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FISKESUPPE – FISH SOUP

In by Toni PLeave a Comment

Trying to recapture the way I felt last summer when a life long friend and fellow foodie and chef and I went to Norway, I recreated an amalgam of this iconic Norwegian dish that is served in many parts of the country. It did seem that each city had their own ‘secret sauce’ and recipe for it. Some versions were rich with a luscious roux, containing flour to thicken. Some had the fish cooked right in the soup and served up in the bowl, like a chowder, and some, with a more delicate touch were served with fish cooked separately, (usually a mix of small pieces of cod, salmon, and other local seafood) first dished out into a wide bowl, and then covered with the delicious seafood broth at the table poured from a beautiful pitcher. I mixed up at least three recipes and came up with this which is my representation of Fiskesuppe. My take adds the fish into the soup for a short while right at the end and served all together, but I kept the broth on the lighter side. You are still using cream, but not too much and no roux. Note: you can also switch the whole thing up and use coconut milk or coconut cream if you want to avoid dairy, although that will not be Norwegian!

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BEET VEGGIE SOUP

In by Toni P

Delicately sweet, intense yet subtle, super creamy soup that is dominated by the flavor of beets. Includes an array of other vegetables and the flavors are all there supporting, but you can think of this as ‘Beet Soup’, or, a Modern Borscht ! There are a lot of reasons to include beets in your diet, and in fact, they seem to be the ‘it’ food in health and wellness circles right now. They are anti -inflammatory, anti-oxident, they support cardio vascular health, and they are also known to detoxify the blood for starters. For the purposes of this blog post, lets just say they are Good for You!! They are also delicious!

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YOGI GREEN SOUP WITH SQUASH

In by Toni PLeave a Comment

This has been a family favorite, for end of the summer and early fall evenings. We are not ready for the all root veggie, more heavy types of winter soups. This has the squash and slightly ‘kicked up’ seasoned broth which has a spicy tone from the turmeric and curry powder that bring warmth to the nights that begin to cool off at dinner time. The nice touch is the pre-roasted squash that go in toward the end.
Prep the veggies in advance so they are all set up and ready to be added to the pot in order. This soup calls for onions and shallots but you can easily also add garlic in place of the shallots.