Autumn, my absolute favorite time of year. I won’t deny it, I am into change, and is there any greater feeling of momentum than a chill breeze, high azure skies and fading gold, red delicious and blazing oranges of the great trees lining Brussels’ parks. Some days bright, set for leaf kicking and gaufre munching. Some days (ok, many days) grey and ripe for cafe haunting, hearty soup making and thick sweater wearing.
As with all seasons, the evolution of ripeness leads to reintroduction to old friends. What is fall to me? Butternut and acorn squash, persimmon, spice cake, pears. Apples!! Old friends and delicious.
Last week I had the pleasure of a grey day stroll to an exciting new treasure, a REAL crafts store here in Brussels. On my way to Place Jourdan, I took a different path just to see the sights and imagine my surprise and glee to come across a yarn havin’, scrapbooking, paint, wood and glass wonderland. Here it is! http://becreativebyschleiper.com/ Perfect browse of an afternoon.
Adventure continued to our destination where frites managed to work their way into the picture. Finally home through Parc Cinquantenaire where an irresistible photo opportunity presented.
Finally home and Icelandic Fish Soup for a dinner.
Warm Things
ICELANDIC FISHÂ SOUP
Recipe and photo by Mimi Thorisson @Â http://wp.me/1Aip5
Ingredients:Â (serve 6-8)
3-4 tbsp butter 2 small onion – finely sliced 1/2 leek – finely sliced 3 tomatoes – chopped into very small pieces 2 small stalks celery, finely sliced 1.5 liters chicken or vegetable stock/ 6 cups 200 ml cream/ 4/5 cups (you can add less if you wish, or none) 100 ml/ 1/2 cup sherry or port or Noilly Prat 3 tbsp tomato concentrate 1/2 tsp saffron powder (optional) 3-4 tbsp wine vinegar 160 ml/ 3/4 cup dry white wine 400 g/ 4 cups small shrimps (without shells) 500 g/ 5 cups mixed nordic fish – salmon, haddock, plaice, halibut – cubed Salt and pepper to taste
Melt butter in a large pot, add all the vegetables (except the tomatoes) and cook for 10 minutes until tender. Add sherry/noilly prat/port and white wine and reduce for 4 minutes. Add the stock, tomato concentrate, saffron and vinegar. Boil for 15-20 minutes. Add the fish, shrimps and chopped tomatoes, bring to a soft boil and simmer for 5 minutes. Add cream and stir. It is important not to make the soup boil again (as the cream might ‘break’/curdle).
Serve with some warm bread and butter on the side.
