Tuesday Soup (Tisdagssoppa)
Swedish Tuesday Soup, was traditionally eaten on Tuesdays throughout Lent. It is made with a hearty mixture of root vegetables and barley delicious enough to eat any day of the week! Use any combination of root vegetables, these are just a suggestion.
Serves: 6Hands-on: 45 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 1 Tbsp. butter
- 1 Tbsp. canola oil
- 1⁄2 celeriac (celery root), peeled and cut into 1-inch dice
- 2 large potatoes, peeled and cut into 1-inch dice
- 2 carrots, peeled and cut into 1-inch dice
- 1 turnip, peeled and cut into 1-inch dice
- 1 rutabaga, peeled and cut into 1-inch dice
- 1⁄4 cup white wine
- 3 cups vegetable broth
- 2 cups water
- 1 cup light cream
- 1⁄4 cup quick-cooking barley
- 3⁄4 salt
- 1⁄2 tsp. ground black pepper
- 1 cup grated Emmentaler or Swedish grevé cheese
- 2 Tbsp. fresh parsley leaves
- In a large saucepan over medium heat, heat butter and oil. Add celeriac, potatoes, carrots, turnip, and rutabaga and cook 10 minutes, until they begin to soften. Increase heat to medium-high and add wine. Simmer 2 minutes, stirring often, or until the liquid has reduced. Add the vegetable broth, water, cream, and barley; bring to a boil. Reduce heat to a simmer and cook, uncovered, until the vegetables and barley are tender, about 20 minutes.
- Using an immersion or countertop blender, purée soup. Simmer 10 more minutes, until warmed through. Stir in the grated cheese and season with salt and pepper.
- Garnish with parsley leaves.