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Last Modified: 11/05/08
First Published: 01/30/08
Views: 3072 | | |
| Views: 3072 |
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Servings: 4
Total Cost: $3.99
Cost Per Serving: $1.00
Total Calories: 924
Calories/Serving: 231 | This is an old Swedish soup that was traditionally enjoyed at harvest time. A combination of fresh vegetables are cooked in broth until soft with some resistance. A cream and egg-yolk mix is then tempered into the soup. The result is a very light, soft soup where the flavors of the vegetables are enhanced. You can be flexible regarding what types of vegetables you add, here we use carrots, broccoli, peas and green onions. Make sure to only make enough soup to be enjoyed at once. Due to the egg yolk content, this soup is not suitable to re-heat. Servings: 4 Ingredients: - 3 tablespoons vegetable oil or butter
- 2 carrots
- 1 small head of broccoli
- 1 cup of frozen peas
- 2 green onion
- 4 cups of broth
- 2 egg yolks
- 1/3 tablespoons of cream (half-and-half or heavy cream)
Method: Cut up the vegetables, the carrots in slanted pieces and the broccoli in small bite-size pieces, chop the green onion. Sauté the carrots in some vegetable oil. After a few minutes, add the broth and let come to a simmer, then let cook for a minute or two. Add the broccoli pieces and the frozen peas. Let cook until the vegetables are tender with some resistance (about 1-3 minutes). Add the green onion. In a bowl, whisk together the yolk and the cream. Remove the soup from the heat and start tempering the egg mixture. Add one spoonful of the hot broth into the bowl, whisk, then add some more, and finally pour the mixture in the soup. Make sure the soup is off the heat or the egg might form strands! Enjoy with some crisp bread and aged cheese.
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