I found this recipe in the Stylist Magazine that was published the same week I had this soup at ‘Hej’ , im pretty sure it must be the same one they use ?
For the courgette and cardamom soup:
- 75g unsalted butter, chilled
- 4 small, firm courgettes, thinly sliced
- 3 shallots, finely chopped
- Seeds of 6-8 green cardamom pods, finely ground
- 3 handfuls spinach, stalks removed
- 200ml buttermilk
- Seeds of 2 cardamom pods, finely ground
- 8-12 chervil sprigs
- Soda bread
Step 1: Put the potatoes in a large saucepan over a medium-low heat and add the butter. Cover and sweat them gently for 30 minutes, stirring frequently.
Step 2: Add the onion and leek, cover and cook for 15 minutes.
Step 3: Add the milk and 300ml of water and simmer gently for 25 minutes before adding the cream. Pour the mixture into a blender and blitz until smooth and creamy. Season to taste and set aside.
Step 4: Put a shallow pan over a medium heat and add 50g of butter. Add the courgettes, shallots and most of the ground cardamom and cook for 10 minutes until soft. Add the spinach and allow to wilt, before removing from the heat to cool. Chill for 10 minutes.
Step 5: Blitz in a blender, then add the buttermilk, the remaining butter and the rest of the cardamom, then blitz again until smooth and glossy. Cover and put in the fridge until ready to serve.
Step 6: Heat the potato soup in a pan and adjust the seasoning to taste. Pour into warm bowls then whisk the courgette soup before pouring onto the potato soup. Garnish with a dusting of cardamom and a couple of sprigs of fresh chervil and serve with warm soda bread.