalk celery, thinly sliced
  • * Fresh Thyme
  • * Extra Virgin Oliveoil, to sprinkle
  1. Start the broth.
  2. Peel and cut the celeriac and potatoes in evenly pieces.
  3. Cut the shallots and scallions.
  4. Place onions in a pan with the butter, celeriac and potatoes.
  5. Quickly fry the vegetables on high heat while stirring.
  6. Lower the temperature.
  7. Add the broth and white wine and let it simmer for 15
  8. minutes.
  9. Purée in a blender or with a mixer.
  10. Rinse out the pan and pour the puréed mix in.
  11. Add the milk and let it simmer till it get`s the desired
  12. consistency. If it gets too thick add a little water.
  13. Add salt and cayenne, to taste.
  14. While the soup is simmering prepare the gremolata.
  15. Crispy roast the bacon in a frying pan.
  16. Towards the end add the apples, pinch of thyme and
  17. celery.
  18. Let it simmer for about two minutes.
  19. Set aside.
  20. Plate the soup in bowls and topp with bacon + apple
  21. gremolata.
  22. Make a circle with extra virgin oliveoil and sprinle over
  23. some thyme.


Ukrainian Borscht

21 February, 2014 — Leave a comment


This recipe serves .

Borscht is a soup of Ukranian origin. It`s a popular dish in many Eastern and Central European countries. The two main variants of borscht are generally referred to as hot and cold. Both are based on beets, but are otherwise prepared and served differently. You can also find a green version where the meat is taken out and spinnach replaces the cabbage. This recipe is for an authentic Ukranian hot borscht.


* 275 g pork sausage
*1 medium beet, peeled and shredded
*1 carrot, peeled and shredded
*385 g baking potatoes, peeled and cubed
*9 ml vegetable oil
*65 g onion, chopped
*170 g tomato paste
*105 ml water
*1/ medium head cabbage, cored and shredded
*225 g diced tomatoes, drained
*1 clove garlic, minced
*salt and pepper to taste
*3 g white sugar, or to taste
*70 g sour cream, for topping
*2 g chopped fresh parsley for garnish


Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrot and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for minutes. Taste and season with salt, pepper and sugar. Laddle into serving bowls, and garnish with sour cream and fresh parsley.



With the colder air we`ve been having lately I feel the need to get out the old soup pan.
I love soup and lentil soup is a favorite, therefor I`ve made it many times. As always, when I cook I improvise a little which may change the taste a little from time to time. This time I used more ginger and added cilantro – the family was divided on how well this worked (I loved it though and so I`m sharing it with you).
My tip for you is this: if you love ginger, use the amount I used in this recipe. If you`re not a ginger fan hold back on it. Same goes for the cilantro.
Remember to always taste your food along the way of cooking it, adding sugar, salt or something sour or bitter to get the right balance.

So let`s get to the soup.
This serves 4-6.

What you need:

* Vegetable oil
* 2 medium yellow onions, chopped
* 1 cup red lentils, uncooked
* 3 medium carrots, peeled and roughly chopped
* 1 can coconut milk
* Water
* 1 bay leaf
* 3 cloves garlic, minced
* 1 piece fresh ginger, grated
* 1 tablespoon curry powder, however hot you prefer
* ½ cup chopped cilantro

What you do:

In medium saucepan, heat oil over medium heat. Add the onions and stir often until onions start to golden, about 5 minutes.
Add 4 cups water, lentils, carrots, coconut milk, 1 teaspoon salt and bay leaf. Cover the pan and bring to a boil. Reduce heat, and simmer until lentils are tender, about 20 minutes.

Meanwhile, in small skillet, heat a spoonful oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.

Remove bay leaf.

In food processor or blender, puree soup until velvety smooth. Taste, and add a bit more salt if desired.

Serve hot with fresh spelt bread or brown rice.







This heartwarming soup came to in one of my usual “craving something to eat so let`s rob the cabinets” mood.
You can spice it up or down however you like.

This recipe serves 4.

What you need:

* 2 cups of dry red lentils
* 6 cups of vegetable broth
* 4 dl coconut milk
* 1 tablespoon lime juice, freshly pressed
* 2 tablespoon curry powder
* Salt to taste

What you do:

Cook the lentils in the broth till lentils are very soft.
Mash this mix in the pan with a mixer.
Add the lime juice, coconut milk, curry powder and a teaspoon of salt, all while stirring over medium heat.
Add salt and/or more curry powder if needed.
If you find the soup to spicy or sour you can add a little sugar to balance.

Serve with warm naan bread.



This typical Mediterranean vegetable soup has pleased many palates in Italy and France over the years.
As a side snack you can prepare celery boats filled with gorgonzola cheese – Yum!

What you need:

* 1 potato, peeled and cut into smaller cubes
* 600 g celeriac, peeled and cut into smaller cubes
* 1 yellow onion, peeled and chopped
* 4 tablespoons butter
* 100 ml white wine
* 400 ml vegetable broth
* 1/4 l milk
* 200 g crème fraÎche
* 150 g gorgonzola
* 1 pear, sliced
* 2 tablespoons lemon juice
* 1 tablespoon honey
* 1 tablespoon brown sugar
* Salt & Pepper, to taste.

What you do:

Have 2 tablespoons of the butter in a preheated soup pot. When sizzling, add the chopped onion and let it get golden (not burnt). Add celeriac, potato and white wine, mix and leave for 5 minutes. Then you add the broth, milk and crème fraÎche. Add salt and pepper to taste and let it all simmer for about 20 minutes.

Turn the pear slices in lemon juice. Have the rest of the butter in a frying pan and on middle temperature fry the pear slices gently.
Add the honey and sugar to glaze the pears for about 3 minutes and then remove from heat.

Add half of the gorgonzola to the soup, stir and let it melt. Add more salt, pepper and possibly lemon juice to taste.
Puree to smooth consistence and pour into soup serving bowls. Garnish with pear slices and small gorgonzola bits.