Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
1 cup (a little more than 2 dl) orange juice, preferably freshly squeezed
1-2 tbs. butter (optional)
1 tbs. sour cream or yoghurt, for garnishing
4 tbs. finely chopped chives, for garnishing
2 tbs. orange zest julienne, for garnishing (optional)
This is the soup I made in the lighthouse on the island on Fedje. It is easy to make, and it adds color and fresh taste to otherwise grey days.
Heat the chicken stock in a medium-sized pot over medium high heat. When it starts to simmer, add carrots and boil until tender, 10 to 14 minutes.
Transfer the stock and carrots to a blender, in batches if necessary. (If pureed in batches, make sure to stir well when returning it to the pot.) Add both fresh and ground ginger, as well as cumin seeds. Purée until smooth. Remove lid and add orange juice, and butter for increased richness. Blend until mixed, and return the soup to the pot and reheat over medium temperature.
Pour into serving bowls and top off with sour cream, chives and orange zest.