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Snuggle up with Swedish Soup
Serves 4
Easy
Prep:
Cook:
Keep the chill of those long winter nights at bay with this warming recipe for Swedish soup and cheesy dipping sticks. The light, nutty flavour of cannellini beans along with aromatic rosemary is the perfect partner for those moreish cheese toasts, made with sourdough bread and Västerbottensost
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.
