Ingredients with Measurements:
- 1 lb Fenalår (cured lamb leg)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 leek, chopped
- 1 bay leaf
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Start by removing the skin from the Fenalår and cutting it into small pieces.
2. In a large pot, sauté the onion and garlic until they become translucent.
3. Add the carrots, celery, leek, and bay leaf to the pot and cook for 5 minutes.
4. Add the Fenalår to the pot and cook for another 5 minutes.
5. Pour in the chicken or vegetable broth and bring the mixture to a boil.
6. Reduce the heat and let the soup simmer for 30 minutes.
7. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
8. Add the heavy cream and stir until well combined.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 15g
Protein: 15g
Substitutions for ingredients:
- Fenalår can be substituted with any cured meat such as prosciutto or bacon.
- Chicken or vegetable broth can be substituted with beef broth or water.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Add a splash of white wine to the pot before adding the broth for extra flavor.
- Top the soup with croutons or shredded cheese.
Tips and tricks:
- Use a sharp knife to remove the skin from the Fenalår.
- Make sure to puree the soup until it is completely smooth for the best texture.
- Adjust the amount of heavy cream to your liking for a creamier or lighter soup.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over low heat until it is heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the Fenalår thoroughly before adding it to the soup.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Fenalår is a traditional Norwegian dish made from cured lamb leg. It has been a staple in Norwegian cuisine for centuries.
Flavor profiles:
The soup has a rich and savory flavor with a hint of sweetness from the carrots and leek.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
Related Categories
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Region: Norwegian
Taste: Savory, Herbal, Rich, Comforting