Potato soup potetsuppe

In these LCHF times, I thought I would offer this brilliant HCHF alternative. Simple to make and great for cold days:

You will need:

1,5 to 2 kgs mealy potatoes such as russet or Idaho, or the Norwegian pimpernel or mandel.

Two bundles of spring onions

One head of celery

One carton (3 dl) of heavy cream

3 dl milk or to taste

Butter for frying

Salt and pepper 

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Peel and dice the potatoes. Boil in salted water until they are tender.

Chop the celery and spring onions according to your preference.  Fry in a skillet with butter, salt and pepper, until they are tender.

Drain the water and mash the potatoes. Add the fried celery and spring onions.

Add the cream and milk until you have the desired thickness.


Extra salt and pepper to taste.  

(Added crispy bacon bits make a delicious variation…) 

"Surely the apple is the noblest of fruits" - Henry David Thoreau

Muligens verdens beste eplepai:

Possibly the best apple pie in the world:

Crust

2 cups flour

1 teaspoon salt

1 cup butter or for you Norwegians: melange

One egg and water that totals just shy of ½ cup

Caramel mixture

½  cup butter (melange)

3 tablespoons flour

¼ cup water

½ cup white sugar

½ cup packed brown sugar

6-8 apples ( depending on the size and your preference.)

I used 6 today and saved the other two)

1-2 teaspoons of cinnamon

Combine flour and salt in a bowl. “Cut” in the butter in the flour. Add the egg and water mixture. Make sure to not add too much at first. The dough should not be sticky. Let it rest in the refrigerator for half an hour.

Preheat your oven to about 200 to 220 degrees C depending on your oven.  

Melt the butter in a saucepan and combine with the flour. Add the two types of sugar, cinnamon and water and simmer until the sugar has melted.  

Cut the dough in half and roll out the bottom half of the crust. Put it in your pie dish and fill with apple slices.  

Make the lattice crust, and fill with the caramel mixture. Not as messy as if you do it the other way around :)… 

Bake the pie for 15 minutes at 220 degrees C. Reduce the temperature to about 175 degrees C and bake for another 30 to 45 minutes. The pie is done when the apples are soft.  

I forgot to take a photo of the finished pie, but it looked like a million dollars, and tasted even better :)