Snuggle up with Swedish Soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the soup:
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, crushed
- 400g can cannellini beans, drained
- Leaves picked from 1 rosemary sprig
- 500ml vegetable broth
- 100ml white wine
- Salt and freshly ground black pepper
- ½ lemon
- 30g Västerbottensost, grated
For the cheese toasts:
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, crushed
- 400g can cannellini beans, drained
- Leaves picked from 1 rosemary sprig
- 500ml vegetable broth
- 100ml white wine
- Salt and freshly ground black pepper
- ½ lemon
- 30g Västerbottensost, grated
- 8 thin slices of sourdough bread
- 4 tbsp soured cream
- 120g Västerbottensost, grated
- 30g butter
Method
step 1
1.Heat the oil in a pan and add the onion. Turn the heat down low and cook for 5-10 minutes until starting to soften. Stir in the garlic, cannellini beans and rosemary leaves and continue to cook for a couple of minutes.step 2
2.Pour in the stock and wine and bring to the boil. Season well then cover with a lid and simmer for 15-20 minutes. Allow the soup to cool a little and then use a stick blender to whiz until smooth. Season to taste again, adding a squeeze of lemon juice to balance the flavour. Keep warm.step 3
3.Put half the sliced bread on a board and spread over the soured cream evenly. Top with the cheese and put the other half of the bread on top. Slice each piece into thick fingers.step 4
4.Put the butter into a frying pan and allow to melt over a low to medium heat. Fry the fingers, in batches, in the pan until golden on each side. Ladle the soup among four bowls, top with the grated cheese and a little black pepper and serve with the toasts.
