Hvannarsúpa

Angelica soup

The leaves of angelica root (“hvannarblöd”) are used for this dish.

Angelica is actually said to be very healthy, and depending on the preparation and purpose, you can use everything from this plant - the flowers, the leaves, the stems, the roots and the seeds - either fresh, dried, ground...). However, angelica dishes are not suitable for pregnant women, as angelica can cause bleeding in certain quantities!


Ingredients for 4 persons

1 chopped onion
2 raw potatoes
2 handfuls of coarsely chopped angelica leaves
1 liter vegetable broth
100 ml whipping cream
oil for frying
1 pinch of coarse sea salt
1 pinch of freshly ground black pepper


Preparation

Heat the oil in a large pot.

Chop the onion, cut the potatoes into large pieces and fry both in hot oil for a few minutes.

Chop the fresh, washed angelica leaves into coarse pieces and add them too.

Then add the vegetable stock and bring everything to the boil and let it cook for about 10 minutes with the lid closed.

Turn down the heat and puree everything thoroughly with the blender.

Then add the cream and season with salt and pepper.

Garnish with a dollop of cream and chopped angelica leaves and serve immediately.

(My children were actually really enthusiastic about this soup, even our “Soup Kasper”. I am thrilled - as long as my angelica continues to grow so magnificently on the doorstep, we will definitely have this soup more often!)

[Translated from here.]