A versatile soup that is perfect for weekdays as well as for festive occasions and can be prepared long before serving. If you’re not particularly fond of scallops, they can be substituted for other shellfish, or left out completely. For those weekday evenings when you may not have the time to make the puff pastry rolls, they can be replaced with some hard bread, topped with a slice of Västerbottensost cheese, of course.
50 g each of celeriac, root parsley, Jerusalem artichokes and carrots.
1 Tbsp. tomato purée
1 tsp. dried thyme
1 tsp. dried rosemary
½ a garlic clove
100 ml white wine
500 ml vegetable stock
300 ml cream
200 g grated Västerbottensost cheese
2 Tbsp. lemon oil
1 Tbsp. chopped dill
zest of 1 lemon
salt and pepper
avocado, thinly sliced
Puff Pastry Rolls with Västerbottensost Cheese and Fig Marmalade
1 packet of puff pastry (225 g)
100 g grated Västerbottensost cheese
100 ml fig marmalade
one sprig of fresh rosemary
1 egg, beaten
To make the soup:
Start by blending the dill, lemon oil, lemon zest, salt and pepper to make the marinade. Add the scallops and allow them to marinate while you make the soup. Finely chop the shallot, root vegetables and garlic and fry in butter together with the tomato purée and herbs for about 3 minutes. Add the stock and wine and bring to the boil. Allow the soup to simmer for about 10 minutes. Add the cream and simmer for a further 5 minutes. Mix the soup with a blender (or hand blender). The longer you blend, the smoother the soup will be. Pour the soup back into the pot and cover with a lid. This is as far along as the soup can be prepared.
Bring the soup to the boil and mix in the cheese. Broil the scallops for 1 minute on each side at high heat and place them in the soup bowl with a few avocado slices and a sprig of fresh thyme. Pour in the soup and serve.
To make the puff pastry rolls:
Unroll the pastry sheets and roll them a little thinner than they are. Spread on a thin layer of fig marmalade, sprinkle with some finely chopped rosemary and cover with cheese. Roll them up by starting from the long side and cut into slices. Lay the slices on a baking tray covered with parchment paper and brush them with the beaten egg. Bake in the center of the oven at 200 C for 15-20 minutes. Allow to cool slightly then serve with the soup.
This recipe was created, photographed and styled by Anki and Håkan Mårtensson, who run the food blog Mårtenssons kök.