As you may remember, I'm not especially fond of bouillon cubes that don't seem to give any taste to the dishes you use them in besides a little saltiness and sometimes a remotely industrial aroma. Every now and then I like to make my own stock bases from stalks and remains and store them in the freezer. Miso, some curry pastes and most seaweeds can give a nice base to a soup, but they don't really fit terribly well into most European-style dishes. Besides the water where rutabaga and cabbage have been cooked for a looong time, lovage makes a nice quick option. Just put a sprig of it into the soup or sauce right in the beginning of the process.
- 1 l fireweed shoots
- 4 carrots (or potatoes)
- about 6 dl water
- 2 dl oat cream
- 1 lovage sprig
- 1 tbsp rape oil
- 2 garlic cloves
- 1 tsp apple wine vinegar
- tarragon
- salt
Rinse the fireweeds. Lightly sauté them in oil. Add the spices, carrots in small chunks so they'll cook quicker and enough water to just about to cover the veggies. When the carrots feel soft, blend the soup smooth. If you don't like the additional mouthfeel you can also filter out the remaining bits and pieces. Add the cream just before eating.
This makes a nice starter or a lunch together with those lovely Scandinavian-style open sandwiches.
Nutritional values / 1480 g:
energy 603 kcal
fat 38 g
protein 124 g
carbohydrates 50 g
fiber 33 g
No comments:
Post a Comment