SOUPS
Ever since man discovered fire and invented the pot thousands of years ago, there has been soup on the menu. In the beginning, soup was simply a matter of survival, and later it was known as poor man’s food. Today, soup is popular not only as a starter, but also for lunch and as a main course. When we make soup, our aim is to retain the delicious taste of the fresh raw materials, and we only use a bouquet garni to add extra flavour. Choose between four variants:
For mushroom hunters finding chantarelles is like hitting the jackpot. Chantarelles have a symbiotic relationship to trees, and they grow in hardwood and coniferous forests as well as on the edge of birch marshland. Serve the soup with a topping of fried mushrooms, onion, and parsley. Add a drizzle of hay-smoked rapeseed oil. We suggest you add baked cod, if you choose to serve the soup as a main course. Try thickening the soup with corn flour and use it as a delicious sauce. Enjoy!
LANGOUSTINE SOUP
Langoustine is also known as norway lobster. They are caught in the waters around denmark and norway, in the kattegat and the north sea, where they live at depths between 25-250 meters. Serve the soup with langoustine tails, scallops or shrimps and add fennel, carrot, and leek. If you choose to serve the soup as a main course, add cod and let it simmer for five minutes. Serve with cold raised bread. Enjoy!
SUNCHOKE SOUP
The sunchoke plant is a perennial and produces knobbly root vegetables. It is related to sunflowers and artichokes and has large yellow flowers in the autumn. Serve the soup with a crunchy topping of rye croutons, hazelnuts or crispy bacon. For a main course serve the soup with oven-baked cod. Add shredded leek, and let it simmer with the soup for the last few minutes. Sprinkle the soup with fresh parsley before serving. Enjoy!
PUMPKIN SOUP
Before we start making our pumpkin soup, we bake the pumkins in the oven to enhance the flavour. We use three different kinds of pumpkins: wintersweet, butternut, and hokkaido. Serve the soup with a spoonful of sour creme and a topping of toasted pumpkin seeds and crispy bacon. For a main course serve the soup with chicken, apples, and diced onions. Drizzle with cold-pressed rapeseed oil. Enjoy!
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