By Lucette Moramarco
Associate Editor 

Soups and Sweaters keep Daughters of Norway warm

 

Last updated 2/15/2019 at 11:08am



The sisters of Daughters of Norway Hulda Garborg Lodge #49 have had a "Soups & Sweaters" luncheon at their January or February meeting every year since 2010. Norway has long cold winters so the theme fits with the group's mission to learn and share the Scandinavian culture.

However, there have been several years when the temperature was too warm to wear Scandinavian sweaters. This year, though, the weather cooperated with a rainy morning and a cool 58° high for Feb. 9.

Lodge sisters signed up ahead of time for soups, salads, bread and butter, cheese and crackers and desserts. Scandinavians love butter, cheese, whipped cream and, most especially, desserts. It is not unusual to have more desserts than entrees for lunch after their monthly meetings.

The soups this year included split pea, cream of broccoli, cream of mushroom, cod fish and potato leek. Salads included Waldorf, kale, broccoli, sweet potato and bacon potato salads. Desserts included a triple chocolate cake, red velvet cake, heart-shaped peanut butter cookies topped with chocolate kisses, Swedish almond cake (my favorite) and apple pie.


The split pea soup, made by the sister’s husband, has only four ingredients, she said: dried green and yellow peas, onion, a ham hock and chicken stock. It was very flavorful. The cream of mushroom soup had lots of veggies blended in with the mushrooms, vegetable stock and cream. I like mushrooms but being lactose intolerant can not eat any soups with cream in them, including the cream of broccoli soup which happens to be a keto diet recipe, according to Louise Cobb who made it. So, even vegetarians and dieters could enjoy some soup, while wearing their warm Scandinavian sweaters.

Cream of Broccoli Soup

from Louise Cobb

4 cloves of garlic minced

4 cups chopped Broccoli florets, fresh or frozen

3.5 cups broth, either chicken or vegetable

1 cup heavy cream

3 cups shredded cheese, pre-shredded in the bag is best because it doesn't clump.

Sauté the minced garlic in a tablespoon of olive oil or butter. Add the broccoli and broth and bring to a boil. Simmer until the broccoli is soft, about 20 minutes. Add the cream and stir until soup comes back to a simmer. Simmer 5 minutes stirring so cream doesn't burn.


Shut the heat off before adding cheese. You don't want it too hot or the cheese will clump. Sprinkle cheese over soup about a cup at a time and stir until melted in.

You can reheat the soup but stir so it doesn't burn.

Cod Fish Soup Recipe

From Diane Teeter

12 ounces of cod cut in small chunks

6 cups of water

2 leeks, thinly sliced.

2 large carrots, thinly sliced

1/4 onion, diced

2 tablespoons olive oil

1 clove garlic, minced

1 bay leaf

2 tablespoons parsley

2 tablespoon lemon juice

salt and pepper to taste

Start by boiling the water, cutting up the ingredients while waiting for the water to boil

Put carrots in pot, boil 10 minutes, then simmer

Sauté onions in olive oil in a small pan 7 minutes, then add to pot

Chop fish and mince garlic, add both to soup

Add parsley, bay leaf and lemon juice

Simmer additional 7 minutes until the fish is done

 

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