Fljótlega eftir að við fjölskyldan fluttum á Njálsgötuna tókum við upp á því að hafa opið hús á menningarnótt og bjóða vinum okkar upp á menningarsúpu. Cultural Soup soup how it is now? Það er bara einhver uppáhalds súpa sem maður bíður upp á við menningarleg tækifæri. We prepare, lay the family all in one. Soup prepared in giant pots, baked piles of bread and prepared pesto and hummus, the amount that was made just went by our sense each time. It was as it swept the magic of this day with us. No matter how many visitors came, was always moves at a good strong soup, plenty of bread, dishes and glasses. And always was room for all visitors.
Þegar boðið var í menningarsúpuna buðu fjölskyldumeðlimir vinum sínum og vinum vina sinna. Því ekki má aðskilja fólk á þessum skemmtilega degi. Culture soups we thought five years, would definitely do it longer if húsfrúin had not gone to rattle 10 km. race morning Culture Night. All we found this incredibly entertaining spectacle, we met friends of friends and friends of friends of our children. All had the great pleasure of the day the man of the house and the oldest was this really be the most amazing day of the year.
Someone might recognize this soup, but then maybe the salmon and shrimp soup. Apart from having reached a stall in our family to be the cultural soup, fannst mér hún ætti líka heima á síðum Vikunnar þegar leitað var til mín sem matgæðings.
Fish soup
Char and shrimp soup
Originally this was supposed to be salmon and shrimp soup. When I went to the store and wanted to buy salmon turned out that he was nowhere near me. Now was a good plan. I had to cancel soup? In, that I would not, where everything else was ready. Ætlaði bara að nota annan fisk. Rak ég þá ekki augun í þessa fínu bleikju og ákvað á staðnum að nota hana í stað laxsins. I sooo do not regret.
Sometimes I also use scallops, lobster, cod or just the fish that I can think of soup.
I tried to roðhreinsa charr she tættist just for me and I had the skins on.
Content:
- 800 gr. trout and shrimp
- 1 PCS. onion.
- 3 PCS. garlic cloves.
- 3 tsk. curry.
- 1 msk. olive oil.
- 3 msk. creole kryddblanda.
- From pottagöldrum.
- 1 PCS. mango.
- 1 can canned chopped tomatoes.
- I use organic.
- ½ l. fiskisoð.
- Water + 2 fiskiteningar.
- 2 cans coconut milk.
- I use organic.
On top of the soup:
- Fresh cilantro or parsley and roasted kókosflögur.
Method:
Mango and onion cut rather small.
Simmer the onion in the oil and curry
- Cut the onion, garlic and mangóið rather small.
- Setjið olíuna og karrýið í pott og hitið saman við lágan hita í eina til tvær mínútur.
-
- Karrýið only going to brown.
- Add the onion are together with, simmer until the onion becomes transparent.
- Does ca. five minutes.
- Place the fish cooked in a pot.
- Add all except fish and what to put on top of the soup with.
- Stir occasionally while boiling is coming up.
- Turn the pot.
- Salt and pepper to taste.
- Add the fish with.
- First charr, let stand ca 3 minutes.
- The shrimp is added as soon as the soup is served.
- Serve with toasted coconut flakes, cilantro or parsley.
Each one distributes kókosflögunum and fresh spices over his soup.
Usually bake ég bread or buns I should be out of the soup, but is it that I buy something beautiful and good leaven bread.
Enjoy.
