Rich soup to warm you in the chilly autumn weather

Kaffeterian in Broby opened in September 2019. Right from the start soup was on the menu.

– Now I have soup every day, it’s a good alternative for lunch. Soup is often underrated, but when you get round to eating it, it’s very tasty, and it’s easy to make in large amounts, says Anna Ekströmer.

She brought the recipe with her from Caféva, which has been run by Eva Nylén in Haga in Gothenburg for the past 35 years.

– She’s famous for her soups. I worked there for several years while I was studying Art History.

Anna Ekströmer gets her vegetables from Bondens skafferi (the Farmers’ Market). Most of what she uses is eco-labelled and/or locally produced, and primarily seasonal.

So now in the autumn there are lots of vegetables and root vegetables.

Many people who come back again think the soups are so good, they are really appreciated. All the soups are vegetarian, with a new soup on the menu every week.

– When I serve the autumn soup I top it with grated apple and fresh thyme. Crisp-fried bacon is also good with it.

– I don’t follow a recipe exactly. It’s best to taste and add more liquid if necessary.

4 servings

1 celeriac, about 1 kg

2 apples

1 onion

1.5 tbsp dried thyme

5 dl pack ready-for use haricot beans

1 tsp sambal oelek

1 vegetable stock cube

2 dl standard milk

1 dl double cream

Saslt, pepper

Method:

1. Peel celeriac, core apples.

2. Chop celeriac, apples and onion roughly.

3. Fry gently in a little vegetable oil in a pot. Add sambal oelek and thyme.

4. Pour over enough water to cover vegetables (about 5 dl) Add stock cube.

5. Boil until root vegetables are soft. Rinse beans.

6. Add beans. Mix with a hand-mixer or in a mixer.

7. Add milk and cream and mix again. Add salt and pepper to taste.

Serve with a topping of grated apple and fresh thyme. Sprinkle with freshly-ground black pepper if desired, or some chili flakes.

Newly-baked bread is an excellent accompaniment.