March 21

West African Peanut Soup

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West African Peanut Soup
Author: 
Prep time: 
Cooking time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons vegetable oil
  • 2 dl chopped onions
  • 1 red Spanish chili pepper, sliced into rings
  • 2 teaspoons chopped garlic
  • 1 dl rice
  • 1 liter bouillon
  • 2-3 dl chopped canned tomatoes with juice
  • ½ teaspoon red pepper flakes, or to taste
  • Salt and black pepper to taste
  • 1 dl chunky peanut butter
  • 1 teaspoon fresh thyme leaves
Instructions
  1. Heat oil in soup pot over medium heat.
  2. Add onions and garlic and sauté until soft, about 5 minutes.
  3. Add rice, stock and tomatoes with juice, pepper flakes, salt, and pepper.
  4. Simmer for 45 minutes or until rice is soft.
  5. Whisk in peanut butter until well blended.
  6. Simmer for 5 minutes.
  7. Season well with salt and pepper. Add Spanish red chili pepper rings.
  8. Serve in bowls.
  9. Sprinkle each bowl with fresh thyme.

 

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December 14

Iranian Soup

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Iranian Soup
Author: 
Type: Soup
Prep time: 
Cooking time: 
Total time: 
Serves: 4
 
Aka Imperial Soup, adapted from a recipe in Ita Jones' wonderful cookbook "The Grub Bag". This is a luscious golden soup, feels like eating sunshine!
Ingredients
  • 1 Tablespoon butter
  • ½ teaspoon turmeric*
  • 2 large carrots
  • 2 large potatoes
  • 1 big onion
  • tomato paste
  • 1 cup vermicelli
  • 1 lemon
  • fresh parsley
Instructions
  1. Peel and coarsely grate the carrots, potatoes and onion.
  2. Sauté the turmeric in the butter for about a minute until bubbly.
  3. Add 1 liter of vegetable bouillon and bring to a boil.
  4. Add the grated vegetables to the pot.
  5. Add 1 heaping tablespoon tomato paste, mixed with a bit of water to smooth it out.
  6. Simmer the soup for 10 minutes.
  7. Add a cup of vermicelli and the juice from 1 lemon.
  8. Cover & simmer approx 5 minutes (until vermicelli is done).
  9. Stir it so that the bottom does not scorch.
  10. Salt & pepper to taste.
  11. Sprinkle ¼ cup minced fresh parsley over the soup.
  12. Serve with salad, bread & butter.
Notes
Turmeric is nature's gift to humans. Read about it at : http://www.bewellbuzz.com/general/benefits-of-turmeric-for-skin-and-more/

 

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December 8

Spaghetti Sauce from Heaven

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Spaghetti Sauce from Heaven
Author: 
Type: main
Prep time: 
Cooking time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 can (400 grams) of San Marzano whole tomatoes
  • 4 tablespoons butter
  • 1 medium-sized yellow onion, peeled and halved
  • Salt to taste
  • Parmigiano Reggiano
  • fresh basil
  • 500 grams dry pasta of your choice
Instructions
  1. Put the tomatoes, onion and butter in a heavy pot.
  2. Bring the sauce to a simmer then reduce the heat to keep the sauce at a gentle simmer for about 45 minutes, (until droplets of fat are released from the tomatoes).
  3. Stir occasionally, crush the tomatoes and onion against the side of the pot with a wooden fork.
  4. Remove from heat, add salt if needed.
  5. Prepare the pasta of your choice.
  6. Put a generous serving of sauce on each bowl of pasta.
  7. Serve with freshly grated Parmigiano Reggiano and chiffonade of basil.
  8. A glass of wine would be lovely.
Notes
Solania Pomodoro dell'Agro Sarnese - Nocerino D.O.P. is what is on the San Marzano tomatoes in Sweden near Stockholm. I found them at ICA Kvantum in Skärholmen. Kungens Kurva...

 

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December 8

Rafet Abi Soup

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Rafet Abi Soup
Author: 
Type: Yemek
Prep time: 
Cooking time: 
Total time: 
Serves: 6
 
A friend from istanbul made this for us... many years ago. Yemek is Turkish for meal. This isn't actually soup, it's a sort of potato stew with poached eggs.
Ingredients
  • 6 large potatoes, peeled and cubed
  • 1 large yellow onion, chopped
  • 2 stalks* of celery, trimmed and chopped
  • 1 liter bouillon
  • 1 can chopped tomatoes
  • ½ teaspoon salt
  • 2 tablespoons oil
  • 6 eggs
Instructions
  1. Saute the onions and celery in the oil.
  2. Add the bouillon, tomatoes and potatoes.
  3. Bring to a boil, simmer 15 minutes or until potatoes are done.
  4. Turn heat to low, then crack the eggs in carefully, spacing so that they do not run together.
  5. Poach eggs until are done, a couple minutes. Do not stir!
  6. Place potato soup and 1 egg into each bowl.
  7. Some nice fresh bread and salad would be perfect with this!
  8. Afiyet olsun!
  9. That means bon appetit!
Notes
* 1 piece of celery is 1 stalk = 1 rib of celery broken off the head of celery. OK?

 

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December 8

Garlic Onion Soup

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Garlic Onion Soup
Author: 
Type: soup
Prep time: 
Cooking time: 
Total time: 
Serves: 6
 
French Onion Soup
Ingredients
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 4 big yellow onions, sliced
  • 3 garlic cloves, sliced
  • 1 teaspoon sugar
  • 0,5 teaspoon thyme
  • 2 tablespoons flour
  • 1-2 dl dry white wine
  • 2 l bouillon
  • 1 baguette (French bread) cut in thick slices
  • 1 clove garlic, halved
  • 350 grams grated cheese
Instructions
  1. Put butter and olive oil in a cast iron frying pan or heavy pot. Heat until butter melts.
  2. Add onions and saute on medium heat for 10-12 minutes until the onions have softened and become golden.
  3. Add the chopped garlic, sugar and thyme and continue cooking 20 to 30 minutes, until the onions have turned brown (caramelized).
  4. Remember to stir it often, don't burn the onions! They should get brown, not black!
  5. Sprinkle in the flour and mix well.
  6. Add the wine and bouillon and bring to a boil.
  7. Simmer for 45 minutes.
  8. Turn oven on and heat to 275°.
  9. Rub the bread slices with garlic.
  10. Place them on a baking sheet, then spread the grated cheese on top and toast until bubbly.
  11. Put the soup into soup bowls.
  12. Place 1 slice toasted bread on top of each serving. If there is extra bread, put on a serving plate.
  13. Serve immediately.

 

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December 7

Thunder Soup

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Thunder Soup
Author: 
Type: soup
Prep time: 
Cooking time: 
Total time: 
Serves: 4
 
Dundersoppa på svenska. Perfect when you feel a cold coming on.
Ingredients
  • 1 whole head garlic
  • 2 tablespoons olive oil
  • 3 eggs
  • ½ dl flour
  • 1 liter bouillon
  • herbal salt
  • fresh parsley
Instructions
  1. Peel and slice the garlic.
  2. Saute in the oil until softened.
  3. Stir in the flour.
  4. Add bouillon.
  5. Simmer 15 minutes, stir once in a while.
  6. Beat the eggs in a bowl, then add a ladle full of hot soup while mixing.
  7. Stir the egg mixture slowly into the hot soup, stirring all the while.
  8. Turn off the heat, since we don't want the eggs to curdle.
  9. Do not allow it to boil!
  10. Add herbal salt to taste.
  11. Chop the parsley and sprinkle over the soup.
  12. Serve with fresh bread.
Notes
If you have a sore throat, tear up the bread and put it in the soup bowl. Some people might like vinegar or red pepper / cayenne in their soup!

 

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October 30

Egg Lemon Garlic Soup

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Egg Lemon Garlic Soup
Author: 
Type: soup
Prep time: 
Cooking time: 
Total time: 
Serves: 4
 
Avgolemono is a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken. Avgolémono 'egg-lemon' is the Greek name; in Arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon'; and in Turkish terbiye. In Sephardic Jewish cuisine, it is called agristada or salsa blanco, and in Italian cuisine, bagna brusca, brodettato, or brodo brusco. It is also widely used in Balkan cuisine.
Ingredients
  • 2 liters garlic broth (simmer 2 heads of peeled, lightly mashed garlic cloves in 2 liters water for about an hour with herbs (parsley, thyme etc. of your choice; strain) )
  • Broth may be saved for a day or so, refrigerated of course
  • Salt and freshly ground pepper
  • ½ cup long grain rice
  • 2 eggs
  • ¼ to ½ cup lemon juice (to taste)
  • 2 tablespoons chopped fresh parsley
  • optional: Broccoli or Romanesque, broken into small florets and barely steamed for 5 minutes
Instructions
  1. Bring the garlic broth to a simmer and season as desired with salt and pepper.
  2. Add the rice and simmer until tender, about 15 minutes
  3. Beat the eggs in a small bowl and beat in the lemon juice
  4. Distribute the optional broccoli/romanesque among 4 soup bowls.
  5. Ladle about ½ cup of the hot broth into the lemon/egg mixture and whisk together.
  6. Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat.
  7. Stir for a minute or two, taste and adjust seasonings.
  8. Add the parsley, and serve.

 

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October 10

Kafkas Çorbas&#305

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Kafkas Çorbası
Author: 
Type: Soup
Prep time: 
Cooking time: 
Total time: 
Serves: 8
 
A Turkish recipe, "Caucasian Soup" in English
Ingredients
  • 2 beets, cut into matchsticks
  • 1 small onion, diced
  • 1 medium carrot, cut into matchsticks
  • 125 grams white cabbage, cut into matchsticks
  • 3 tablespoons of butter
  • Salt
  • Pepper
  • 50 grams orzo
  • 1 liter chicken or vegetable bouillon
  • 3 egg yolks
  • 2 tablespoons apple cider vinegar
Instructions
  1. Heat up the butter in a pot and sauté the onions until golden
  2. Add all the vegetables and stir-fry for about 3 minutes.
  3. Add the bouillon
  4. Bring everything to a boil
  5. Simmer for about 15 minutes, adding the orzo after about 10 minutes
  6. Beat the egg yolks with a little water and add this to the soup, but do not bring the soup back to the boil again
  7. Add salt and pepper to taste
  8. Add 2 tablespoons apple cider vinegar (may be omitted)

 

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October 2

Red Lentil Soup

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Curried Red Lentil Soup
Author: 
Type: Soup
Prep time: 
Cooking time: 
Total time: 
Serves: 6
 
A very tasty vegetarian soup
Ingredients
  • 3 dl dried red lentils, washed
  • 1 onion, chopped
  • 2 tablespoons oil
  • 4 teaspoons curry powder
  • 3 bouillon cubes
  • 3 tablespoons tomato paste
  • 3 carrots, peeled and chopped
  • 3 potatoes, peeled and chopped
  • 1.5 liters water
Instructions
  1. Sauté onion in oil
  2. Add lentils and curry, stir
  3. Add water, bring to a boil
  4. Add carrots, potatoes and tomato paste, stir
  5. Cover pot, simmer on low heat for a half hour approx
  6. If you prefer, puree with immersion blender
Notes
Serve with a dollop of yogurt and fresh bread

 

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August 11

Chilean Salad

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Chilean Salad
Author: 
Type: Salad
Prep time: 
Total time: 
Serves: 6
 
Simple and tasty salad which is eaten in many homes everyday in Chile.
Ingredients
  • 1 large Spanish onion, thinly sliced
  • 4 medium ripe tomatoes, halved and then thinly sliced
  • 2 tablespoons parsley or cilantro, finely chopped
  • 1 garlic clove, crushed then minced
  • 3 tablespoons extra virgin olive oil
  • 1 lime, juiced
  • Salt
  • Fresh ground pepper to taste
  • 1 avocado, cubed (optional)
Instructions
  1. Thinly slice onion and place in bowl, salt generously and mix well.
  2. Let it marinate for ½ hour.
  3. While marinating the onions, slice the tomatoes and chop the parsley / cilantro.
  4. Then place them in a serving bowl.
  5. Crush garlic. Add olive oil and mix.
  6. Rinse onions in a strainer using cold water to remove the strong flavors and salty residue (pat dry with paper towels as necessary).
  7. Add them to salad bowl and pour over the garlic and olive oil mixture.
  8. Add lime juice and freshly ground pepper. Mix gently.
  9. Option: Add avocado. Mix again.

 

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