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Swedish soup with cheesy Västerbottensost dipping sticks recipe

Swedish soup with cheesy Västerbottensost dipping sticks recipe

  • Recipes
  • Dish type
  • Soup
  • Bean and lentil soup
  • Bean soup

Keep the chill of those long winter nights at bay with this warming recipe for Swedish soup and cheesy dipping sticks. The light, nutty flavour of cannellini beans along with aromatic rosemary is the perfect partner for those moreish cheese toasts, made with sourdough bread and Västerbottensost.The complex flavour of Västerbottensost, which is aged for at least 14 months, provides richness to this hearty dish. Simple to prepare, spend less time in the kitchen this winter and more time snuggled up on the sofa with loved ones.Known as the ‘king of cheeses’ in Sweden, Västerbottensost has been made using the same secret recipe since 1872. Västerbottensost is available to buy in Waitrose, Ocado and Selfridges.

1 person made this

IngredientsServes: 4

  • For the soup
  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, crushed
  • 1 (400g) tin cannellini beans, drained
  • 1 sprig rosemary, leaves only
  • 500ml vegetable stock
  • 100ml white wine
  • salt and freshly ground black pepper, to taste
  • 1 squeeze lemon juice
  • For the dipping sticks
  • 8 thin slices sourdough bread
  • 4 tablespoons soured cream
  • 150g Västerbottensost, grated
  • 30g butter

MethodPrep:15min ›Cook:30min ›Ready in:45min

    For the soup:

  1. In a saucepan over a medium heat, warm the oil and add the onion. Turn the heat down low and cook for 5 to10 minutes until starting to soften. Stir in the garlic, cannellini beans and rosemary leaves and continue to cook for a couple of minutes.
  2. Pour in the stock and wine and bring to the boil. Season well then cover with a lid and simmer for 15 to 20 minutes. Allow the soup to cool a little and then use a handheld liquidiser or food processor to blend until smooth. Season to taste, adding a squeeze of lemon juice to balance the flavour. Keep warm.
  3. For the dipping sticks:

  4. Put half the sliced bread on a board and spread evenly with the soured cream. Top with 120g Västerbottensost cheese and put the other half of the bread on top. Slice each piece into thick fingers.
  5. Put the butter into a frying pan and allow to melt over a low to medium heat. Fry the fingers, in batches, until golden on each side. Ladle the soup into four bowls, top with the remainder of the grated cheese, a little black pepper and serve with the toasts.

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Garlic Cheese Sticks

Garlic bread is my jam, I’ve made it a few times, including a cauliflower crust breadstick version, but this recipe, which was recently published in Newsweek, is all about the cheese. Instead of fiddling with the added carbs and stress of cauliflower, these bad larry’s are pure cheese and spice, and super easy to make (just be sure to have parchment paper so they don’t stick).

Next time you’re chowing down on some keto tomato sauce-drenched veggie noodles, pair them with these protein-rich garlic cheese sticks to curb your breadstick cravings while filling out your protein macros for a complete meal with a lower protein main dish. They’re brushed with butter and have a double punch of parmesan for the ultimate side.

Garlic Cheese Sticks Recipe

Servings: 4

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes

Nutritional Facts: 3g Net Carbs | 232 Calories | 19g Fat | 3g Carbs | 14g Protein | 0g Fiber

Ingredients:

  • 2 cups whole milk shredded mozzarella cheese
  • 1 tbsp minced garlic
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1 tbsp salted butter
  • 1 tbsp & ¼ cup grated parmesan cheese

Steps:

  1. Preheat oven to 400 degrees, then line a small baking sheet (9”x13”) with parchment paper, leaving a little outside, so you can easily lift out when done.
  2. Spread out mozzarella cheese evenly. Add garlic, Italian seasoning, salt, 1 tbsp parmesan cheese and shuffle until mixed.
  3. Bake in the oven for about 20 minutes, or until moisture has baked out, and cheese looks crispy throughout.
  4. Remove from oven, and lift cheese from pan using parchment, and place on a cool surface. Brush with butter, and sprinkle with remaining parmesan cheese. Use a pizza cutter to slice into 8 cheese sticks, then slice down the middle the opposite way to make 16 dippable sticks. Serve with marinara as a side, or alongside veggie noodles.


I love this recipe because there is so much you can pair with it. Here are a few of my favorite things to serve, with our Easy Cheesy Sticks:

-Soups and Chili’s: I love the cold winter months, solely for the hot chocolate and soups. These breadsticks go perfectly with soup.

I highly recommend our Slow Cooker Ham and Bean Soup.

-Lasagna: I am loving lasagna lately. My husband is also a big fan, which helps. I can always convince hime to have lasagna and breadsticks with me.

-Meatloaf: I usually make rolls to go with our meatloaf, but I started making these Easy Cheesy Sticks, and now I don’t know if I will ever go back to making rolls.

Our favorite meatloaf is our Glazed Ground Turkey Meatloaf.


Tips for the Best Garlic Bread

Use Fresh Garlic

Our girls would probably argue with me on this, and say that the cheese is the most important aspect of this bread. But I believe that the fresh garlic butter mixture is what makes this the best garlic bread recipe.

This garlic bread spread deserves nothing but fresh garlic. No bottled minced garlic. No garlic powder.

Fresh garlic is EVERYTHING!

Use Real Butter

And please, please, pleeeeeeease do not use margarine for this spread. Margarine simply does not have the same rich, decadent flavor as butter.


What to serve with garlic stuffed breadsticks?

If you ask me, cheese stuffed garlic breadsticks can be served with just about anything! Seriously, this breadsticks recipe is so good! But, traditionally we serve them with Italian food like Italian Sausage Rigatoni, Roasted Red Pepper Italian Sausage, or Italian Chicken Soup! But really, just make them and eat them! They’re so good!!

They’re also perfect for parties! Bring them out while you’re waiting on the main dish or add them to a platter and serve alongside other appetizers or dips. They would be amazing dipped into Spinach Artichoke Dip!


Reviews

agree with all the reviewers, excellent and delicious recipe.

We've made this recipe at least 5 times now and my entire family loves it! Make a little extra soup for dunking the sandwiches in and it keeps the kids busy while they're eating. All three of my kids under the age of 6 love this one!

My husband loves these but I can't eat them. There is just too much salt in the soup for my taste. I wish Campbell's would make more of their soups low salt. really low salt not just a little.

Though we do not offer Condensed French Onion Soup in a low-sodium option, we will gladly share your suggestion with our team! To obtain information about Campbell's current reduced sodium options, visit Campbell's Center for Nutrition and Wellness at www.campbellwellness.com. In addition sodium is a concern, you may also wish to purchase deli roast beef that is low-sodium or no salt added for this recipe, as well as low-sodium cheese.

My favorite "Too Tired To Cook" Weekday recipe!

Easy, delicious, my husband LOVES this cheesy, drippy, incredibly yummy sandwich. There are NEVER any leftovers!

So simple to make and it was a hit. Quick and easy for a Friday night or weekday.


  • 2 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 cups shredded zucchini (from 2 large), squeezed dry
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • ¼ cup gluten-free all-purpose flour
  • ½ cup Marinara sauce or pico de gallo for dipping

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Whisk eggs, salt and pepper together in a large bowl. Add zucchini, cheese and flour stir to combine. Spread the mixture into an approximately 8-by-10-inch rectangle on the prepared baking sheet. Bake until golden brown on top and bottom, 20 to 25 minutes. Let cool slightly before cutting into 16 rectangles. Serve with marinara sauce or pico de gallo, if desired.


Keto Philly cheesesteak soup

Ingredients

  • 3 tbsp 3 tbsp butter
  • ½ (2 oz.) ½ (55 g) red onion, thinly sliced red onions, thinly sliced
  • 1 (5 oz.) 1 (140 g) green bell pepper , thinly sliced green bell peppers , thinly sliced
  • 4 oz. 110 g mushrooms, thinly sliced
  • salt and pepper
  • 1 lb 450 g thinly sliced deli roast beef, coarsely chopped
  • 4 cups 950 ml beef broth
  • 4 oz. (½ cup) 110 g (110 ml) cream cheese, softened
  • 1½ cups (6 oz.) 350 ml (170 g) shredded white cheddar cheese, or other mild cheese
  • 3 oz. ( 2 &frasl3 cup) 85 g (150 ml) sliced provolone cheese (optional)

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Instructions

Carolyn's tips and tricks

Philly cheesesteaks are wildly popular sandwiches with fans all over the world, not just in Philadelphia. They are typically made with thinly sliced roast beef, sautéed peppers, onions, and sometimes mushrooms, and a rich cheddar cheese sauce. And they are served on a crusty roll, of course. They are not exactly the most low-carb friendly option out there!

But it’s easy to take those same basic flavors and turn them into a rich and hearty low-carb soup recipe. This recipe dispenses with the bread altogether, obviously. And instead of using a roux made with flour, you simply blend in some softened cream cheese to thicken the broth. Using pre-cooked roast beef makes it come together easily and quickly.

A true Philly Cheesesteak actually takes Cheez Whiz for the cheese sauce. That awful canned cheese spread is full of so many scary, unhealthy ingredients and shouldn’t be anywhere near a low-carb meal. But grating real cheddar and melting it into the soup helps give this recipe a traditional cheesesteak flavor, without all the junk.


How to Make Cheesy Cauliflower Breadsticks

Simply add the cauliflower to your food processor and pulse it a few times until the cauliflower resembles rice. Next, microwave the cauliflower for 10 minutes. Add eggs and cheese, some spices if preferred and shape it into your crust.

That’s it! No squeezing the heck out of it to get all the water out, none of that is required and no worries, You will not end up with a soggy crust. Quite the opposite, you will have a nice firm crust. In other words, this couldn’t get any easier.


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Watch the video: Zu Tisch in Schweden - Lussekatt, ein schwedisches Gebäck mit Safran (December 2021).