If you read my blog regularly you will know that I love regional recipes and especially those that for one reason or another are rarely used or are particularly old.
The region where I live is in the south eastern part of Norway about 1.5 hours drive from Oslo and with a long coastline and rich farming land. The county is called Vestfold and I get really excited when I find recipes that are from here. So I had to share this special soup recipe with you. Soups always seem to lend themselves to the cooler days of autumn when we are searching for a little more "hygge" in our lives, but this one cleverly combines some of summers late harvest and the warming nourishment of a simple soup. The combination of peas, leeks and cream reminds us of the abundance of the summer fields right beside pastures of cows producing rich cream.
This light soup is just a few ingredients so be sure to choose the best you can find as you will taste the difference.
Vestfold Sommersuppe (Vestfold Summer Soup). Serves 2
2 teaspoons butter
200g / 7 oz tinned green peas
600ml / 20.25 fl oz chicken/vegetable broth or stock
1/2 teaspoon sugar
200ml / 6.75 fl oz double or heavy cream
Thin strips of ham (optional)
Your favourite bread or flatbread
Clean the leek and slice it thinly. Melt the butter in a saucepan and fry the leek over a gentle heat until it's softened but not browned. Add the stock or broth, the peas and the sugar and bring to a simmer. Simmer for 5 minutes.
Put the soup in a blender and puree until smooth. Season well with salt and pepper and reheat. Immediately before serving lightly whisk the cream and stir it into the hot soup.
Serve the soup garnished with thin strips of cooked ham and with your favourite bread on the side.
Recipe shared from "Norges Nasjonalretter" by Arne Brimi and Ardis Kaspersen
A nutty wholemeal bread like Andebubrød (another old, regional recipe from Vestfold) would go perfectly with this for a cosy autumn meal that is fresh and wholesome.
Vær så god!
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