Tuesday, 19 April 2011


Ängasoppa is a spring and summer soup, preferably made with the first, tender vegetables of spring.

4 portions

1 small cauliflower head
2-3 carrots
1 small leek
a handful of spinach or mangold
2 dl peas
5 dl water
1 vegetable stock cube
2 1/2 tbs flour
4 dl milk
1 dl parsley
salt & pepper to taste

Try to find as fresh vegetables as possible, the above mentioned are just a suggestion. I substitute leek with an onion, if I don't have any leeks and I don't recall using parsley...

Clean and prepare the vegetables. Cut or dice everything into the same size. Starting with the carrots and cabbage, cover with water and bring to the boil, adding the rest of the vegetables after a few minutes. Cook them until the vegetables have become "al dente" (done, but with some bite, like good spaghetti).

Mix the flour with some of the milk and add to the soup. Keep on low heat for about five more minutes.

You can also add yolk from an egg and half a decilitre of cream, mixed with a decilitre of the soup, but make sure the soup has only been simmering, not boiling or else the yolk will make it all grainy.

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