Ingredients with Measurements:
- 1 Smalahove (sheep's head)
- 2 onions, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the sheep's head under cold water and remove any hair or debris.
2. In a large pot, add the sheep's head, onions, carrots, celery, bay leaves, thyme, rosemary, and water.
3. Bring the mixture to a boil and then reduce the heat to low. Cover the pot and let it simmer for 4-5 hours, or until the meat is tender and falls off the bone.
4. Remove the sheep's head from the pot and let it cool. Once it's cool enough to handle, remove the meat from the bones and discard the bones and skin.
5. Using a blender or immersion blender, puree the soup until it's smooth.
6. Return the meat to the pot and season the soup with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 4-5 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Substitutions for ingredients:
- Lamb's head can be used instead of sheep's head
- Fresh herbs can be used instead of dried herbs
Variations:
- Add potatoes or turnips to the soup for a heartier meal
- Add cream or milk to the soup for a creamier texture
Tips and tricks:
- Be sure to remove all hair and debris from the sheep's head before cooking
- Use a blender or immersion blender to puree the soup for a smoother texture
- Season the soup with salt and pepper to taste
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh herbs on top.
Garnishes:
- Fresh herbs
- Croutons
- Grated cheese
Pairings:
- Crusty bread
- Red wine
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, let it simmer for a longer period of time to reduce.
Food safety advice:
- Be sure to cook the sheep's head thoroughly to avoid any foodborne illnesses.
Food history:
Smalahove Soup is a traditional Norwegian dish that originated in the western part of the country. It's typically served during the Christmas season and is considered a delicacy.
Flavor profiles:
Smalahove Soup has a rich and savory flavor with hints of herbs and vegetables.
Serving suggestions:
Serve the soup as a main course with a side of roasted vegetables or salad.
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Region: Norwegian