Lemon and Yogurt Soup with Lentils, Brown Rice and Herbs

Hej from Denmark! We are staying on a farm in the very small town of Hellevad, Southern Denmark. The farm Hellevad Vandmolle is a self sustainable organic farm where produce and animals take the leading roll in the very busy farm. They even grow their own grain, dry and mill it.  This is where child dreams of living on a farm are made. Frog hunting in the river, pony and tractor rides, morning feeding of the animals and walking the sheep, yes on a lead – it’s really cool. img_3604

I had the privilege of accompany the volunteers out on the feed where we plucked the most beautiful vegetables from the earth. Rows and rows of courgette, potatoes, salad, chard, beetroot and fresh herbs were all waiting to be harvested. We feasted on these every night on long communal tables lovingly prepared by Elsebeth. A great start to our Nordic food travels.

img_3521The Danes are serious about diary and you are not far on any given day from a herd of Friesian Cows. Arla Skyr is the new protein food hype, not that I am in any sense intrigued by yet another ‘food’ we should all be eating, but I thought I would give it a go seeing that it is so readily available her. Arla Skyr (pronounced ‘skeer’) is an Icelandinc-style cultured dairy product. Having the consistency of thick greek yogurt, it has over 12% protein, very little sugar and very little percentage fat. I tastes quite earthy and very savoury, perfect matches with the equally earthy notes of lentils and brown rice.

This soup is great with an added protein hit of shredded chicken or smoked trout.
Serves 4 (smallish bowls)

  • 50g brown rice
  • 30g small puy lentils
  • 750ml chicken stock
  • 1 small onion finely chopped
  • 1 garlic clove – minced
  • 250g  Arla Skyr or thick natural greek yogurt
  • 1 egg lightly beaten
  • 10g plain flour mixed with 1tbspn cold water to form a paste
  • 40g butter
  • juice of 1 lemon  (you might not need all)

Garnish

  • mint leaves
  • chive flowers
  • zest of 1 lemon
  • spring onions
  • olive oil drizzles (actually lemon oil might be nice too)

Method

  1. In a small saucepan cook the rice in some simmering water for 5 minutes then add the lentils and cook until both the rice and lentils are tender. Drain and set aside
  2. Heat a little bit of oil in a large saucepan and add onions, sweat till soft then add the garlic and continue stirring for about 2 minutes. Add the stock (hot) and bring to a gentle simmer.
  3. Whisk the yogurt and egg in a bowl until smooth and add the flour mixture and a little hot stock to the mixture and stir. Pour the yogurt mixture into the gentle simmering stock, reduce the heat, making sure it never boils or the soup will curdle.
  4. Season to taste with some white pepper, salt and lemon juice according to taste.
  5. To serve divide lentil and rice mixture into bowls, top with the soup and top with the toppings of a mixture of white and green spring onions, fresh herbs and a drizzle of oil.

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