Carrot coconut soup

Some things are just not photogenique. Like this soup, or most soups come to think of it. A fish soup can be nice to look at but not many more.
Anyway. One of my current favourites on my cookbook shelf (ahem, shelves more like) is Tillsammansmat, a great book published in close cooperation with the Swedish church. Tillsammans means together, and the book is meant as an inspiration for all who wants to take back the opportunity to meet around the table, share a meal together - instead of just watching TV and running around not caring for each other. A nice thought, I think!
I didn´t take a photo of this soup from the book but I recommend you all to try it anyway, it is well worth it! Very tasty, very easy to make and with ingredients you probably keep in the house most of the time (at least I like to have a tin or two of coconut milk at home). The recipe in the book is for 10 people so I have cut down on it, plus I don´t use more than one tin (usually about 200 ml) of coconut milk, for me it is enough. The recipe calls for 1500 ml for 10...

Carrot coconut soup
Serves 4-5
2 large yellow onions
about 12-15 carrots
500 ml water
1 regular tin of coconut milk
2-3 cubes of vegetable stock
salt and pepper
Peel and chop carrots and onions. Fry it until a little soft in a big pot and pour over boiling water, coconut milk and the stock. Boil until soft, it doesn´t take long, and then wizz it with a mixer or in a blender or something. Spice to taste with salt and pepper and garnish with some parsley.

Chicken dill casserole

I have written before about the very Swedish dish dillkött, a stew with a subtle sweet-sour taste and lots of dill. It is traditionally made from beef, but during my pregnancy I stumbled upon a recipe where you use chicken instead. The recipe is from the book "Mat för gravida och ammande", food for pregnancy and nursing, by Gunilla Lindeberg and Marie Löf.

Even though I like beef it just is a little easier to use chicken, not so much carving and trimming involved. Also, the mild meat is excellent to use in this stew and I have made it several times now...you try it too, wether you are pregnant or not!

Dill chicken
Serves 5-6

1 whole chicken, fresh or thawed
about 2000 ml water
2 tsp salt
5 whole white peppercorns
3 whole cloves
dill stalks
1 carrot in large pieces

Sauce
500 ml stock from the chicken
100 ml cream (or milk)
3 tbsp flour or 4 tbsp corn starch
100 ml fresh or frozen dill, finely chopped
1-2 tbsp vinegar or lemon juice
salt and pepper

Bring the water, spices, salt, dill stalks and carrot to the boil, put the chicken in and let it simmer for 40-45 minutes. Remove skin and bones and cut in nice pieces. Strain the stock and reduce to 500 ml, or take 500 ml and make it stronger with one of those very handy stock cubes. Whisk cream and flour together and stir in the stock. Let it boil for a few minutes until it thickens a little. Mix in the dill and spice to taste with the lemon juice or vinegar, salt and pepper.
Serve with boiled potatoes and some salad.