Would you like some raspberry cream ?

Yesterday was our youngest son's birthday. We had family in the house. And a really lovely day, full of joy and happiness for our lovely boy.

No real time for making soup. It was his day and his menue, and there was no soup ordered, we had pancakes for breakfast, the nice american one's with canadian maple syrup, then som tortellini, then the birthday cake, a typical scandinavian birthday cake with three cake layers and lots of cream and raspberrries and even more cream on top, delicious and simple and done by the big brother and the cousin and the mother and the uncle, and Lasagne and Ice cream but no soup.

But I had a little cup of leftover fantastic carrotcream soup and to make it a new soup I added som persillade parsley.

Day 7

Carrotcreamsoup with Parsley

Ingredients:

Leftovercarrotcreamsoup , Parsley

Warm the Carrotcreamsoup, add chopped parsley

Enjoy.

To be honest I prefered the soup without the parsley.

I rated it ***

If you would like some creamy raspberry cake as a desert, I will share this easy recipe from my sister in law with you, I am very grateful to know it, because it is quite simple but still delicious.

Scandinavian Creamy Raspberry Layercake

Ingredients:

three cakebottoms (we buy them as a package of three in the store, premade)

500 g whipped cream

300 g Frozen Raspberries

Icing Sugar

Mix half the whipped cream with the rasberries for a nice pink cream, put half of the raspberry cream on one of the cake bottoms, put the 2nd cake bottom on top and layer the rest of the raspberry cream on top of this one, add the 3rd and last cake bottom on top. Put the rest of the cream in a small freezing bag and applique it on the sides of the cake, put icing sugar on top.

Voilà

Have a wonderful weekend

Charlotte