Norwegian food writer Signe Johansen’s new cookbook is full of quick and easy Scandinavian recipes, all bursting with fresh flavour.

• Scandilicious: Secrets of Scandinavian Cooking by Signe Johansen (Saltyard Books, priced £20)

Serves four
1 banana shallot, finely chopped
1 leek, finely chopped
2tbsp vegetable oil
8 medium new potatoes, cooked and peeled
½ head raw broccoli, roughly chopped
4 raw asparagus spears, roughly chopped
300-400ml vegetable stock
Creme fraiche or sour cream (optional)

METHOD

Sweat the shallot and leek in the vegetable oil in a medium saucepan over a low heat for five minutes until soft and translucent. Add the potatoes, broccoli, asparagus and vegetable stock, stir and bring to a gentle simmer for 8-10 minutes.

Whizz the soup up with a handheld blender or in a heatproof glass blender (keeping a firm hand and a tea towel on the liquidiser lid to avoid any soup explosions during blending). Season to taste with salt and freshly ground white pepper and return to the pan to reheat.

Serve piping hot in large bowls just as it is, or with a dollop of creme fraiche or sour cream swirled in.