Soups recipes

Mushroom cream soup

Halve skalotte the onions and cut them into thin slices, and then cooked in melted butter. Hats off to 1øgene oysters came and sauté them for 3 minutes while stirring. Sprinkle flour in the mushrooms and let it bake well through. Pour little by little

Tom Yam Goong

Came the water in a saucepan and add Shallots, root, fish sauce and lemon galanka grass brought to the boil, and boil about 3 min. Add the prawns and cook for 1 min. Add lemon leaves, lime juice and Chili's and cook again ca. 1 min. Court and served i

Lemon grass soup

Arrow the prawns, and remove the dark vein on the back. Save the prawns. Warm the oil in a wok, shrimp shells came in and FRY, stirring occasionally, until they have skiftetfarve. Pipe Foundation in, bring to the boil, and simmer 20 minutes. SI Fund, and po

Consommé Osso Buco m/kalveskanks tortellini and seasonal, diced

It's all mixed and kneaded well together, to the texture is supple-made to rest. Shank brunes, 1 leek, 1 carrot, 1 celeriac, 1 diced cooked in broth parsnips in the grove, to the whole thing is tender. The broth sifted, and the flesh peeled from the shank.

Stig's pheasant soup

The carrots cut into coins, onion and garlic chop-it all FRY in fat. Pheasant (split into 4-6 pieces) with sauté for 10 minutes, after which the broth, spices + tomato puree added. It all boils in 5 district. The pheasant is taken up, sis and broth is poured b

Pheasant Soup (Royal Game Soup)

Does the pheasant able. Peel the carrots and cut them into coins. Pilløg and garlic cloves and chop them finely. Sauté the vegetables in sizzling butter and oil in a large saucepan for about 5 min. Add the spices, and the redecorated Pheasant. Let it

Duck Soup with crunchy skins

Calves Fund: The 2 kg kalveben (preferably from the back) are dried in a 150-degree warm oven for 20 minutes. They will then be put in a large saucepan and pour over with 3-4 litres of cold water. Let it boil up, foam carefully and let the Fund Cook 4-8 hours,

Jerusalem soup

The onion cut into fine cubes and cooked in browned butter for a few minutes. Peel the Jerusalem artichokes, cut them into thin slices and add to the pot along with potatoes, also cut into thin slices. Pour broth through, sprinkle with salt, pepper and thym