Thursday, 29 August 2013
Purresuppe - Norwegian Leek and Potato Soup
Week two of what my crack team of lawyers are telling me to avoid calling 'Around the world in 80 soups' - not because Jules Verne might sue, but because it's a rather obvious thing to do isn't it? So today we come to Norway. When I'm looking for recipes to put on the site, especially from other countries, I am often stymied by the fact that some ingredients are just too darn difficult to lay my hands on. For example, two really exciting Norwegian soups called for Reindeer meat and cod tongues - both rather difficult to lay hands on on a Monday afternoon (however, there may be a Norwegian store in Leeds Market - I shall have to investigate next time I'm there.
Instead, I found a nice leek and potato soup recipe, all the while cursing myself for playing it safe. Especially because from what I know about Norwegian cuisine, it can be anything but safe (See Surströmming for example - a tinned fish so dangerous that it's banned from being carried on aircraft lest it explode!) Also, all the Norwegians I have known have been crazy to borderline insane (in a good way) Maybe to make this soup more dangerous, I should have stirred in some elk blood or something. At the very least listened to some black metal whilst burning down a church...*
This soup really is a thing of beauty, creamy without resorting to cream, thick and warming without being too heavy and also perfect for a winter's day (which will soon be coming, and then the page views for my blog will start to go up again - yay grotty weather, you go!)
I have a vague aversion to soup recipes that are just x & y soup, where x and y are random vegetables thrown together (although I have made and blogged plenty of those) so writing about Purresuppe allows to to include what could be seen as a rather mundane soup and give it a sheen of the exotic. And it really is very nice...
*Soup Tuesday does not advocate burning anything, or listening to horrible music
4 Cloves Garlic
1.5l Chicken Stock
3 Rashers Smoked Bacon
1. remove the green parts of the leeks and slice them. Peel and slice the onion
2. Heat the butter in your soup pan and cook the leeks and onions until they start to soften
3. Peel and cube the potatoes and parsnips.
4. Add them to the pan and let them cook for a few minutes to
5. Add the stock and season. Bring to the boil, cover and reduce to a simmer, then cook for 45 minutes, until all the vegetables are falling apart. Remove from the heat and allow to cool
6. Using a blender, blend the soup until it is smooth. Pass it through a sieve if you want to remove any lumps lurking in the soup
7. Fry the bacon until crispy, then cut into small pieces.
8. Serve the soup with a sprinkling of bacon pieces and some fresh thyme leaves. Enjoy!