Here in Rome, Thursdays means gnocchi. Growing up in Norway, soup and pancakes was a normal Thursday dinner. First soup (maybe fiskesuppe, or grønnsaksuppe, or ertesuppe), then thin pancakes with homemade jam, blueberry or strawberry or such. I get nostalgic for this, and I do bring back Bergensk fiskesuppe and Toro tomatsuppe med makaroni from Norway, along with other ethnic food, but normally I make soup from scratch. Case in point.
We’d enjoyed asparagus spears with poached eggs and truffle salt the other day, and had the woodier bits left and some spears over. I chopped them up, chucked them in a pot, and hey presto, that was lunch for work and dinner for today.
1 tbs olive oil
1 onion, finely chopped
400-500 g chopped asparagus
700 ml vegetable stock (I used a stock cube and water)
salt and pepper
Sauté the onion in the olive oil for few minutes, until slightly soft. Add the asparagus, sauté two more minutes. Add stock (or crumbled stock cube and water) and bring to the boil. Cook on medium hear 7 minutes or so, until the asparagus is soft (but not mushy). Blend with a immersion blender until the soup is smooth. Season with salt and black pepper, taste and serve.
Notes: this is a thin soup, but the flavor was good. You could add rice or a potato (chopped) along with the asparagus to give this more body. Or stir in some Parmesan or cream, if you wish. After you’ve had soup, you may move on to pancakes……
6 dl semi-skimmed milk
1 dl wholewheat flour
2 dl all-purpose flour
pinch of salt
Beat eggs, add milk and flour and salt and mix until there are no lumps. Leave to swell for at least 30 minutes.
Heat a frying pan with a little butter or oil, add a ladle or so of batter while turning the pan so batter is distributed evenly. These are not thick pancakes, they are more like robust crêpes, quite thin. Fry until golden, then flip and fry the other side. When done on both sides, put the pancake in an ovenproof dish with lid, so the pancakes can be kept warm. That way everyone can eat together.
I had my pancakes with homemade cloudberry jam (multesyltetøy) from my aunt. Cloudberries look like little yellow raspberries but grow wild on on marshes, they are quite tart and a delicacy. The Rome IKEA sometimes has cloudberry jam; just look for hjortronsylt, that’s the Swedish name.
Serve the pancakes with whatever you like: lemon juice and sugar, maple syrup, blueberry jam. What’s your favourite?