Reykjavík Grapevine - 23.09.2016, Page 50

Awards For Best Thai Food Every Years
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BanThai
N E W A W A R D
B E S T T H A I F O O D 2 0 1 6
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ATTENTION :
Th
e
fo
od
an
d
se
rv
ice
w
ill
b
e
slo
w
er
w
he
n
th
er
e‘s
a
fu
ll h
ou
se

O
ur
fo
od
is
m
ad
e
fre
sh
fr
om
sc
ra
tc
h,
it
‘s
no
t p
re
-m
ad
e
All food is gently cooked from fresh ingredients
and that keeps its nutritional value and original avors well.
it takes time to cook all the food, nothing is ready
Please prepare your time before you come to enjoy your meal
R E S T A U R A N T
Ban Thai is not a “fast food” restaurant
every meal take some time to cook, we cook after receiving the order
Food
Autumn Greens, Pea and Fresh Lovage Soup
Soup Tuesday!
Words & Photos YORK UNDERWOOD
Yes, it's here. Autumn. The Fall.
The best season, aesthetically.
It's when everyone looks their
best. Fall clothing is flattering
on everyone, and fall flavours are
comforting on almost everyone's
palate. First, before the following
soup recipe gets torn apart by you
everything-must-be-fresh purists
out there: I agree with you. This
is, however, Iceland. So I'm using
these:
Not only that, but this certain brand
of canned peas I'm using has a spe-
cial place in the hearts of Icelanders,
reminding them of Christmas and
other holidays. There's even been
some Warhol-esque art done in hom-
age to the can design. Don't fret! I do
use some freshly picked and foraged
lovage, though. Check it out:
Yeah, I picked this by the Danish
Embassy. It grows all over Reykja-
vík. You just have to keep your eyes
open.
This soup is satisfying and
comforting in both flavour and
texture. It's simple, smooth and
creamy. The longer it sits in the
pot the stronger the lovage fla-
vour.
Give it a try and let me know
what you think.
Ingredients
6 cans of peas (or 1 kg frozen or
fresh)
1 leek
1 medium-sized yellow onion
500 mL of crème fraîche
1.5 litres of water
2 tablespoons of butter
1 handful of freshly picked lovage,
particularly from near or in the
Danish Embassy.
Salt, pepper and enough vegetable
bouillon for 1.5 litres of water
Directions
1. Put the butter in a deep pot on
medium heat. Dice your leek very
fine, using only the white and light
green parts. Dice your onion fine
as well and add both the leek and
onion to the pot. Let everything
sweat and soften for about five
minutes.
2. Add the cans of peas, OR FRESH
OR FROZEN OR WHATEVER,
and heat everything together. I
make sure to strain my canned
peas before adding them to the
pot. Add the water and the veg-
etable bouillon and turn the
heat up to high.
3. Once it's boiled, turn the heat
to low and let it cool to a sim-
mer. Add about 5oo mL of
crème fraîche and fold it into
the soup. Tear the leaves off of
the lovage and add to the pot.
Let simmer for 20 to 30 min-
utes. Then serve immediately.
Enjoy!
SHARE:
gpv.is/soup15
Soup Tuesday Returns!
50The Reykjavík GrapevineIssue 15 — 2016
PAN–FRIED FISH
FISH STEW
Onion, garlic, potatoes, celery, lime,
white wine, cream and butter
1.850 isk
PLAICE
Tomatoes, capers, parsley,
lemon and butter
2.100 isk
ARCTIC CHAR
Honey, almonds, cherry tomatoes,
lemon and butter
2.100 isk
Our pan–fried fish is always
served with butter–fried
Icelandic potatoes & fresh salad
desserts
DATE CAKE
Walnuts, coconut, cream cheese
coffee cream blueberries and whipped cream
1.400 isk
SKYR MOUSSE
WITH WHITE CHOCOLATE
Roasted almonds, blueberry sauce
and whipped cream
1.550 kr.
any
pans
for
lunch?
lækjargata 6b, 101 rvk · 546 0095 · messinn@messinn.com