Soups recipes

Squash-yogurt soup

Mix all ingredients, except dill. The soup is cooled and scooped up into small bowls. It is served with fintklippet Dill on top. Can possibly. dilute with a dry white wine.

Cold squash-summer soup

Sauté onion and garlic in butter. Add the corn and broth and simmer 10 minutes. Add the zucchini slices and let them simmer with until clear and tender. The soup to cool and put in the refrigerator until it is ice cold. Season with salt, pepper and whipping

Squash spaghetti soup

Sauté onion and garlic in olive oil in a large saucepan. Add the squash, tomato, spices and broth. Put a lid on the Pan and let it simmer low for 1 ½ hour. Add the spaghetti, broken into smaller pieces, and simmer for another 10 minutes.

Squash-onion soup

Melt the butter in a saucepan, sauté the onions until clear and take them up. Squashen in the Pan and gently fry the slices came, until they are soft. Add 2 ½ dl. broth and purer then mixture into Blender along with the onions. Getting it all back in the Pa

Squash-soup à la crème

Sauté the onion Golden in butter. Add the zucchini and salt and småkog it all on low heat. Add the broth and boil the soup, covered, for the vegetables are tender. MOSS soup through a sieve or use stick mixer. Boil up again, lift the Pan from the stove and add

PEAR soup with rye bread croutons, brownie and whipped cream

cut the yellow by citronens to cook up in the water grynene add sago star anise and lemon zest simmer to grynene is cooked and the texture is syrupy take lemon shells and star anisen up Peel the pears and cut them into both add the pears, beer, sugar and some

Alloy pheasant soup with green pancake rolls

clean the vegetables and cut them into smaller pieces set fasanerne over in cold water, let them boil up and foam, add the vegetables, thyme, salt and pepper let it all cook for about 1 ½ hours, the meat must be to get from the legs take pheasants and vegetabl

Squash Soup with Basil

Onion and Squash Sauté in the oil, chicken stock and add Basil and boil without the lid for until squashene are tender. Then blended the soup and fitted with the mixture of egg yolk, whipping cream and cheese (do not boil).