Recipe below video
2 dl stock (chicken, beef or vegetable)
'1 ss apple cider vinagre
Smoked Sea Salt
Aquavit (or Cognac/Armagnac)
1 ss Sour Cream from Røros
Heat the stock in a separate casserole.
After 20 minutes, release the pressure and take out half of the liquid. This is to have more control of the final texture. Now use a hand blender and make puré of the rest. Add the heated stock and dash in 1 ss of sour cream from Røros. This particular sour cream has an astonishing acidity that will lift the taste tremendously.
Now taste the soup. If you're happy; you're happy. If you wanna mix in some of the liquid you took out, feel free :)
Crush some wasabi peas and plate the dish. Soup - then peas. Enjoy :)