H.E.A.T

H.E.A.T
H.E.A.T at Rockbåten, photo by Pär Altan

torsdag 29 januari 2015

Green asparagus soup

One of my favorite soups is green asparagus soup. I especially love soups this time of the year. It's warm and tasty and just what you need when it's cold outside.

This soup you can actually eat all year round I think because it's so good and very easy to make.





Grön sparrissoppa (4 port)

500 g grön sparris
3-5 st schalottenlökar
5 dl vispgrädde
5 dl kycklingfond (eller buljong)
1 dl vitt vin
1 nypa salt
1 nypa peppar
Smör

Skala sparrisen och skär i centimeterlånga bitar. Om sparrisen är färsk så behöver du inte skala den bara ta bort nedre ändan av sparrisen. Lämna topparna oskurna. Koka upp lättsaltat vatten i en kastrull. Koka sparrisbitarna och topparna i 3-4 minuter. Häll bort vattnet.

Skala och hacka löken. Fräs den lätt i en kastrull med lite smör (gärna samma kastrull som du kokade sparrisen i). Häll över vin och fond samt grädde och koka upp. Lägg i sparrisen och låt koka ca 10 minuter. Kör med mixerstav till slät konsistens. Smaka av med salt och peppar. Vid servering häll soppan i soppskål och dekorera med knopparna.

Servera gärna med lite knaperstekt bacon och en god smörgås.

And in English: 

Green Asparagus Soup (Serves 4)

500g green asparagus
3-5 shallots
5 dl whipping cream
5 dl chicken stock (or broth)
1 dl white wine
1 pinch of salt
1 pinch of pepper
butter

Peel the asparagus and cut into inch long pieces. If the asparagus is fresh you do not peel it just remove the bottom end of the asparagus. Leave the tips uncut. Boil salted water in a saucepan. Cook the asparagus pieces and tips for 3-4 minutes. Pour off the water.

Peel and chop the onion. Fry it lightly in a pan with a little butter (preferably the same pan you cooked the asparagus). Pour over the wine and chicken stock and cream and bring to a boil. Add the asparagus and cook for about 10 minutes. Run the blender to smooth consistency. Season with salt and pepper. When serving pour the soup into soup bowl and decorate with the knobs.

Serve with a little crispy bacon and a good sandwich.

I sure hope you will enjoy it as much as my family does.

Other than that the work with the big event in May continues and I have now booked two more artists which I'm very happy about. I will, when it's ready, show you the poster for the event here on my blog. I can also say I'm proud because I have today talked to the Swedish radio and they will talk to me on the radio the week the event is held. That is very good publicity and will reach a lot of people.

Saturday I will meet with the committe and we will continue planning and also see where we are right now.

Besides that I have worked this week, of course, and after a lot of frustration (over a computer program of course) it's now sorted. At work I'm also planning and writing the program for our study trip to Berlin in March. 

But before that it's a big birthday coming up. Danniel, my oldest turns 40! Can you believe that? I can't have a 40 year old son since I'm only 40 +++ ;-)
We will celebrate him here at home this time. Ordinary when he celebrates we always comes to him and he treats us with dinner :-)

So you see a lot going on but it's fun and this is what is keeping me going through everything.

Take care now. Be kind to each other and Carpe Diem!