European
Sweden - Vegetarian
Linssoppa (Swedish Lentil Soup)
Chef's Menu Description
Hearty Swedish red lentil soup simmered with garden leeks, carrots, celeriac, and warm allspice, served with a swirl of sour cream (gräddfil) and fresh dill.
Ingredients
- • 250g dried red lentils, thoroughly rinsed
- • 1 leek, washed and sliced
- • 2 medium carrots, diced
- • 150g celeriac, diced into small cubes
- • 2 garlic cloves, minced
- • 1L rich vegetable broth
- • 1/2 tsp ground allspice
- • 1 dried bay leaf
- • 2 tbsp butter or rapeseed oil
- • Swedish gräddfil (sour cream) and dill for serving
Preparation Steps
1
Phase 1
Melt butter in a soup pot over medium heat. Sauté sliced leek, carrots, celeriac, and garlic for 6-8 minutes until tender and fragrant.
2
Phase 2
Stir in rinsed red lentils, allspice, bay leaf, and pour in vegetable broth. Bring to a rolling boil.
3
Phase 3
Reduce heat, partially cover, and simmer gently for 20-25 minutes until lentils are meltingly soft and soup is thick and velvety.
4
Phase 4
Remove bay leaf, season with salt and white pepper. Ladle into bowls and garnish with a dollop of gräddfil and fresh dill fronds.