A soup course may be old-school, but it never fails to delight, putting any special-occasion meal right over the top. The smooth, sophisticated pea and parsley soup is an homage to the season. It gets body from creme fraiche and a salty snap from orbs of golden caviar.
This starter, named for a fishing port in northern Denmark, was created by Swedish restaurateur Tore Wretman in 1958. Its appeal remains fresh and modern. If there is an Ikea near you, swing by to pick up the precooked small Swedish shrimp available there; they are a real taste of Sweden.
Caviar adds a wonderful touch of sophistication and elegance to your special occasions. Traditionally, caviar is derived from three types of sturgeon: Beluga, Osetra, and Sevruga. Because overfishing is threatening the sturgeon population in most of the world, the best choice is American farmed caviar. Here, you'll find recipes that let you savor caviar's delicate texture and distinctive briny flavor on blini, toast, potatoes, scrambled eggs, pasta, and oysters.