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One reason for liking autumn is that it's soup weather. I've always had a soft spot for soups and I eat them all year round. Cans of certain Cambell's soups that I can't get over here are one of the few things that I consistently bring back home with me from the States. I really miss chicken noodle soups, which can rarely be found here in Sweden.

But there is something about the chill in the air that makes me want to MAKE them, and not just open a can. gnostraeh also has a thing for soups and she's been posting some delicious-sounding recipes lately. That reminded me about two soups that I love and haven't had in awhile, so I went and dug up the recipes and gave Anders the choice of picking one (since today is Swedish Father's Day) and I'd make it for dinner.

One was an old AWC cooking club recipe that we probably made back when Karin was a baby and which I liked so much that I've kept it as a great go-to soup that everyone seems to like. It's funny...I don't remember particularly liking zucchini as a child or young adult, but I sure do love it now, along with its sunnier sister Summer Squash. And my kids both like it, so it makes a fairly frequent appearance on our dinner table. This soup is fast and easy and super-delicious.

Zucchini Soup
from Damerna's Värld Magazine

1 yellow onion
3 medium large zucchini
1 liter water
2 cloves garlic, minced
3 squares chicken bouillon
15 sun-dried tomatoes in oil
2 dl crème fraîche (mmmmmmmmm crème fraîche)
2 dl chopped fresh basil
salt and white pepper

Chop the onion and boil it in the chicken bouillon for about 10 minutes. Chop and slice the zucchini. Add zucchini, garlic and crème fraîche to the bouillon. Let boil 10 minutes. Drain tomatoes and slice. Salt and pepper soup to taste, add tomatoes and basil, and serve immediately.

The other soup is one that I thought was also an old AWC cooking club recipe but when I couldn't find it on the website, I went digging in my overstuffed Kitchen Klips recipe book that my mom originally gave me in college, filled with all my favorite family recipes, and it turned out to be one that one of the Wonders had served at a dinner...also many long years ago. She's no longer a member of the AWC but she used to organize cooking club, hence the mix-up.

Anders picked this one so I made Martin drive me to the grocery store to get the ingredients we didn't have at home, and I made and served it with garlic bread. Yum yum! Gorgonzola is another thing that I never ate until fairly recently, and now think is yummy, at least when cooked.

Angie's Mushroom Soup with Gorgonzola
1 liter mushrooms (I used half chantarelles and half button mushrooms)
1-2 Tb butter
1 liter chicken or vegetable bouillon
1 dl cream
2-3 Tb flour
lemon juice, wine or sherry to taste (I used white cooking wine)
50 grams gorgonzola cheese

I also added a dash of soy sauce, a dash of Worcestershire sauce and a dash of salt and pepper.

Chop the mushrooms and sauté them in butter. Add flour and stir well. Pour in bouillon and cream. Boil 5-10 minutes. Add lemon juice, wine or sherry to taste and then add the gorgonzola to melt in the soup.
mood: full
music: Hafdis Huld—Winter Sun


I love chanterelles and have not had any this year. In fact I missed our community's yearly Mushroom Festival. Oh well.
I used to get tons (for one person) of chanterelles given to me each fall, by sweet farm boy, remember him? Since he got married a few years back, not so much. I should go out looking myself, but would have to travel more near the coast to get em. Hmm, maybe an outing to suggest with a friend.

I am too much of a scaredy-cat to hunt my own mushrooms. There are too many poisonous ones that look like edible ones out there.

Well me too! I used to go with my friend Terri, who is somewhat of an expert, but I don't see Terri anymore : (\

At the mushroom festival they have a display of local poison ones. They also have a table of 'look-a-likes' and try to educate folks on that.

Chanterelles are pretty easy to tell from others my. Several of my friends gather them. The things is, everybody sort of has their spot and there are only so many mushroom. Sweet Farm Boy had a secret spot where there were a lot of chanterelles. Enough to share.

We are big soup eaters as well, especially in the autumn and winter. I love, love, love soup! I've bookmarked the mushroom soup recipe - I picked loads of chantarelle today and if I get gorgonzola tomorrow, I can make this for dinner. Like you, I only discovered things like gorgonzola as an adult, but have come to love it. The flavour goes really well with root vegetables and I have a couple of lovely recipes with root veggies and gorgonzola.

I have a fantastic chicken and gorgonzola dish...recipe is on Facebook, or I can send it to you in a comment if you want it...not sure if I've posted it here on LJ.

I don't have Facebook, but I'd LOVE that recipe - it sounds wonderful.

My favourite ways of seving gorgonzola remain with autumn and winter veggies. You've probably seen these, but as it's the season again, there's Gorgonzola, Leek and Toasted Walnut Parsnips, Parsnips With Gorgonzola and Root Vegetable Gratin with Blue Cheese, which is now a julbord "must-have".

Yum, yum, yum! Anyway, it's your soup tonight :-)

Found it!

This is SO FREAKING GOOD. We got it from Karin's old boyfriend's mom. Double it, so you have leftovers:

Re: Found it!

Thank you so much! It looks very easy - I do an artichoke chicken that is not unlike this (artichoke and chicken is another marriage made in heaven!) - so I'll give it a try next week.

I love making soup - usually fairly basic recipes - but it gets eaten too quickly! The courgette(zucchini one sounds nice but I can't imagine my fussy family liking it. They prefer me to stand chopping tough root veg & boiling stock from meat & bones for hours! :-)

Too much work!

That zucchini soup recipe sounds delicious enough to make me willing to work out the conversions to American measures -- except Fred doesn't like zucchini. :-(

I'm not a big mushroom fan, but that recipe sounds really interesting, as well -- how does the gorgonzola behave when it melts in the soup? Does it dissolve to make it a cream soup, or stay in lumps, or something in between?

It dissolves into the creaminess!

From Megsie

My favorite soup is potato soup, that is homemade...however Jeff and I are the only ones who eat it. My kids are soupy snobs, and "don't like soup" therefore won't eat it. They WILL eat chili though, and we have that frequently. Recently I got some soup at a restaurant (chicken noodle-ish) and both Katie & Nicholas tried it and liked it, but I haven't made this yet!

Re: From Megsie

I love potato soup too, but my fave is probably mushroom or cream of celery. YUMMMMM!!!


I love all kids of soup. But, this year I have "discovered" squash soups -especially butternut. How did I miss out on them before now? Love, LIzardmom

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I can complain because rose bushes have thorns or rejoice because thorn bushes have roses.

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