Fish soup

I really love fish but more than 30 years ago I ate bad fish at a trendy restaurant in Gothenburg, after that, I avoided eating fish at restaurants.

Anyway, I’m more than happy to eat seafood here at home. One of my absolute favorites is the fish soup that contains everything I like. It does not take a long time to cook either. Some preparation is needed: chop the vegetables, cutting the fish, measuring the seasoning, etc. – but the cooking itself takes no more than 30 – 35 minutes. Continue reading “Fish soup”

Quick Spinach Soup

Several years ago I was in Warsaw for a meeting, became incredibly ill and had to stay at the hotel. Room Service did not have any soup on the menu. I called at the front desk and told them that I was ill and needed to have soup. We do not have it on the menu, she told me but I’ll see what I can do. The staff’s food that day was spinach soup and she offered me that. It just had to do. Even though I was ill, it was actually the best spinach soup I have ever had. Well at home in Sweden I tried to remember the taste and flavor in order to recreate the soup. Big success!  I prepare this soup when I am in a hurry to eat something or when I am ill or when I need to eat some “liquid food”. Continue reading “Quick Spinach Soup”

Minestrone Soup

 

Now the fall has definitely arrived here in Sweden then it is really nice to have different kinds of soups. I have always been very fond of minestrone soup, it is just like all Persian soups a good and satisfying meal. You can make minestrone soup completely vegetarian or as I have chosen here to have meat in it. Have said and written it before, recipes are not carved in stone as we say here in Sweden, you can experiment freely. The only thing I think of when I cook is that it has to suit the taste bud of my family. Continue reading “Minestrone Soup”

Kale soup. As Swedish as it can get!

I like different kinds of soups, especially during autumn and winter, since autumn is here (in Sweden) I decided to make Kale soup. It really became a hit! Fast and simple and comforting food! If you avoid cream, it will be completely vegan. I remove the stalk but you are free to use the whole kale.
If you avoid using cream it will be all vegan!

Ingredients:
450 grams of Kale
2 yellow onions
3 – 4 garlic cloves
1.5 dl white wine
1 liter of water
2 st concentrated stock “Fund Du Chef”
1 teaspoon salt
2 ml or 2/4 of a teaspoon black pepper
1 ml or ¼ of a teaspoon ground nutmeg
1 ml or ¼ of a teaspoon ground cumin
1 teaspoon turmeric
1 – 2 dl cream (can be excluded)
1 – 2 tablespoons of squeezed lemon
Butter for frying

Method:

  1. Melt the butter in a spacious pan
  2. Add the onion and fry for 5 – 7 minutes
  3. Add the garlic and continue to fry for an additional 2 minutes
  4. Add the wine and half of the water
  5. Put the lid on and let it simmer for 15 minutes
  6. Add the kale, seasoning, the two “Fond du Chef” and the rest of the water.
  7. Bring it to a simmer on medium heat (with the lid on) for an additional 15 minutes or until the Kale has reduced in volume.
  8. When the kale has reduced in volume, mix it well and allow to simmer for 5 more minutes with the lid on.
  9. Process the mixture in a mixer and then pour it back into the pan.
  10. Add the lemon juice and the cream (optional), taste and adjust seasoning.

Ready to serve! Warm sandwiches or garlic bread are nice to have with this soup.

Enjoy!