📝 About This Recipe
Ängamat, which literally translates to 'Meadow Food,' is a quintessential Swedish summer classic that celebrates the first harvest of the season. This delicate, creamy soup features a vibrant medley of tender baby vegetables bathed in a silky, butter-enriched broth infused with fresh chives and dill. It is a nostalgic dish that perfectly captures the lightness and freshness of a Midsummer's afternoon in Scandinavia.
🥗 Ingredients
The Garden Harvest
- 300 grams New potatoes (scrubbed and halved if large)
- 2-3 pieces Carrots (young/slender, sliced into rounds)
- 1/2 head Cauliflower (broken into very small florets)
- 100 grams Sugar snap peas (trimmed and halved diagonally)
- 1/2 cup Fresh green peas (shelled)
- 1 bunch Asparagus (woody ends removed, cut into 1-inch pieces)
- 2 handfuls Spinach (fresh baby leaves)
The Velvety Base
- 1 liter Vegetable stock (high quality or homemade)
- 1/2 cup Heavy cream (at least 35% fat)
- 2 tablespoons Unsalted butter (for the roux)
- 2 tablespoons All-purpose flour (to thicken slightly)
- 1 piece Egg yolk (optional, for extra richness)
Seasoning and Garnish
- 1/2 cup Fresh dill (finely chopped)
- 1/4 cup Fresh chives (finely snipped)
- to taste Sea salt
- 1/4 teaspoon White pepper (finely ground)
- 1 teaspoon Lemon juice (to brighten the flavors)
👨🍳 Instructions
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1
Begin by preparing all your vegetables. Ensure the cauliflower florets are bite-sized and the carrots are sliced evenly to ensure uniform cooking.
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2
In a large heavy-bottomed pot, bring the vegetable stock to a gentle boil over medium-high heat.
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3
Add the scrubbed new potatoes and sliced carrots to the boiling stock. Reduce the heat to a simmer and cook for about 8-10 minutes until they are nearly tender.
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4
Add the cauliflower florets to the pot and continue to simmer for another 4-5 minutes.
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5
While the vegetables simmer, prepare a light roux in a small saucepan. Melt the butter over medium heat, whisk in the flour, and cook for 1 minute without browning.
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6
Carefully ladle about 1 cup of the hot vegetable stock from the main pot into the roux, whisking constantly to create a smooth, thick paste.
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7
Whisk the roux mixture back into the main soup pot. This will give the broth a light, silky body.
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8
Stir in the heavy cream and bring the soup back to a very gentle simmer.
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9
Add the asparagus, sugar snap peas, and fresh green peas. These only need 2-3 minutes of cooking to maintain their vibrant green color and 'snap'.
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10
Fold in the baby spinach leaves and cook just until they wilt, which should take about 30 seconds.
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11
If using the egg yolk for extra richness: Whisk the yolk with a tablespoon of cream in a small bowl, temper it with a little hot soup, then stir it into the pot (do not boil after this or it may curdle).
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12
Remove the pot from the heat. Stir in the fresh dill, chives, lemon juice, salt, and white pepper.
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13
Taste and adjust seasoning. The soup should taste fresh, creamy, and like a concentrated garden.
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14
Ladle into warm bowls, ensuring every serving gets a generous portion of the colorful vegetables.
💡 Chef's Tips
Use the freshest 'primeur' (early season) vegetables you can find; the sweetness of young carrots and peas is key. Don't overcook the greens—the asparagus and peas should remain bright green and slightly crunchy. If you want a vegetarian version, ensure your vegetable stock is light and not too mushroom-heavy, which can muddy the color. To make it even heartier, you can add small pieces of smoked ham or crispy bacon on top, though the traditional version is meatless. Always use white pepper instead of black pepper to maintain the clean, pale aesthetic of the creamy broth.
🍽️ Serving Suggestions
Serve with warm Swedish crispbread (knäckebröd) topped with salted butter and a slice of Västerbottensost cheese. Pair with a chilled glass of dry Riesling or a crisp local pilsner. Follow the soup with a bowl of fresh Swedish strawberries and cream for the ultimate summer meal. Add a soft-boiled egg halved on top of each bowl for a beautiful presentation and extra protein.