Creamy Chicken Soup

A soup with classic flavors that works well for parties and for everyday use.


8tbl butter
1 leek, finely chopped
4 garlic cloves, finely chopped
3 carrots, cut into small pieces
6dl chicken stock
600g chicken fillets, cut into strips
6dl cream
4tsp chives, chopped
8tsp basil, chopped


Heat the butter in a pan and fry the leek, garlic and carrots for a few minutes.

Pour in the chicken stock and chicken strips and let simmer for 15 minutes.

Add cream, chives and basil.

Stir constantly until the soup has gotten on a nice creamy texture.

Serve with some nice bread.


Enjoy!

Calabrian Mushroom Soup

A delicious soup with nice big pieces of mushrooms from the southern part of mainland Italy. Use a variety of mushrooms to get a mix of flavors and colors. The use of bread might seem odd but it's an old Italian tradition to use up stale bread and make soups more filling at the same time.


2tbl olive oil
1 yellow onion, chopped
500g mixed mushrooms (porcini, oyster and ordinary white mushrooms all work very well)
3dl milk
9dl hot vegetable stock
8 baguette slices, toasted
3tbl melted butter
2 garlic cloves, pressed
ca. 2dl grated cheese (Gruyère and Cheddar both work)


Heat up the oil and fry the onion for 3-4min or until it's soft and golden.

Clean the mushrooms and cut any too large ones into nice morsels.

Put the mushrooms in the frying pan and turn them over quickly in the oil.

Pour in the milk and bring to the boil, then lower the heat and let simmer under cover for 5 minutes.

Stir in the warm stock a little at a time and add salt and pepper to taste.

Mix together the melted butter and garlic and spread it thick over the toasted bread.

Place the bread at the bottom of a large soup terrine or spread evenly in 4 deep dishes/bowls.

Pour the hot soup over the bread, sprinkle over the grated cheese and serve immediately.


Enjoy!

Simple Noodle Soup

This base recipe can varied with anything that you happen to have at home. Strips of grilled chicken, sliced or quartered mushrooms or even chopped sugar snap peas work very well.


400g egg noodles + water for their boiling
1 liter of water
2 cubes of chicken stock
3tbl soy
1-2tbl rice wine vinegar or sherry
1tsp brown sugar


Boil the noodles in water for 4-5min. Rinse them in cold water to halt their cooking and then drain them.

Pour the 1 liter of water in a pot and add the stock cubes, soy, rice wine vinegar, and sugar and bring to the boil.

After a few minutes, when the cubes have dissolved, add the noodles and let simmer for 2 minutes.

Add any grilled chicken, mushrooms or peas.

Serve the soup with a green herb of your choice chopped and sprinkled over it.



Enjoy!

Sweet And Creamy Fish Soup

This recipe is something my dad got from a friend of his, I have no idea why but I am grateful for it because it is very delicious.

1 leek
3 bell peppers (different colors)
1 jar of taco sauce (230g pineapple salsa if you can get it)
1 jar of water (use the salsa jar)
1 cube of fish stock
2 1/2dl cream
2dl crème fraiche (paprika and chili flavored if available)
1 small can of sweetcorn
400g cod or other similar white fish
salt and paprika powder to taste

Slice the leek and chop the peppers in to medium sized pieces and fry them until they have softened somewhat.

Add the taco sauce, water and fish stock and let it boil together a little bit.

Mix in the cream and crème fraiche.

Chop the cod into pieces (not to small).

Add the cod to the soup, carefully so it doesn't break.

Cook at low heat until the cod is done.

Drain the corn and add it.

Let it all heat up and add the spices to taste.

Serve with tasty bread.


Enjoy!