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Nordic Tomato Soup

With Rye is Redilicious


Madam Mangor was a Danish cook who, in 1837, wrote the country’s first classic bestseller cookbook, changing the way the well-off middle classes cooked. Her testimony is still important today, as not only does it give us an insight into what was eaten in the 1800s, but the recipes are still used, even if they have inevitably changed over the years. The book includes a recipe for tomato soup which is smooth and sieved, and which Madam Mangor recommends serving with meat- or fish-balls. Here is my own take on tomato soup, which is quite different to Mangor's.

200g/ 3/4 cup rye grains
1 onion, diced
3 garlic cloves, finely chopped
200g/2 cups celeriac, peeled and diced
1 carrot, peeled and diced
1 celery stalk, thinly sliced
2 tbsp olive oil
3 x 400g cans/3 cups chopped tomatoes
2 tbsp tomato puree (paste)
200ml/1 cup white wine
2 bay leaves
2 liters/8 ½ cups vegetable stock
Sea salt and freshly ground black pepper

To serve
1 small bunch of parsley, chopped

Rinse the grains in cold water and drain, then place in a saucepan and add cold water to cover the grains. Cover, bring to the boil, then let it simmer for 20 minutes. Drain and set aside.

In a large saucepan, sauté the onion, garlic, celeriac, carrot and celery in the olive oil for a few minutes, then add the tomatoes, tomato purée (paste), wine, bay leaves and stock, and bring to the boil. Let it simmer, covered, for 10 minutes then add the drained rye grains and season to taste with salt and pepper. Serve right away, sprinkled with parsley.

Scandinavian Comfort Food: Embracing the Art of Hygge (Quadrille £25) Photography: Columbus Leth