Winter is slowly becoming the norm in Finland. We still lack snow but the temperatures are now properly below zero and sticking there stubbornly. Yesterday was Finnish independence day and therefore a day off from work. Myself and the boss had a quiet day, we took a trundle down to Munkkiniemi area of Helsinki and just walked around for half an hour. Very nice and one to explore again in the summer. Alvar Aalto had his house there and his studio. You can visit both but at a price; 17€ per person. Maybe if we get a committed architect come and visit us we will take the plunge. Apart from that we might confine ourselves to just looking in from the outside.
Today it was back to work and it was a busy day. I was back on the bike & it was clear that I have been a bit of a waster recently and that stamina and fitness quickly drop away if you don't keep it up.
Once I got home and got myself cleaned up it was time for tea. This evening we made a rather nice white bean and carrot soup. This is a very simple to make supper and can be taken in many different ways. Enjoy.
White bean and carrot soup
150ml dried white beans, soaked overnight and cooked, drained with the cooking liquid reserved
3 large carrots chopped, boiled in salted water and drained
Red Onion chopped
3 shallots chopped
2 cloves of garlic
Gently heat the chicken stock in a saucepan
In a blender puree the carrots and all the beans apart from a handful
Add the pureed vegetables to the stock and mix together
In a separate pan fry the onions and chorizo, while they are frying give them a good dousing with some balsamic vinegar. Mine had lovely bits on the bottom so I deglazed the pan with some vermouth.
Once cooked add the onions to the soup
Season with salt and pepper
Heat up and serve with a sprinkling of freshly chopped basil or a swirl of olive oil.
I have to make sure I give credit where it is due and my sous chef prepared the beans to perfection. Obviously without this the soup would not have tasted as good. Thank you sous chef!