Tag archives for soup

The Perfect Winter Warmer

Winter arrived with ferocity on Wednesday night. In the space of a day the snowfall came up to my knees outside of our house. It took Pia an hour to dig here way in to the house when she got back from work. And I was forced to spend the night in a hotel in Stockholm as all commuter traffic was suspended. Even in Sweden, when it hits that hard, they are unprepared. Read more » >>

Asian Chicken Soup: winter gives way to summer, again

My summer odyssey continues. Spurred on by Friday’s prawn salad, I was bitten by the summer food bug this evening. With just four free-range, local farm-raised chicken breasts and a half of Swedish-grown Chinese cabbage (just about the last in season) to my name, I was inspired to knock up a cunningly simple, devilishly good Asian chicken soup.

Read more » >>

A Boy Who Bakes: can it be any better?

I like it when the kids say they want to cook. It doesn’t happen often. That’s perhaps why I like it: Pia says I’m a control freak in the kitchen, and she’s probably right.  But, the kids need to learn that life is not about frozen pizzas and ready-meals, so I gladly (mostly) relinquish the controls, sometimes. Read more » >>

Rhubarb as mousse, pudding and soup served with almond biscuits

Photo: Jakob Fridholm/imagebank.sweden.se


Rhubarb as mousse, pudding and soup served with almond biscuits

This dessert was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.
  • 1kg (2,2 lbs) rhubarb
  • 4dl (1¾ cups) water
  • 1dl (½ cup) rhubarb juice concentrate
  • Approximately 4 dl (1¾ cups) sugar
  • 1 vanilla pod
  • 1dl (½ cup) cream
  • 5dl (2¼ cups) cream
  • ½kg (1 lb) rhubarb
  • 3dl (1¼ cups) sugar
  • 5 gelatin leaves

  1. Bring the ingredients to the boil.
  2. Strain it through a colander. The straining makes the soup.
  1. Mix the remains in the colander with 1dl (½ cup) cream and press it through the colander.
  2. Let it cool and fill the siphon. Charge with two cartridges and shake.
  1. Bring cream, rhubarb and sugar to the boil.
  2. Mix thoroughly with a blender.
  3. Bring to the boil again and add the gelatin sheets.
  4. Pour into individual molds. Cool.
  1. Arrange as shown, with the mousse on top of the pudding.
  2. Nice to serve with almond biscuits.
Beverage suggestion:
  1. apple Ice Wine
  2. punch
  3. (not rhubarb drink)

The dish is presented on the dinnerware Corona from Rörstrand by designer Jonas Bohlin. The small jug is called Blå Blom from Gustavsbergs porslinsfabrik, created in 1911.

Swedish gazpacho with shrimps and dill

Photo: www.znapshot.se/Per Erik Berglund


Swedish gazpacho with shrimps and dill

  • 300g (10½ oz) cucumber, peeled and chopped into small pieces
  • ½ red onion, peeled and chopped
  • 2 garlic cloves, peeled
  • 500g (1 lb) vine tomatoes, chopped into small pieces
  • 300g (10½ oz) red bell pepper, chopped into small pieces
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 teaspoons honey
  • 1 teaspoon cumin
  • salt & black pepper
Shrimps and dill:
  • 200g (7 oz) cooked shrimps, peeled
  • ½ cucumber, peeled and diced
  • 1 red chilli, finely chopped
  • ½ lemon, zest
  • ½ red onion, peeled and finely sliced
  • 3 tablespoons dill, off the stem
  • salt
  • black pepper

  1. Blend all the ingredients smooth in a food processor and season with salt and pepper.
  2. Cool in the fridge overnight.
Shrimps and dill:
  1. Combine all ingredients and season with salt and pepper.
  1. Spoon the shrimp salad into glasses or bowls.
  2. Pour over the ice-cold gazpacho and serve with chunks of good bread.