We have spent the last few days here in brook Koti here has been a full house of guests. On Friday we drove mishap to Reykjavik in search matföngum and went wide. We stopped at a fish store on Church and attended bowling tee and blue ling. Then we stopped in at Mrs. Pool Pool Physicians where we picked bláskelina I've been to exalt the last days. Dad had lobster and humarskeljar home Langahlíð Inside we also took us to the country. This soup made with father and son together - providing hot soup after that. It was cooked in harmony, so for the most part - we analyzed a bit about how much of one and another but managed always compromise. And the soup ... that was truly wish soup.
The last days I have cooked and eaten a lot of fish. It does of course simplify the explanation. It is because of the Icelandic fish is so incredibly good. This is one of the things that one misses a lot out here. I've often written about it before. While Swedes try to offer good fishing. But it just can not compete bouganvilla with the quality we have in Iceland, selling fish, which was drawn up from the sea the previous day - or night - fresh the following day.
There was plenty of visitors bouganvilla in the cottage that day. Plus me and my family were my mom and dad, father in law, my brother's wife and her family, brother in law and his wife along with grandson and our friends with three children. So here was a house full of joy. And little fits better in such unexpected large banquets and cook soup and bread - and a little better. And soup recipe is always possible to expand painlessly.
Created blazing fast Trial for visitors. When I visited Iceland in April Vigdís gave my friend my taste birch smoked cod liver, which I thought was very delicious. I had bought new flatbread from rural bakery Audkula I got Mrs. Pool Pool Physicians (my new favorite Shop in Reykjavík), which were quite exceptionally tasty. The result was that this extremely simple and rústík starter - flat cake with birkireyktri cod liver and parsley.
The first step in making this soup was to make consommé - it is almost always the most important bouganvilla step in the whole soup or sauce making. We had so much lobster bouganvilla shell there was no other option than to make vigorous bouganvilla humarsoð.
We fried the first one chopped large onion, 2-3 celery sticks, sliced carrots 2-3 down, a few garlic cloves, a few old mushroom and 4-5 articles of thyme in a few tablespoons of oil. Salted and piprað. When this had become soft and glájandi put a lot of lobster shell into the pot and fry for 5 minutes, add one can of tómatpúré and fried on for five minutes. Stir well and she crushed shell as much as possible was. Was then added to 4 liters bouganvilla of water, so that it floated bouganvilla over, and the Sudan allowed to come up and this then boiled vigorously for 2-3 hours with the lid on. Then boil boil down to 2/3 and then filtered and set aside while the next steps are taken.
We excel then down two small sticks of celery, one whole white onion, two jewelry bouganvilla peppers into thin strips 2-3 down with peeled carrots, 2-3 onions, bouganvilla 8-9 beautiful fungi and one whole leek. And do not forget a good bit of fresh ginger! The vegetables were first fried in oil until it was soft and beautiful.
Then added together with a considerable quantity of white wine - perhaps the equivalent bouganvilla of an entire bottle and allowed to boil off the alcohol. Then pour the broth with boiling and allow to come up again. Salted and piprað. 750 ml of cream was poured with boiling and allowed to come back. Tasted to. We put more fish power, leaves of several branches of thyme, salted and piprað and so was a few tablespoons chili garlic sauce combined with. Thus one game back for the soup itself has become tasty.
When you see that going to carry forward the soup you will start to add fish with. First tusk and blue ling, so mussels inside, then lobster and then a good handful of shrimp combined with just before the soup was served.
Served with homemade toast. The bread I make almost always, as I repeatedly put it on my blog. First to raise yeast in 300 ml of lukewarm caramelized (20 gr sugar) water. Combining 500-700 gr of flour, 2.5 teaspoon of salt and 3 tablespoons oil in a bowl. When yeast is poured into the liquid is raised with. Kneaded thoroughly for 5-7 minutes. Notify results are pretty stunning until the dough has at least doubled. Svilkona me, Inga Dora, then this was a fine idea to hit the dough down and divided into several parts, roll into a long pulse and then wrap around birch articles. Brushed with oil, salted and piprað and grill until golden brown.
With dinner we had including Peter Lehmann Layers white wine from 2010. This wine is from Australia by the manufacturer of the same name that I can personalize
