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Iceland · national emblem

Relief map of Iceland in its geographic context, with geyser, volcano, waterfall, turf-roof houses, fish, skyr, rye bread.

This North Atlantic island belongs to the European context. Volcanoes, glaciers and hot springs shape its landscapes; maritime histories, sagas and rural activities accompany food traditions connected with fishing, dairy farming and the changing seasons. Turf-roof houses demonstrate building techniques adapted to available resources and climate. Geysers, waterfalls and volcanoes provide natural landmarks, while the sagas recall the importance of storytelling in Icelandic heritage. Wool crafts and musical traditions extend that culture into contemporary creativity. Fish has an important place in food and the history of coastal communities. Skyr, a thick dairy preparation, provides another connection with farming practices. Rye bread has local versions, some using geothermal heat for baking. Lamb, berries and seasonal produce add other elements to meals. Ports, farms and towns therefore offer different settings for Icelandic cooking. Environmental resources, preservation techniques and occasions for gathering connect the country’s dramatic landscape with the practical knowledge and habits of everyday life.

10/05/2026 11:39

International

Iceland: kjötsúpa, the lamb soup that keeps you warm

MarcoVelours

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I prefer recipes that do not strive for effect, but stand tall on the plate and carry you through the day. That is why, in my LaBouffe column, I gladly return to kjötsúpa, Icelandic lamb soup. In Reykjavík, when the air still seems to hold the warmth of the springs and the wind puts an end to grand speeches, I understand why this dish has remained a true staple of Icelandic tables: it is straightforward, nourishing, unadorned—the kind of cooking I love when I want to stay balanced without giving up pleasure. As someone who loves photography as much as cooking, I find the same thing in it: simple light, a clear composition, and that moment when everything becomes legible without being pretentious. For 4 to 6 people, I use 500 to 700 g of diced lamb shoulder or neck, 2 litres of water, 2 onions, 3 carrots, 3 potatoes, 1 small turnip or rutabaga if I can find one, 1 leek, shredded white cabbage, a few peppercorns, salt, and a handful of pearl barley if I want to stay as close as possible to the most traditional version. I first bring the meat to a gentle simmer in the water, skim it carefully, then add the onion and pepper and let it cook slowly for at least an hour. Next, I add the chopped vegetables and barley, and continue cooking until the lamb is tender and the vegetables have lent their sweetness to the broth. I salt at the end, because I like to keep the soup clear, clean, honest. I serve it piping hot, sometimes with a dark bread, sometimes on its own, depending on my mood. What I love about this Icelandic recipe is that it speaks of patience and restraint. It nourishes without weighing you down, warms you without disguising the flavours, and fits quite well with the way I approach others: calmly, with lasting attention rather than grand gestures. In LaBouffe, I often seek this kind of quiet truth—the kind that makes a dish more than a recipe: a way to hold your place, to feel good, and to share something simple, substantial, and real.

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