Today, I thought I could try something different. This recipe is neither German nor Lebanese but Swedish. It's such a simple soup with humble ingredients and needs little preparation, but I decided it is one of my new favourite soups which have I discovered this winter.
I found this recipe in my lunch break. Walking down Hampton Hill High Street I discovered a little charity shop that was selling all kinds of nick-nacks, including cookbooks. This is where I discovered this Swedish Cookery Book. I am a big fan of Scandinavian cuisine, because I do not find it too dissimilar from German cooking, although it is a lot lighter and they cook more with fish.
The original recipe says to add kohlrabi, but I have so far been unsuccessful in finding this vegetable anywhere in London, so I just had to omit it. This soup is deliciously creamy, light and nourishing; and at 225 calories per serving that that bad for you.
Swedish Vegetable Soup with Prawns
- 200 g carrots peeled and sliced
- 200 g potatoes peeled and cubed
- 150 g spinach leaves can be from frozen
- 100 g peas can be from frozen
- 1 liter vegetable stock
- ½ bunch of flat leaf parsley chopped
- 1 egg yolk
- 100 ml cream
- 150 g prawns precooked
- salt & pepper to taste
- dill for garnish
- Heat the vegetable stock in a large pot
- Add the carrots, potatoes and peas and let them simmer for about 15 minutes.
- Add the spinach to the soup and continue to let it simmer for another 5 minutes
- Whisk together the egg yolk, cream and stir into the soup. Season with salt and pepper.
- Finally add the parsley and crabmeat to the soup and heat through briefly.
- Serve with dill and accompany with a crusty white bread.