Reykjavík Grapevine - 13.11.2015, Page 53

Sushi Samba
Þingholtsstræti 5 • 101 Reykjavík
Tel 568 6600 • sushisamba.is
Our kitchen is open
17.00–23.00 sun.–thu.
17.00–24.00 fri.–sat.
Amazing
7 course menu
A unique Icelandic Feast
Starts with a shot of the Icelandic
national spirit “Brennivín“
Puffin
Smoked puffin with blueberries,
croutons, goat cheese, beetroot
Minke whale
Date purée, wakame and teriaky
Arctic charr
“Torched“ arctic charr with parsnip
purée, fennel, dill mayo
Lobster
Lobster cigar with chorizo, dates, chili jam
Reindeer
Reindeer slider with blue cheese, portobello,
steamed bun
Free range icelandic lamb
Lamb with coriander, pickled red cabbage,
fennel, butternut squash purée, chimichurri
And to end on a high note ...
Icelandic Skyr
Skyr panna cotta with raspberry sorbet, white
chocolate crumble, passion foam, dulche de leche
7.590 kr.

21FOOD
SOUP SOUP SOUP SOUP SOUP
Pylsusúpa: Icelandic
Hot Dog Soup
Preparation time: 20 minutes
Cooking time: 50 minutes
This is traditional Icelandic Meat Soup,
made with lamb and vegetables—a life-
saver when food was scarce and energy
was needed to battle the elements.
Conventionally made with potatoes,
rutabagas and carrots, kjötsúpa can
also contain leeks, onions, and dried
herbs. And whatever else you feel like
putting in there. Remember: there’s
no Soup Police (although there maybe
should be).
Here is our quick and simple twist
on this classic—swapping the dry herbs
for some fresh ones and adding fresh
leek and cabbage in place of oatmeal or
rice, the traditional thickening agents.
Ingredients:
15 Fresh Tomatoes
4 Medium Yellow Onion
1 Kgs Carrots
1 Kgs Celery
6 Cans whole tomatoes
500 ml of 18% Cream
3 Cloves Garlic
2 Handfuls fresh Basil
2 Large Granny Smith Apples
3 Tablespoons Butter, and enough
Vegetable Bouillon to handle three
litres of water.
Weiners, Buns, Icelandic Ketchup,
Sinnep, Remoulade and Cronions
for garnish.

Directions:
1. Melt three tablespoons of butter on
medium heat in the pot. Roughly
chop the onions and add them to the
pot to soften them up (we are going
to blend this later, so don’t worry
too much about the chopping).
2. Dice the carrots and celery and add
to the pot.

3. Cook for about 10 minutes, until the
vegetables begin to soften, but still
have form.
4. Slice up the apples and add them to
the pot.
5. Tear up the handfuls of basil and
peel three cloves of garlic and add
them to the pot.
6. Dice up the fresh tomatoes and
open the canned tomatoes and add
everything to the pot.
7. Add about 2 litres of water, the
vegetable bouillon and boil the pot
for about 30 minutes. Blend with a
hand blender until smooth or trans-
fer into a blender and back into the
pot to simmer. Add the cream. Sea-
son well with salt and pepper. Get
ready to rock out with this hang-
over-killing soup.
8. Serve into a nice bowl and sprinkle
a good layer of cronions. Criss cross
4 lines of ketchup with 4 lines of
sinnep and blob some remoulade
around (artistically). Sprinkle a lit-
tle more cronions on, for aroma and
crunch.
Remember to share this recipe with
your friends and loved ones.
Also, send us your recipes: York@
grapevine.is.
Let's get through this winter together.
One Soup Tuesday at a time.