I’ve tried this soup last week and I really liked it. Maybe you want to give it go too, so here is the recipe.Type: Dutch, starter or main course,
serves: 4
Preparation time in minutes: 25
Contains per single serving:
Energy 255 cal - protein 4 g, fat 22 g – carbohydrates 10 g
Ingredients:
2 tablespoons olive oil,
500 gram leek, use the white and the light green part, thinly sliced,
2 potatoes peeled and cut into (cube like) pieces
Chicken stock (from a cube), 1 litre
2 tablespoons of sharp (whole-grain) mustard
125 ml crème fraîche (light)
Salt and pepper
Other stuff you need:
(Immersion) blender
Soup pot
Method:
Reserve a bit of light green parts of leek (sliced very thinly) to add to the plates/bowls just before serving.
Put the oil in the soup pot and heat it.
Add the leek to the pot and let it sweat for 3 minutes or so, just giving fragrance not colouring!
Add the potato and stock and bring everything to a boil
Let it simmer for 10 -15 minutes
Add the mustard and the crème fraîche
Puree the soup with your (immersion) blender
Reheat the soup and season with salt and pepper to taste
Put the soup in their serving bowls and sprinkle the reserved bits of leek on top!
Enjoy your soup!
6 comments:
I am told Leek and potato soup is the best I make. The addition of mustard sounds intriguing. Thanks for the tip
Sounds delicious.
*YUM*
They say that leek combined with mustard is one of the irresistible culinary combinations.
Other irresistible combinations are: pear and gorgonzola, peas and mint, fish and lemon, coffee and chocolate, asparagus and egg, basil and tomato, dill and salmon, lemon and spinach, tomato sauce and vodka, carrots and ginger.
Anyway I really liked the combination of leek and mustard, so give it a go if you dare :)
Hmmm, you're making me hungry....
Hungry, KJ's Muse? Eat!! ;)
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