Sthlm Bistro

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Food, kitchen and recipe blog for a corporate bistro in stockholm. All original content, most photos taken in the kitchen during service.

Easter eggs coloured with flowers and leaves wrapped in onion peels. 

Happy Easter weekend everyone.

Easter eggs coloured with flowers and leaves wrapped in onion peels.

Happy Easter weekend everyone.

— 4 days ago with 1 note
#easter  #easter eggs  #crafts  #eggs 
Roasted purple carrots and red bell peppers in a apple cider vinaegrette with freshly chopped chives. 
Carrots, like many vegetables, come in a huge variety of colours, but just like we are pretty much used to seeing only yellow corn, we are used to orange carrots. Overall, we grow and consume a very limited spectrum of the varieties available of any given type of vegetable, and it is becoming a problem.
Next time you’re buying produce, try to find something a little different. We could use a bit of a boost in biodiversity in farming as well.

Roasted purple carrots and red bell peppers in a apple cider vinaegrette with freshly chopped chives.

Carrots, like many vegetables, come in a huge variety of colours, but just like we are pretty much used to seeing only yellow corn, we are used to orange carrots. Overall, we grow and consume a very limited spectrum of the varieties available of any given type of vegetable, and it is becoming a problem.

Next time you’re buying produce, try to find something a little different. We could use a bit of a boost in biodiversity in farming as well.

— 1 month ago
#biodiversity  #salad  #salads  #food  #environment 
chuck roll and root vegetable soup.
This is one of the more traditional hearty swedish soups, ideally made  from scratch using meat and bone, no pre-bought stocks, so I’ll take you through the whole two-day recipe.
Nonono, stay with me here, it’s worth it, and not all that time consuming. It’s all in the planning.
Ingredients:
one whole piece of chuck roll of about 600 grams.
beef bones, about half a kilo.
root celery, 1 large head
4 large parsnips
4 large carrots
4 large potatoes, firm.
1 onion
whole white pepper, one tablespoon
6 bay leaves
whole wheat flour, about 2 deciliters.
fresh leaf parsley
white wine.

Day 1.
Place chuck roll whole into a large pan along with bones, cover with cold water and place pan on stove. Once the water starts boiling, reduce heat and wait until foam starts forming on the surface. carefully remove foam with a perforated ladle until the bones and meat produce no more foam.
Add half of the root celery, parsnips and carrots cut finely. halve the onion and add along with white pepper and 3 bay leaves.
Cook until the meat is tender (approx. 3-4 hours) on a low heat. remove meat from broth and cool both broth and meat.
Day 2.
Cut chuck roll, and remaining vegetables into 2 centimeter cubes.
Remove any fat floating on the surface of the cool broth.
Heat broth and strain through a cheese cloth or similar straining cloth.
Add vegetables along with remaining 3 bay leaves, season with salt and white wine as needed, let simmer on a low heat. Remove a few deciliters of broth in a smaller pan.
Mix the flour with a bit of water and salt into a thick paste, spoon pieces into the smaller pan of hot broth to make “klimp”, remove when the pieces floats to the surface. the klimp should resemble potato gnocci in consistency.
add the meat to the soup once the vegetables are done, salt to taste. Add klimp, and serve.

chuck roll and root vegetable soup.

This is one of the more traditional hearty swedish soups, ideally made  from scratch using meat and bone, no pre-bought stocks, so I’ll take you through the whole two-day recipe.

Nonono, stay with me here, it’s worth it, and not all that time consuming. It’s all in the planning.

Ingredients:

one whole piece of chuck roll of about 600 grams.

beef bones, about half a kilo.

root celery, 1 large head

4 large parsnips

4 large carrots

4 large potatoes, firm.

1 onion

whole white pepper, one tablespoon

6 bay leaves

whole wheat flour, about 2 deciliters.

fresh leaf parsley

white wine.

Day 1.

Place chuck roll whole into a large pan along with bones, cover with cold water and place pan on stove. Once the water starts boiling, reduce heat and wait until foam starts forming on the surface. carefully remove foam with a perforated ladle until the bones and meat produce no more foam.

Add half of the root celery, parsnips and carrots cut finely. halve the onion and add along with white pepper and 3 bay leaves.

Cook until the meat is tender (approx. 3-4 hours) on a low heat. remove meat from broth and cool both broth and meat.

Day 2.

Cut chuck roll, and remaining vegetables into 2 centimeter cubes.

Remove any fat floating on the surface of the cool broth.

Heat broth and strain through a cheese cloth or similar straining cloth.

Add vegetables along with remaining 3 bay leaves, season with salt and white wine as needed, let simmer on a low heat. Remove a few deciliters of broth in a smaller pan.

Mix the flour with a bit of water and salt into a thick paste, spoon pieces into the smaller pan of hot broth to make “klimp”, remove when the pieces floats to the surface. the klimp should resemble potato gnocci in consistency.

add the meat to the soup once the vegetables are done, salt to taste. Add klimp, and serve.

— 2 months ago
#soup  #maincourse  #food  #food photography  #meat recipe 
Swedish cinnamon rolls. Easily one of the most iconic staples of swedish Fika culture. A good time to eat them is all the time.
Makes approximately 40 buns.
Dough.
150 grams of butter.
5 dl milk, whole.
50 gram yeast, for sweet doughs if available.
1 dl sugar.
1/2 tablespoon salt.
2 teaspoon cardamon.
850 grams wheat flour.
Filling.
150 grams butter, room temp
1 dl sugar
2 tbspn cinnamon
eggs and sugar for decoration.

Baking.
Most recipes of this calls for heating the milk and butter to 37 degrees celsius before adding the yeast. Don’t do this. It is likely to kill off a lot of the yeast. Instead, use cold milk, like thus;
Add the yeast to a large bowl, add 2 deciliters of the cold milk and dissolve the yeast in it before adding the rest of the milk, sugar, salt and cardamon.
Add flour through a sieve to prevent lumps forming, save a bit for kneading the dough later.
Add the room temp butter in small lumps and work into the dough.
Knead by hand until right consistency, abt 10 min. This will provide a nice heating for the yeast which is much more effective than heating the milk.
Let rise, 30 mins, under cloth.
Work on surface dusted with flour, divide into 4 parts. roll into rectangles.
Spread filling on the rectangle, roll up into a tubular shape.
Cut into approximately ten pieces, set on baking trays on baking paper, let sit under cloth 40 mins to rise a second time
Set oven to 225 degrees celsius.
Brush buns with whisked egg and sprinkle with sugar.
5-10 mins in the middle of oven.
Enjoy!
Todays bonus word: Fika.
Fika means sitting down with othersand having something sweet and a cup of coffee or tea. It is the single most important word to get started in social interactions in Sweden.

Swedish cinnamon rolls. Easily one of the most iconic staples of swedish Fika culture. A good time to eat them is all the time.

Makes approximately 40 buns.

Dough.

150 grams of butter.

5 dl milk, whole.

50 gram yeast, for sweet doughs if available.

1 dl sugar.

1/2 tablespoon salt.

2 teaspoon cardamon.

850 grams wheat flour.

Filling.

150 grams butter, room temp

1 dl sugar

2 tbspn cinnamon

eggs and sugar for decoration.

Baking.

Most recipes of this calls for heating the milk and butter to 37 degrees celsius before adding the yeast. Don’t do this. It is likely to kill off a lot of the yeast. Instead, use cold milk, like thus;

Add the yeast to a large bowl, add 2 deciliters of the cold milk and dissolve the yeast in it before adding the rest of the milk, sugar, salt and cardamon.

Add flour through a sieve to prevent lumps forming, save a bit for kneading the dough later.

Add the room temp butter in small lumps and work into the dough.

Knead by hand until right consistency, abt 10 min. This will provide a nice heating for the yeast which is much more effective than heating the milk.

Let rise, 30 mins, under cloth.

Work on surface dusted with flour, divide into 4 parts. roll into rectangles.

Spread filling on the rectangle, roll up into a tubular shape.

Cut into approximately ten pieces, set on baking trays on baking paper, let sit under cloth 40 mins to rise a second time

Set oven to 225 degrees celsius.

Brush buns with whisked egg and sprinkle with sugar.

5-10 mins in the middle of oven.

Enjoy!

Todays bonus word: Fika.

Fika means sitting down with othersand having something sweet and a cup of coffee or tea. It is the single most important word to get started in social interactions in Sweden.

— 3 months ago with 11 notes
#baking  #cinnamon rolls  #baking recipe  #fika  #sweets 
best of tumblr generator →

Our BEST posts of 2013, in somewhat jumbled order.

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Looks like our bees garnered a fair bit of attention, along with our vegetarian alternatives. Thanks to all our followers and we will keep going with more recipes and sundry all through 2014!

Generated using the best of tumblr tool.

— 3 months ago with 1 note
#vegetarian  #best of 2013  #beekeeping  #urban beekeeping  #environment  #starters  #salad  #salads  #maincourse  #maincourses  #desserts  #dessert 
Our beehive up on the eight floor balcony in central stockholm is now tucked in for the winter. we’ve gotten about 20 kilos of honey this year, along with helping to provide a habitat for pollinators in an urban environment and hopefully spreading some information by way of both media and word of mouth regarding the importance of biodiversity and pollination in enviromental issues.
After some preventive measures to stop the spread of harmful things like Varroa mites, the beehive is now going to be left alone until spring. To keep warm during the cold winter months, these cold-blooded insects use an intricate system of warming up the hive using their flight muscles, producing heat by vibrating them, while other bees take turns at the outside of the cluster of bees to keep the heat generated from escaping.
This goes on all winter, and the bees fuel themselves on their food reserves (so you can’t harvest all of their honey, and often have to replace some of what you take with another type of liquid sugar that the bees take into the hive for winter storage.) Our bees have already managed one winter on the balcony without problem, so we’ll be seeing our thousands of tenants again this spring.

Our beehive up on the eight floor balcony in central stockholm is now tucked in for the winter. we’ve gotten about 20 kilos of honey this year, along with helping to provide a habitat for pollinators in an urban environment and hopefully spreading some information by way of both media and word of mouth regarding the importance of biodiversity and pollination in enviromental issues.

After some preventive measures to stop the spread of harmful things like Varroa mites, the beehive is now going to be left alone until spring. To keep warm during the cold winter months, these cold-blooded insects use an intricate system of warming up the hive using their flight muscles, producing heat by vibrating them, while other bees take turns at the outside of the cluster of bees to keep the heat generated from escaping.

This goes on all winter, and the bees fuel themselves on their food reserves (so you can’t harvest all of their honey, and often have to replace some of what you take with another type of liquid sugar that the bees take into the hive for winter storage.) Our bees have already managed one winter on the balcony without problem, so we’ll be seeing our thousands of tenants again this spring.

— 4 months ago with 1 note
#beekeeping  #bees  #environment  #urban beekeeping  #honey 
Raspberry parfait.
Basically we adapted the Baileys parfait recipe. Once you have a good base volume of egg, cream and sugar it’s basically a matter of flavouring it.
5 deciliters of cream
3 egg yolks
4 tablespoons of icing sugar (powdered sugar)
cirka 1,5 deciliter of raspberry syrup (bring equal weight of frozen raspberries and sugar to a boil, then strain through a sieve to get a pul and pit-free syrup. cool before adding to parfait.
put cream, eggs and icing sugar in a bowl and whisk until it has a thick creamy consistency. Add the raspberry syrup. stir until it has an even colour and pour into a bread pan or similar to set in the freezer. Line the pan with cling film before pouring in the parfait batter and fold the cling film over the parfait before setting in freezer. freeze overnight.
Remove from freezer about 20 minutes before seving.
Enjoy!

Raspberry parfait.

Basically we adapted the Baileys parfait recipe. Once you have a good base volume of egg, cream and sugar it’s basically a matter of flavouring it.

  • 5 deciliters of cream
  • 3 egg yolks
  • 4 tablespoons of icing sugar (powdered sugar)
  • cirka 1,5 deciliter of raspberry syrup (bring equal weight of frozen raspberries and sugar to a boil, then strain through a sieve to get a pul and pit-free syrup. cool before adding to parfait.

put cream, eggs and icing sugar in a bowl and whisk until it has a thick creamy consistency. Add the raspberry syrup. stir until it has an even colour and pour into a bread pan or similar to set in the freezer. Line the pan with cling film before pouring in the parfait batter and fold the cling film over the parfait before setting in freezer. freeze overnight.

Remove from freezer about 20 minutes before seving.

Enjoy!

— 4 months ago with 4 notes
#dessert  #parfait  #icecream  #raspberries  #dessert recipe  #desserts 
Penne with a tomato and bell pepper sauce, garlic, fresh thyme and dried crumbled calamata olives.
First up, you need to dry those olives. Remove any pits and set on an oven tray on baking paper. Set in oven on around 160 degrees celsius until the olives are dry and brittle enough to crumble. Check on them periodically as different ovens take a different amount of time for this.
You can easily do this the day before and then store the olive crumble in an airtight container on top of a bit of paper to soak up any moisture.
The sauce was made with fresh chopped tomatoes, onions, garlic, bell peppers, white wine and vegetable stock, salt and pepper. We sauted the onions, garlicand peppers in olive oil, and added the chopped fresh tomatoes, then poured on white wine to half cover the vegetables.
Let simmer down to a thick consistency and add vegetable stock during cooking when the sauce has absorbed most of the liquid. Cook until the vegetables are soft and you have a rich flavour.
Cook your pasta.
Fold sauce into pasta, add fresh herbs and then add the crumbled olives on top.
Enjoy!

Penne with a tomato and bell pepper sauce, garlic, fresh thyme and dried crumbled calamata olives.

First up, you need to dry those olives. Remove any pits and set on an oven tray on baking paper. Set in oven on around 160 degrees celsius until the olives are dry and brittle enough to crumble. Check on them periodically as different ovens take a different amount of time for this.

You can easily do this the day before and then store the olive crumble in an airtight container on top of a bit of paper to soak up any moisture.

The sauce was made with fresh chopped tomatoes, onions, garlic, bell peppers, white wine and vegetable stock, salt and pepper. We sauted the onions, garlicand peppers in olive oil, and added the chopped fresh tomatoes, then poured on white wine to half cover the vegetables.

Let simmer down to a thick consistency and add vegetable stock during cooking when the sauce has absorbed most of the liquid. Cook until the vegetables are soft and you have a rich flavour.

Cook your pasta.

Fold sauce into pasta, add fresh herbs and then add the crumbled olives on top.

Enjoy!

— 4 months ago with 2 notes
#vegetarian food  #vegetarian  #pasta  #vegetarian recipe  #maincourse  #maincourses 
Red, orange, yellow and purple carrots, red onions, cherry tomatoes and broccolistems in a sweet pickle, with fresh thyme.
Finely sliced carrots of different colours, peeled and sliced broccoli stems, small red shallots, cherry tomatoes with a mix of one part distilled vinegar, two parts sugar and 3 parts water heated up and then chilled. Let the vegetables sit in the pickling liquid for an hour or so before serving, add thyme right before serving.

Red, orange, yellow and purple carrots, red onions, cherry tomatoes and broccolistems in a sweet pickle, with fresh thyme.

Finely sliced carrots of different colours, peeled and sliced broccoli stems, small red shallots, cherry tomatoes with a mix of one part distilled vinegar, two parts sugar and 3 parts water heated up and then chilled. Let the vegetables sit in the pickling liquid for an hour or so before serving, add thyme right before serving.

— 5 months ago with 1 note
#pickles  #salad  #vegan recipe  #vegetarian  #vegetarian recipe  #salads 
Vegetarian Borsjtj.
Please have mercy on the fact that we rarely actually have fixed recepies, and that when we do, they’re way bigger than for four people. Thus, instead of pretending that we have a fixed recipe like a lot of cookbooks do (to horrible results I might add) we are going to let you know straight away that these are more like guidelines than actual rules.
Taste it while you cook it people. Add more of everything if you know your family consist of ravenous wolves (ie teenagers).
Serves 4-5 people:
3 carrots
6 big redbeets
4 potatoes, the firm kind that can take a boiling without disintegrating.
White cabbage. a slice about as big as the amount of carrots.
1 onion.
Butter.
3 garlic cloves.
Salt.
Apple cider vinegar.
Vegetable stock.
White wine.
Bay leaves.
White peppercorns.
Black peppercorns.
Pickled cucumber and smetana when serving.

How you do it:
Cut carrots, beets and potatoes into pieces that will fit nicely on a spoon.
Cut white cabbage and onions into the same sizes.
Set potatoes aside into a bowl of cold water so that they don’t colour, you’ll be adding them a bit later to the soup.
slice the garlic cloves thinly.
Heat a bit of oil in a pan with high sides. Add garlic, onions and white cabbage to the pan and salt lightly. Let simmer for a bit without letting it take colour. Add the root vegetables (except for the potatoes).
Add white wine and vegetable stock to cover the vegetables. Add the spices. Let simmer until they’re fairly soft and then add the potatoes. Taste while its cooking. let simmer until all the vegetables have a nice consistency.
Finish off with salt and vinegar to get a nice balance of sweetness from the root vegetables, salt, and acidity.
Serve with smetana and pickled cucumber.

Vegetarian Borsjtj.

Please have mercy on the fact that we rarely actually have fixed recepies, and that when we do, they’re way bigger than for four people. Thus, instead of pretending that we have a fixed recipe like a lot of cookbooks do (to horrible results I might add) we are going to let you know straight away that these are more like guidelines than actual rules.

Taste it while you cook it people. Add more of everything if you know your family consist of ravenous wolves (ie teenagers).

Serves 4-5 people:

3 carrots

6 big redbeets

4 potatoes, the firm kind that can take a boiling without disintegrating.

White cabbage. a slice about as big as the amount of carrots.

1 onion.

Butter.

3 garlic cloves.

Salt.

Apple cider vinegar.

Vegetable stock.

White wine.

Bay leaves.

White peppercorns.

Black peppercorns.

Pickled cucumber and smetana when serving.

How you do it:

Cut carrots, beets and potatoes into pieces that will fit nicely on a spoon.

Cut white cabbage and onions into the same sizes.

Set potatoes aside into a bowl of cold water so that they don’t colour, you’ll be adding them a bit later to the soup.

slice the garlic cloves thinly.

Heat a bit of oil in a pan with high sides. Add garlic, onions and white cabbage to the pan and salt lightly. Let simmer for a bit without letting it take colour. Add the root vegetables (except for the potatoes).

Add white wine and vegetable stock to cover the vegetables. Add the spices. Let simmer until they’re fairly soft and then add the potatoes. Taste while its cooking. let simmer until all the vegetables have a nice consistency.

Finish off with salt and vinegar to get a nice balance of sweetness from the root vegetables, salt, and acidity.

Serve with smetana and pickled cucumber.

— 5 months ago with 1 note
#vegetarian  #borsjtj  #soup  #food  #vegetarian recipe  #maincourses  #maincourse 
Couscous salad with roasted sesame and pumpkin seeds, almonds and vegetables.
Roast sesame seeds, thinly sliced almonds and pumpkin seeds in a dry pan until they start to colour. set aside.
Set the amount of couscous you are going to use in a heat-resistant bowl, and bring the same amount of water as you have couscous to a boil along with ground paprika powder and saffron. once boiling, add a bit of olive oil and pour over the couscous, but a lid on the bowl after stirring the water into the couscous and let sit for about 10 minutes.
Cut peeled cucumber and bell pepper into 1x1 cm cubes.
Finely chop fresh herbs (chives, parsely, basil)
Stir the couscous with either a wooden spoon or your hands to separate the grains, stir in the other ingredients, season with some more olive oil, apple cider vinegar, salt and pepper.
Serve while the couscous is still faily warm, or chill couscousseparately and then assemble the salad cold before eating. Dont let it sit too long while mixed, youll loose the crunch of the seeds and vegetables.

Couscous salad with roasted sesame and pumpkin seeds, almonds and vegetables.

Roast sesame seeds, thinly sliced almonds and pumpkin seeds in a dry pan until they start to colour. set aside.

Set the amount of couscous you are going to use in a heat-resistant bowl, and bring the same amount of water as you have couscous to a boil along with ground paprika powder and saffron. once boiling, add a bit of olive oil and pour over the couscous, but a lid on the bowl after stirring the water into the couscous and let sit for about 10 minutes.

Cut peeled cucumber and bell pepper into 1x1 cm cubes.

Finely chop fresh herbs (chives, parsely, basil)

Stir the couscous with either a wooden spoon or your hands to separate the grains, stir in the other ingredients, season with some more olive oil, apple cider vinegar, salt and pepper.

Serve while the couscous is still faily warm, or chill couscousseparately and then assemble the salad cold before eating. Dont let it sit too long while mixed, youll loose the crunch of the seeds and vegetables.

— 5 months ago with 1 note
#salad  #couscous  #vegetarian  #vegan recipe  #food 
Lemon-pickled vegetables.
A fresh pickle which will accomodate just about any vegetable with some structure to it. We used squash, fennel, bell peppers and cherry tomatoes.
Slice and layer the vegetables, along with thinly sliced lemons in a container.
mix 1 part distilled vinegar, 2 partssugar and 3 parts water, enough to cover the vegetables in the container. dissolve the sugar by heating the mix, and pour over vegetables, let cool and leave for at least 24 hours.
The vegetables will keep nicely for a while, but will loose colour and structure over time. Best consumed within a week.

Lemon-pickled vegetables.

A fresh pickle which will accomodate just about any vegetable with some structure to it. We used squash, fennel, bell peppers and cherry tomatoes.

Slice and layer the vegetables, along with thinly sliced lemons in a container.

mix 1 part distilled vinegar, 2 partssugar and 3 parts water, enough to cover the vegetables in the container. dissolve the sugar by heating the mix, and pour over vegetables, let cool and leave for at least 24 hours.

The vegetables will keep nicely for a while, but will loose colour and structure over time. Best consumed within a week.

— 6 months ago with 1 note
#salad  #vegetarian  #vegan  #vegan recipe  #food 

Overnight bread.

Feel like having fresh bread in the morning? Dont like kneading doughs?

Say hello to our easy as pie overnight dough.

Ingredients:

25 grams of yeast.

500 grams ice cold water.

1,5 tbspn corn syrup or honey.

1,5 teaspoon salt.

625 grams of wheat bread flour, sometimes referred to as hard flour or in Sweden, “special” wheat flour. This flour contains more gluten than regular wheat flour and is excellent for breadbaking and slow rising breads

(we usually put the dough in the fridge at around 3 pm, and it’s risen well at 8 in the morning the next day.)

Recipe:

  • dissolve the yeast and syrup or honey in the icecold water. Use a big container since the bread is going to rise in it overnight.
  • add flour and salt. stir with a wooden spoon or with your hands until you have an even mix. You now have a very wet dough, which you can’t knead, which is ok because you’re not going to.
  • Set aside for 30 minutes, this will start a process called autolyse which is a biochemical reaction fueled by enzymes in the wheat converting starch to sugar and reforming the proteins as gluten. This takes the place of kneading the dough, which is both timeconsuming and can oxidize the dough.
  • Wet you hands and grap the edges of the dough and stretch/fold in towards the middle. Do this 6-7 times and the dough will start to firm up just a little bit.
  • Put clingfilm or a lid on the container, and set in the fridge overnight.
  • In the morning, put plenty of flour on a kitchen surface and gently coax the dough out onto it. put a bit of flour on top of the dough as well, and take care to work it as little as possible, you are not kneading it, youre keeping all those lovely bubbles.
  • Separate the dough into either spall breads or longer strips which you can twist and bake as baugettes.
  • set on baking trays with baking paper, and set the oven to 250 degrees celsius.
  • bake for 10-15 minutes to start with, then check on the breads, individual times may vary depending on your oven and how big you make the individual breads.

Experiment with bread spices and other ways to flavour your bread.

Good luck and enjoy :)

— 6 months ago with 2 notes
#bread  #bread recipe  #baking  #bread baking  #wheat bread 

Dear followers, all 35 of you :)

We’re getting quite a ways into this blog now, which was started primarily as a tool for us to share what we do in our restaurant with the people we work for, our guests and coworkers.

We were very pleasantly surprised to find that people form all over the world, a total of 35 of you so far, actually enjoy our blog enough to follow us. We are very grateful and happy to see that people enjoy our work.

We are professional chefs, and very amateur photographers, mostly taking our pics with camera phones and color correcting them in photoshop. We have between the two of us over 30 years of work experience in professional kitchens, so we thought we’d encourage you all to engage with us if you have any questions relating to what we know better than food photography, ie actual cooking :)

Our inbox is open.

— 6 months ago with 2 notes
#food  #food photography  #food photos  #ask a chef  #restaurant 
Creamy carrot soup with garlic and red chili.
Carrots, garlic, chili, yellow bell peppers, onions, white wine, vegetable or chicken stock, whole cream, salt, pepper.
Cut carrots, bell peppers and onions into 1-2 cm pieces.
Chop garlic and chili into small pieces.
Heat a pan with high sides, add a neutral cooking oil along with the vegetables and spices. saute the vegetables slightly without colouring them.
Add white wine to cover the vegetables, cook until they are tender enough to blend with an immersion blender.
Blend until smooth and add a bit of stock until you have a good consistency and taste. finish off with a bit of cream. Salt and pepper to taste.
Serve with a few drops of olive oil.
Enjoy :)

Creamy carrot soup with garlic and red chili.

Carrots, garlic, chili, yellow bell peppers, onions, white wine, vegetable or chicken stock, whole cream, salt, pepper.

Cut carrots, bell peppers and onions into 1-2 cm pieces.

Chop garlic and chili into small pieces.

Heat a pan with high sides, add a neutral cooking oil along with the vegetables and spices. saute the vegetables slightly without colouring them.

Add white wine to cover the vegetables, cook until they are tender enough to blend with an immersion blender.

Blend until smooth and add a bit of stock until you have a good consistency and taste. finish off with a bit of cream. Salt and pepper to taste.

Serve with a few drops of olive oil.

Enjoy :)

— 6 months ago with 1 note
#soup  #vegetarian  #food  #recipe  #carrot soup  #starter  #starters