Cauliflower-Leek Soup with Chicken; Focaccia with Rosemary, Parmesan and Olives

Cauliflower-Leek Soup with Chicken

Ingredients (for 4 servings):

• 4 potatoes (350 grams or 3/4 pounds total)
• 1 small head of cauliflower (200 grams or 1/2 pound)
• 1 small leek (200 grams or 1/2 pound)
• 1 tbsp butter (15 ml)
• 5 cups chicken stock  (1.2 liters)
• 1/3 cups heavy cream (1 dl)
• 1 tsp salt
• Black pepper to taste
• 2 chicken breast fillets (300 grams or 2/3 pounds total)
• 10 radishes

Instructions:

1. Slice the potatoes into rather thin slices. Chop the cauliflower roughly and slice the leek.
2. Put a medium soup pot on medium-high heat, add the butter and fry the vegetables until the leek begins to soften and there is some color on the potatoes (color is flavor!)
3. Add the chicken stock. If you don't have volumes of chicken stock ready to go (who does?), just add 5 cups of water and a couple of cubes of chicken bouillon - it is easy and works great.
4. Boil covered for 15 minutes or until all the vegetables are soft.
5. Puree the soup - an immersion blender is the easiest.
6. Add cream and season with salt and pepper.
7. Finely slice the chicken and toss it in the soup.
8. Let it simmer for a couple of minutes until the chicken is cooked through.
9. Slice the radishes extremely finely.
10. Serve the soup hot and place some radish slices on top as a tasty/crunchy garnish.

This recipe is adapted from "Fänkålssoppa med kyckling och rädisor" in Allt Om Mat: Stora Kokboken, except we chose to use cauliflower and leek instead of fennel.

Focaccia with Rosemary, Parmesan and Olives

Ingredients (for 1 bread):

• 2 tsp instant yeast (or 3/4 ounces of fresh yeast, or 3 tsp active dry yeast)
• 3 1/3 fl oz water (between 1/3 and 1/2 cups, or 1 dl)
• 2 cups flour (4 1/2 dl or 270 grams)
• 3 tbsp wheat bran (1/2 dl)
• 1/2 tsp salt
• 1/2 cup butter (100 grams)
• 1 egg
• Filling:
• 1/4 cup butter (50 grams)
• 1 tbsp chopped rosemary (I used a handful of fresh rosemary)
• 3.5 oz parmesan, freshly shredded (50 grams)
• 25 pitted black olives, preferably kalamata (optional, we used half the number and kept half the bread olive-free)
• 1 tsp kosher salt (or other type of salt flakes)

Instructions:

1. If using anything but instant yeast, warm the water to lukewarm, put the yeast in it, and stir to dissolve.
2. Mix flour, bran, and salt together in a large bowl. If using instant yeast, add the yeast to the dry ingredients and mix.
3. Chop up the butter into tiny bits and mix them into the flour.
4. Add the egg and the lukewarm water to the flour mixture.
5. Work the contents into a dough, and knead for about 5 minutes. For those familiar with baking "normal" bread, you're right in thinking there isn't enough water for the flour to come together. Don't worry, the butter ensures you'll get a smooth and supple dough, which is pleasant to knead.
6. Form the dough into a ball, put it in a bowl, cover with a cloth or towel and let rise about 30 minutes.
7. Set the oven to 425 F (225 C).
8. Place some baking parchment on a baking sheet and place the dough in the middle.
9. Flatten into a big round shape, about 1/2 inch (1 cm) thick, with a lip around the edge.
10. For the filling, cut the butter into little bits and sprinkle it over the bread. 
11. Sprinkle rosemary, parmesan, olives, and salt over the bread.
12. Bake in the middle of the oven for 12-15 minutes, until the bread has a nice color. The cheese should have browned in parts, the olives roasted and shriveled.

This recipe is adapted from "Rosmarinbröd med parmesan och oliver" in Allt Om Mat: Stora Kokboken.