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Tag archives for soup

Rhubarb as mousse, pudding and soup served with almond biscuits

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Rhubarb as mousse, pudding and soup served with almond biscuits
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Recipe type: Dessert
Author: Gustav Trägårdh
Serves: 10
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.
Ingredients
  • Soup:
  • 1kg (2,2 lbs) rhubarb
  • 4dl (1¾ cups) water
  • 1dl (½ cup) rhubarb juice concentrate
  • Approximately 4 dl (1¾ cups) sugar
  • 1 vanilla pod
  • Mousse:
  • 1dl (½ cup) cream
  • Pudding:
  • 5dl (2¼ cups) cream
  • 1/2kg (1 lb) rhubarb
  • 3dl (1¼ cups) sugar
  • 5 gelatin leaves
Instructions
Soup:
  1. Bring the ingredients to the boil.
  2. Strain it through a colander. The straining makes the soup.
Mousse:
  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.
Pudding:
  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.
Presentation:
  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)
 
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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 recipes

May 5, 2012

Swedish gazpacho with shrimps and dill

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Photo: www.znapshot.se/Per Erik Berglund

 

Swedish gazpacho with shrimps and dill
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Recipe type: Starter
Author: Swedish national culinary team
Serves: 4
Ingredients
  • Gazpacho:
  • 300g (10½ oz) cucumber, peeled and chopped into small pieces
  • 1/2 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
  • 1/2 cucumber, peeled and diced
  • 1 red chilli, finely chopped
  • 1/2 lemon, zest
  • 1/2 red onion, peeled and finely sliced
  • 3 tablespoons dill, off the stem
  • salt
  • black pepper
Instructions
Gazpacho:
  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.
Presentation:
  1. Spoon the shrimp salad into glasses or bowls.
  2. Pour over the ice-cold gazpacho and serve with chunks of good bread.
 
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Swedish recipes

April 23, 2012

Raw Power: The Potential of Parsnips, Turbot and Other Dead Stuff

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Raw food looks better than cooked food. Discuss. Well, actually, don’t discuss; there’s nothing to discuss. It’s a fact. Raw food looks better than cooked food. The turbot I bought last week, for instance – fresh, plump, shiny-eyed, glistening and smelling of the sea – looked altogether less proud, like an under-inflated tyre, after a sojourn in the oven. It tasted heavenly, by the way, but looked, well, underwhelming.

The Turbot: fresh, shiny, plump and proud to be raw

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Rob Hincks - Food

March 12, 2012

Mussel soup with shredded cabbage

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Photo: Jakob Fridholm/imagebank.sweden.se

 

 

Mussel soup with shredded cabbage
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Recipe type: Main
Author: Nadia Nygren, Grythytte akademi
Serves: 10
Ingredients
  • 2kg (4, 4 lbs) mussels
  • 1dl (½ cup) olive oil
  • 4 garlic cloves, peeled and finely chopped
  • 2 onions, finely chopped
  • 4dl (2 cups) dry wine
  • 6dl (3 cups) cream
  • 4 tablespoons butter
  • salt
  • pepper
  • 1 tablespoon butter
  • 1 cabbage head, shredded
Instructions
  1. Heat the oil in a large saucepan and simmer the onion and garlic.
  2. Add the mussels and pour in the wine.
  3. Put the lid on and cook until mussels open (about 5 minutes).
  4. Remove mussels from pan with a slotted spoon and set aside.
  5. Boil the broth with the cream.
  6. Blend in butter with a hand blender until the soup is smooth, and strain through a fine sieve. Season with salt and pepper.
  7. Heat the butter in a frying pan and fry the shredded cabbage until soft.
  8. Serving: Divide mussels and cabbage in small bowls. Pour over the hot soup and garnish with finely shredded cabbage.
 
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Swedish recipes

March 9, 2012

Jerusalem artichoke soup with bacon and chips

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Jerusalem artichoke soup with bacon and chips
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Recipe type: Starter
Author: Sofia Hortlund, Grythytte akademi
Serves: 10
Ingredients
  • 1/2kg (1 lb) Jerusalem artichokes peeled and placed in water
  • 5dl (2¼ cups) milk
  • 5dl (2¼ cups) cream
  • 2 shallots, chopped finely
  • 1/2 garlic chopped finely
  • 1dl (½ cup) white wine
  • salt
  • pepper
  • vinegar
  • 200g (7 oz) bacon
Instructions
Soup:
  1. Fry the shallots and garlic gently. Add the Jerusalem artichoke and the wine.
  2. Boil the Jerusalem artichoke with milk and cream until soft. Be careful that it does not burn.
  3. Blend smooth with a food processer or a hand mixer. Taste with salt, pepper and vinegar.
Bacon:
  1. Fry the bacon crisp. After the bacon is cooked, place on some kitchen roll paper, so excess fat is withdrawn.
Jerusalem artichoke chips:
  1. Slice Jerusalem artichoke thinly on a mandolin. Let them sit in cold water with some salt before you deep fry them. Deep fry.
  2. Arrange as shown.
 
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Swedish recipes

February 5, 2012