Jerusalem Artichoke Soup From Claus Meyer with Chive and Chorizo (Jordskokkesuppe fra Claus Meyer med purløg og chorizo)




This recipe was found on Søndag

Serves 4

500 g Jerusalem artichoke
1/2 onion
1 clove garlic
2 tbsp EVOO
3 sprigs thyme
1 L chicken bouillon or water
1/2 dl cream
Sea salt
Freshly-ground pepper
2-3 tbsp cider vinegar
50 g chorizo
1/2 bundle chive

Peel the Jerusalem artichoke, reserve two for garnish and dice the rest. Peel the onion and garlic and dice them. Sauté the Jerusalem artichoke in a pot with olive oil, onion, garlic, and thyme for a couple minutes. Don’t let the vegetables take colour.
Add bouillon or water and let boil 10-15 minutes, or until the Jerusalem artichokes are tender. Add cream and cook a couple minutes more. Remove from heat and blend until smooth. Season to taste with salt, pepper, and vinegar.
Cut the chorizo in small dice and fry in a pan until crisp. Cut the last 2 raw Jerusalem artichokes in small dice and marinate them with EVOO, salt, pepper, vinegar, and minced chive.
Serve in soup plates in which you’ve added some of the raw Jerusalem artichoke, chorizo, and minced chive in the bottom of each soup plate.


Creamy Shellfish Soup (Cremet skaldyrssuppe)




This recipe was found on Hendes Verden 

Serves 4

500 g shrimp with shells
2 shallots
1 stalk celery
2 cloves garlic
2 tbsp oil
1 tsp fennel seeds
100 g cherry tomatoes
1 handful parsley
2 sprigs thyme
1 1/2 dl white wine
8 dl bouillon
2 dl heavy cream
2 tbsp corn starch
1 1/2 dl garlic cream cheese
1/2 bulb fennel
20 g butter
1 handful dill
Salt and pepper

Peel the shrimp and save both the shrimp and the shells. Mince the onion and dice the celery into a small dice. Chop the garlic and heat the oil up in a large pot. Add the onion and celery; fry a couple minutes. Add garlic, and fry 1 minute more. Add the shrimp shells and fennel and fry up.
Cut the tomatoes in small dice, add to the pot along with parsley, thyme, white wine, and bouillon; let boil 8 minutes, and strain. Toss the shells and keep the liquid.

Whisk cream and corn starch together, and pour into the soup along with the cream cheese. Bring to a boil under constant stirring.
Thinly slice the fennel and toast in butter in a pan. Pluck the dill apart and sprinkle atop the fennel. Season with salt and pepper. Place the shrimp in the soup, heat through right before serving. Eat the soup with the fennel and toasted bread.

Pheasant Soup with Celery Root and Chestnuts (Vildtbouillon af fasan med selleri og kastanje)

Pheasant Soup



This recipe was found on Mad og Bolig 

Serves 4

1 pheasant
1 1/2 L water
Sea salt
1/4 celery root
1 carrot
2-3 tomatoes
1 onion
1 bulb of garlic
5 black peppercorns
2 juniper beries
3 bay leaves

1/4 celery root
100 g chestnuts
5 sprigs thyme
Salt and pepper
A bit of chervil


Remove the breast from the pheasant, and set it aside. Chop up the rest of the pheasant meat into small pieces, and brown in a pot on high heat. Add water to the pot (enough to cover the meat), and bring to a boil. Skim any impurities off the top, add salt, and skim again. Don’t add too much salt, as the bouillon is going to be reduced and can easily be overly salty if you add too much. Wash the vegetables, and chop them. Add to the bouillon along with the spices, and cook for 2-3 hours. Strain and reduce for a more concentrated flavour.

Cut crosses on the tops of the chestnuts, place in a baking dish with some salt, and bake at 180 C for 7-8 minutes, or until they open up. Peel the shells off and roughly choop the chestnuts. Peel the celery root, and cut into 1 x 1 cm dice. Rub a bit of oil, chopped thyme, salt, and pepper into the pheasant breast and fry or grill it in a very warm pan for 3-4 minutes on each side so it gets a nice crust while still being juicy in the middle.

Heat the bouillon through, add the celery root pieces, let them cook for a few minutes, and season to taste with a bit of cider vinegar and sugar if desired. Cut the pheasant breast into thin slices, and divide them among four soup plates. Add the chopped chestnuts, pour the warm bouillon over, sprinkle with chopped chervil, and serve immediately with good bread.

Don’t cook the bouillon for too long or it will become bitter. Don’t cook it on too high a heat or it will become cloudy. If desired, you can add cabbage, roasted nuts, and/or apples to give a fine and fresh sweetness to play against the meat.

Milk Peas with Roasted Bacon from Lolland (Lollandske Mælkeærter med Ristet Bacon)

Milky Peas



This recipe is from Ruth Gunnarsen in 1957 and was found on Spise Med Mormor

3 bundles new carrots
1 dl water
1 tsp sugar
1 kg fresh peas
1 kg new potatoes
1 1/4 L milk
4 tbsp flour
1 dl milk
2 tsp salt
Chopped parsley
8 slices bacon

Shuck the peas. Peel and slice the carrots. Wash the potatoes and quarter them.

Place water and sugar in a pot and bring it to a boil. Add the carrots and let cook a couple minutes. Pour in the 1 1/4 L milk. Add the peas and potatoes; cook for 20 minutes. Fry the bacon until golden. Make a slurry of the flour and 1 dl milk and mix that into the pot after 20 minutes. Season with salt.

Serve hot with bacon on the side (or crumbled atop) and chopped parsley sprinkled atop.

Jerusalem Artichoke Soup with Scallops on a Stick (Jordskokkesuppe med kammuslinger på spyd)




This recipe was found on Bo Bedre

Serves 4

1/2 onion
400 g Jerusalem artichoke
1 apple
1 clove garlic
2 sprigs thyme
1/2 L vegetable bouillon
2 dl milk
Salt and pepper
8 large scallops
Butter for frying
1 handful mixed herbs
Flake salt as needed
4 slices sourdough bread
1 bundle chervil or broad-leaf parsley

Peel the onion and finely chop it. Peel the Jerusalem artichokes and cut them into bite-sized pieces. Core the apple and cut into small pieces. Warm 1 tbsp oil in a pot and sauté the onion, pressed garlic, Jerusalem artichoke, apple, and thyme for a couple minutes. Add the bouillon, and let simmer on low heat, covered, for 30 minutes or until the Jerusalem artichokes are tender. Blend to a uniform consistency and season to taste with salt and pepper.

Melt butter in a pan and fry the scallops for a couple minutes on each side. Place on skewers.

Wash the herbs and spin them dry. Place herbs and 1 dl EVOO in a blender and blend. Toast the bread. Add the milk to the soup and blend until the soup foams. Pour the soup into glasses and serve with the scallops, drizzles of the herb oil, sticks of toasted bread and chervil, as shown in the photo.

Plum Soup (Blommesuppe)

Plum Soup



This recipe was found on Spise Med Mormor

600 g plums, pitted
3 L water
100 g sago or potato flour
ca. 200 g sugar

Cook plums and water together until the plums are cooked out. Make a slurry of the flour and a bit of water and pour it into the boiling soup. Stir in sugar.

Tip: You can definitely purée this to make a smooth soup.

Cucumber-Leek Soup (Agurke-porre-suppe)




This recipe was found on Familie Journal

Serves 4

2 leeks
300 g potatoes
1 shallot
25 g butter
4 dl veggie bouillon
2 1/2 dl cream or milk
1 cucumber, ca. 250 g
Juice of 1/2 lemon
Salt and pepper


4 slices Danish rye bread
2 tbsp oil

Wash the leeks and slice them. Peel the potatoes and thinly slice them. Peel and chop the shallot. Sauté the vegetables in a pot with the butter on medium heat. Add the bouillon and cream and cook, covered, until the potaotes are tender (ca. 15 min.) Remove pot from heat. Slice the cucumber and add it to the pot. Blend into a smooth soup and season to taste with lemon juice, salt, and pepper. Refrigerate.

Brush the bread with a thin layer of oil and cut into triangles. Toast until crisp for 4-5 minutes in a dry frying pan on medium heat.

Rose Hip Porridge (Hybengrød)

Rose Hip Porridge



This recipe is from 1946 and was found on Spise Med Mormor

1/4 kg rose hips or 1 dl rose hip purée
1 1/2 L water
ca. 200 g sugar
75 g sago flour or potato flour
Juice of 1/2 a lemon

Wash the rose hips (if using whole) and boil in some of the water. Strain, pour the liquid back on the berries, heat up, and repeat this process 3-4 times. At the last time, add the lemon juice and sugar. Thicken with flour slurry (flour dissolved in 1 dl cold water). If you use purée, you don’t need to strain. Serve as a dessert or as you see fit with cream on the side to pour atop.

Cherry Soup (Kirsebærsuppe)

Cherry Soup



This recipe is from 1903 and was found on Spise Med Mormor 

1 1/2 lbs cherries
3 L water
Potato flour

Take a handful of the nicest cherries, pit them, and set aside, crush the rest of the cherries up and boil them in the water along with the rest of the berries for 1/2 an hour. Strain and place in a pot and cook up a bit with cinnamon, lemon, and the pitted cherries. Season to taste with sugar and thicken to your preferred consistency with potato flour slurry (potato flour mixed in water.) Serve hot or cold.

Milk Soup with Egg Balls (Mælkesuppe med æggeboller)

Milk Soup Egg Ball



This recipe is over 100 years old and was found on Spise Med Mormor 

Serves 10

4 egg whites, beaten stiff
4 tbsp powdered sugar
1 tbsp potato flour
A bit of ground almonds
3 1/2 L milk
4 egg yolks
1 tbsp flour
1 tbsp sugar
bit of salt
Cognac to taste

Blend the egg whites with powdered sugar, potato flour, and ground almonds. Pour the milk into a pot and bring to its boiling point. When it boils, place the egg whites on a spoon like a meat ball and let them boil for a couple minutes. Turn the egg balls carefully while cooking. Continue until all the balls are cooked. Mix the egg yolks with flour and sugar. Thin the mixture a bit with a little of the milk. Whisk the egg yolk mixture into the soup until it becomes even. Season with salt and cognac. Eat with sugar and cinnamon atop.