Soups recipes

Ålesuppe

Slice eel in 3-4 cm long pieces. Cook it up in 1 liter of water with 1 tbsp. salt. Cream thoroughly. Drag the Pan aside. Peel and slice the fennel, carrot and onion into pieces under reasonable taking into account the size of the soup spoon. Sauté the herbs

Kartofelsuppe

Small diced bacon Sauté in pan, add leeks, finely cut reversed around until they are soft. Also the potatoes into cubes (1 cm.) granted and the sauterer in ca. 10 min. pour in the Broth sprinkled with thyme. And cook at low heat, covered, for about 30 minutes

Tomato soup with lime and coconut milk

Chop the peeled garlic and saute them and skalotte with sliced ginger and chilli. Cut the tomatoes into pieces and add them together with lime juice and fintsnittet/grated lime. Pour water to cover, and boil the whole thing up. Add the coconut milk and cook up

Tomato soup with scallion and egg strips

The egg whisked with salt. The oil is heated in a teflon pan. The egg mass is distributed in a thin layer on the Pan and FRY until it is almost set, but without taking colour. The invert and FRY finished. Egg mixture rolled into a roulade-and made for cooling.

Tomato-Jerusalem artichoke soup

Jerusalem artichokes peeled and cooked very tender (about 20 minutes) in the soup. Jerusalem artichokes are blended in a blender or food processor and place back into the pan. Add the chopped tomatoes with wetness and heat the soup through. Season with salt

Cherry tomato soup with corn, grilled spring onions and herb dressing

Soup: heat a large pan and pour the extra virgin olive oil into it. Add the garlic, onion, and Chipotle chili, season with sea salt and freshly ground black pepper. Saute for 10 minutes. Add the cherry tomatoes, corn and water. Cook over low heat for about 10

Andalusian gazpacho soup

Pour cold water over the bread to the covers. Chicken and peel the tomatoes, and free them for kernels. Slice the tomato flesh into small pieces and came tomato flesh into a blender, along with the peppers, which are freed from seeds, cucumber, garlic and o

Ølebrød

The bread cut into cubes and put in soft overnight, in so much water that it is covered. Boil it, covered, on low heat, until tender and stir regularly during cooking, so it does not burn on. Heavy whipping is usually enough to remove any lumps, when the br