This summer soup can be made light or heavy depending upon your preference, but is delicious either way. The crêpes are also quite light, and would make an excellent appetizer or small breakfast.

Scandinavian Summer Soup



serves 3-4
2 cups fresh cauliflower florets
2 cups sliced carrots
1/2 cup sliced green onion, garlic scapes, or a mix
1 tsp dill
3 tablespoons of butter or margarine
3 tablespoons all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 & 1/2 cup of cream
2 slightly beaten egg yolks
2 cups torn fresh spinach, or 1 cup frozen
6-8 largish radishes, sliced


In a large covered saucepan, cook cauliflower, carrots, green onion, garlic scapes and dillweed in boiling salted water for 10 minutes. Drain, keep 1 cup of the drained stock.

In a large dutch oven, or stew pot melt butter or margarine. Stir in the flour, salt and pepper. Add the reserved stock from the vegetables, the milk, and cream all at once. Cook and stir until it’s been thick and bubbly for about a minute. Slowly stir roughly 1 cup of the hot mixture into the egg yolk; return to the saucepan with the remaining cream sauce. Cook and stir over low heat 2 minutes more. Stir in cooked vegetables, spinach and radishes. Heat through.

BC Mushroom Crêpes



3/4 cup milk

3 large eggs

1/3 to 1/2 cup bread flour

2 tsp unsalted butter

1/4 tsp sugar

freshly ground pepper

1 tsp chopped fresh/dry tarragon

1 tsp chopped fresh chives

1 1/2 cups morel mushrooms, thinly sliced

1 1/2 cups oyster mushrooms, thinly sliced

1 tbsp olive oil

1 pound camembert, or ricotta cheese room temperature

1 tbsp asiago cheese


Place milk, eggs, 1/3 cup flour, butter, sugar, and 1 teaspoon salt in a large bowl; combine well using a whisk. This mixture should be the consistency of heavy cream. If mixture is too thin, add more flour. Add tarragon, and chives, let stand 15 minutes.

  1. Place an nonstick skillet with a shallow round edge (trust me) or crêpe pan over medium heat. Use butter or some canola oil for lubrication. Add a scant 1/4 cup of batter and quickly swirl to coat the bottom of the pan. Cook until edges begin to dry, about 1 minute. Using your fingers or tongs to turn the delicate crêpe, continue cooking about 15 seconds more, and then transfer to a plate. Repeat process with remaining batter, stacking each crepe on top of one another as you work.
  2. Preheat oven to 425ºF. Place all the mushrooms in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to combine. Spread mushrooms on a rimmed baking sheet in an even layer; transfer to oven and roast for 10 minutes. Remove from oven and let cool slightly. (alternatively, you could fry the mushrooms in olive oil and set aside)
  3. Place a crepe flat on work surface. Spread 1 tbsp of cheese evenly over 1/2 to 3/4 of the crepe. Top with 2-3 tablespoons of mushrooms. Starting with the covered portion, roll crepe toward the uncovered portion and place seam-side down on a baking sheet. Repeat process with 11 crepes and remaining cheese and mushrooms; reserve any remaining crepes for another use. Transfer filled crepes to oven until heated through, about 5 minutes. Serve.
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