Soups - Clear soups

Soups are a popular starter or main course, especially for children. They provide liquid, vegetables and minerals such as potassium. They can be made from all kinds of ingredients. Their consistency is sometimes runny, sometimes mushy and there is something for every taste, from sweet to savory soups.

In September, we present four "soup groups". Each one a delight in itself. Look forward to delicious recipes and new soup ideas.

A clear soup is a broth with a garnish. You can use vegetable, meat, poultry or fish stock to suit your taste. Try out the different flavors and give your favorite soup a new taste nuance by experimenting with the different bouillons.

Fish soup with vegetables (for 4 portions)

Cut 250g of cooked vegetables of your choice (carrots, leek, celery, broccoli, etc.) into approx. 0.5cm cubes. Cut 300g fish fillet (without bones) into bite-sized pieces. Boil 1 liter of fish or vegetable stock and season with salt, pepper, a little saffron and fresh or dried dill. Add the diced vegetables and the pieces of fish to the stock and leave to simmer until the fish pieces are cooked. Serve the soup in large soup bowls and sprinkle with more chopped herbs.

Minestrone (for 2 people)

Finely chop 1 onion and 1 clove of garlic and sauté in a little oil. Cut 50g leek, 20g celery and 1 carrot into approx. 0.5cm cubes and add everything to the pan. Sauté briefly. Add 5dl stock and bring the soup to the boil. Cut 1 potato and 1 tomato into 0.5 cm pieces. Add them to the soup together with 30g rice and 40g pasta (muesli, Krawättli, mini croissants). Cook the soup until it is done (20-30 minutes).

• Sprinkle with chopped parsley at the end.
• Serve with ribs, bacon or sausages

Look forward to the next soups:

• Soups - Pureed soups
• Soups - Cold soups
• Soups - Sweet soups