In this dish I combine great patience with impatience, making one soup that takes five minutes and another that takes twelve hours. By serving them together they give both the freshness and the richness you donât get in a regular homogenous pea soup. But by all means: Feel free to make just one.
This soup is health in a glass. Itâs so full of vitamins and proteins itâs amazing it still tastes as good as it does. As I have eggs from my own hens, I serve this soup with a raw egg yolk on top. You can alternatively use a poached egg instead.
Nettles and spinach are so healthy you can almost taste the rich healthy flavor. Despite their richness on nutrition, nettles are not common in cooking. If you have them in the garden, this is a fine way to get rid of them. Use gloves! Alternatively, use spinach only.
When autumn arrives and the days are getting shorter in Norway, my body is aching for soup. But as summer laziness still murmurs in me, I donât want to go into the long-lasting projects. This soup is easy to make, and tastes wonderfully rich.
Clean and peel all the vegetables and cut them in small pieces. Heat the rapeweed oil in a pot. Sautee the garlic, thyme, and rosemary a little, but not enough to discolor it. Then add all the vegetables and sautee. When the vegetables have softened up a little, add the beer and broth or water […]