Nordic tomato soup with rye

Nordic tomato soup with rye

By
From
Scandinavian Comfort Food
Serves
4-6
Photographer
Columbus Leth

Madam Mangor was a Danish cook who, in 1837, wrote the country’s first classic bestseller cookbook, changing the way the well-off middle classes cooked. Her testimony is still important today, as not only does it give us an insight into what was eaten in the 1800s, but the recipes are still used, even if they have inevitably changed over the years. The book includes a recipe for tomato soup which is smooth and sieved, and which Madam Mangor recommends serving with meat- or fish balls. Here is my tomato soup, which is quite different.

Ingredients

Quantity Ingredient
200g rye grains
1 onion, diced
3 garlic cloves, finely chopped
200g celeriac, peeled and diced
1 carrot, peeled and diced
1 celery stalk, thinly sliced
2 tablespoons olive oil
3 x 400g chopped tomatoes
2 tablespoons tomato puree
200ml white wine
2 bay leaves
2 litres vegetable stock
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
1 small bunch parsley, chopped

Method

  1. Rinse the grains in cold water and drain, then place in a saucepan and add cold water to cover the grains. Cover, bring to the boil, then let it simmer for 20 minutes. Drain and set aside.
  2. In a large saucepan, sauté the onion, garlic, celeriac, carrot and celery in the olive oil for a few minutes, then add the tomatoes, tomato purée (paste), wine, bay leaves and stock, and bring to the boil. Let it simmer, covered, for 10 minutes then add the drained rye grains and season to taste with salt and pepper. Serve right away, sprinkled with parsley.
Tags:
Scandinavian
Danish
Swedish
comfort food
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