soep – My Whisk and I

45ml butter
15ml vegetable oil
2 large leeks, sliced
2 onions, chopped
2 cloves of garlic, minced
600g potato, peeled and diced
2litres chicken stock
5ml salt
black pepper
200g mature cheddar cheese, grated
80g cheese and onion potato chips

Add the butter and oil to a large saucepan set over medium-high heat.
Add the leeks and onion and cook while stirring until completely wilted and soft.
Add the garlic and cook for another minute.
Add the diced potato, stock, salt and pepper and bring the mixture to a simmer.
Lower the heat to a slow simmer, cover the saucepan with a lid and cook for about 30 minutes. Check on the soup every now and then and adjust the heat as you go. The potato must be very soft.
Decant the soup into a blender and blitz together until smooth and silky.
Pour the soup back into the saucepan and place over a low heat.
Add the grated cheese and stir the soup until the cheese has melted.
Spoon the soup into individual bowls.
Crush the potato chips in the packet and sprinkle a generous amount onto each bowl of soup.
Serve immediately.

Traditional Amsterdammers will insist that this soup be made with Groninger mustard but any good quality granulated mustard is perfect for this delicious soup. Serve it with fresh bread and extra fried bacon. Serves 4.

2 leeks, rinsed and sliced
1 onion, chopped
2 large potatoes, cut into small chunks
1 clove garlic, minced
50g flour
1 litre vegetable/chicken stock
62ml cream
30ml Groninger/granulated mustard
salt and pepper

Pour enough oil into a saucepan to cover the bottom and place on medium-high heat.
Add the leeks, onion and potato and cook until the leeks are soft. Stir often.
Add the garlic and fry for another minute.
Sprinkle the flour over the vegetables and stir-fry for another minute.
Pour in the stock and bring the soup to a boil.
Turn the heat down and simmer until the potatoes are very, very soft.
Blitz the mixture with a stick blender/liquidiser until completely smooth.
Add the cream and mustard and stir through.
Simmer the soup on a low heat for 15 minutes, stirring every now and then.
Add the bacon to a non-stick frying pan and cook until slightly crispy. Drain on kitchen paper.
Season the soup with salt and pepper.
Serve the soup piping hot with extra bacon scattered on top.

Tag: soep

Leek and Cheese Soup

Mustard Soup/Mosterd Soep