📝 About This Recipe
Skördesoppa is a quintessential Scandinavian celebration of the late-summer and early-autumn harvest, bringing together the earthiness of root vegetables and the sweetness of fresh leeks. This vibrant, golden-hued soup is enriched with cream and a touch of sharp mustard, reflecting the cozy Swedish concept of 'mys' as the days grow shorter. It is a soul-warming dish that honors the simplicity of Nordic ingredients while delivering a sophisticated, velvety texture that feels like a warm embrace.
🥗 Ingredients
The Vegetable Base
- 2 tablespoons Butter (unsalted, for sautéing)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 1 medium Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 3 medium Carrots (peeled and diced into 1/2 inch cubes)
- 2 medium Parsnip (peeled and diced into 1/2 inch cubes)
- 200 grams Celeriac (Celery Root) (peeled and diced into 1/2 inch cubes)
- 3 medium Potatoes (starchy variety like Russet or King Edward, peeled and cubed)
The Broth and Seasoning
- 1.2 liters Vegetable Stock (high quality or homemade)
- 1 teaspoon Dried Thyme
- 1 piece Bay Leaf (dried)
- 200 ml Heavy Cream (vispgrädde)
- 1 tablespoon Dijon Mustard (for a subtle tang)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon White Pepper (freshly ground)
For Garnish
- 1/4 cup Fresh Dill (finely chopped)
- 2 tablespoons Fresh Chives (snipped)
- 1 tablespoon Cold-Pressed Rapeseed Oil (for drizzling)
👨🍳 Instructions
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1
Begin by preparing all your root vegetables. Peel and dice the carrots, parsnips, celeriac, and potatoes into uniform 1/2-inch cubes to ensure even cooking.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to foam.
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3
Add the sliced leeks and diced onion to the pot. Sauté for 5-7 minutes until softened and translucent, but do not let them brown.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant.
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5
Add the diced carrots, parsnips, celeriac, and potatoes to the pot. Stir well to coat the vegetables in the butter and aromatics.
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6
Pour in the vegetable stock, ensuring the vegetables are fully submerged. Add the dried thyme and the bay leaf.
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7
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 20-25 minutes, or until all the root vegetables are fork-tender.
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8
Once the vegetables are soft, remove the bay leaf and discard it.
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9
For a thicker, more 'velvety' texture, use an immersion blender to pulse the soup 3-4 times. You want to blend some of the potatoes to thicken the base while keeping most of the vegetable chunks intact.
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10
Stir in the heavy cream and the Dijon mustard. Whisk gently to incorporate.
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11
Let the soup simmer uncovered for another 5 minutes to allow the flavors to meld and the soup to thicken slightly.
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12
Season with sea salt and white pepper. Taste and adjust the seasoning as needed—root vegetables love salt!
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13
Ladle the hot soup into deep bowls. Garnish generously with fresh dill and chives, and finish with a tiny drizzle of golden rapeseed oil.
💡 Chef's Tips
For the most authentic flavor, use a mix of seasonal root vegetables; rutabaga (swede) is a fantastic addition if available. Don't skip the white pepper; it provides a specific floral heat that is characteristic of Swedish savory cooking. If you prefer a completely smooth soup, blend the entire mixture before adding the cream for a luxurious potage style. Make this a day in advance if possible; like most stews, the flavors of Skördesoppa deepen and improve after a night in the fridge. To make it vegan, substitute the butter with oil and the heavy cream with a high-fat oat-based cooking cream.
🍽️ Serving Suggestions
Serve with a side of 'Knäckebröd' (Swedish crispbread) topped with salted butter and a slice of Västerbottensost cheese. Pair with a chilled glass of dry apple cider to complement the sweetness of the root vegetables. A dollop of sour cream or crème fraîche on top adds a lovely bright acidity to the rich broth. Follow the meal with a simple dessert of warm cloudberries or seasonal berries for a true Nordic experience.