The garnish for this vegetable soup was made by horizontally slicing a hotdog roll, drizzling it with olive oil and toasting it in the oven. The garnish on the crouton is homemade mayonnaise with cherry tomatoes and fresh soft herbs.
1 onion, chopped 2 cloves of garlic, minced 2 sticks of celery, leaves included, washed and chopped 1 x 400g tin of chopped tomatoes 1 litre chicken or vegetable stock 2 bay leaves 3 carrots, chopped 400g potato, peeled and cubed
Place a large saucepan over medium heat and add some vegetable oil. Add the onion, garlic and celery and cook for about 10 minutes. Add the tinned tomato and cook for another 10 minutes. Pour in the stock, add the bay leave, carrot and potato and bring to the boil. Turn the heat down to a simmer and cook for 50 minutes, stirring every now and then. Mash or liquidise half of the soup, cook another 5 minutes and serve with a fresh, crusty bread.
Soak the beans in a bowl filled with cold water for a minimum of 6 hours. Rinse the beans and add them to a pressure cooker with enough water to cover them by 3cm. Cook for 45 minutes. (If you are cooking them in a saucepan – simmer gently for 1 – 2 hours until soft when pressed between your fingers). DO NOT ADD SALT OR ANY OTHER FLAVOURANTS AT THIS STAGE! Place another large saucepan on a medium heat and add a splash of vegetable oil. Add the onion, garlic, carrots and leeks and gently cook until the onion is soft and translucent. Add the beef, season well with salt and pepper and stir-fry for 5 minutes. Pour in the beef stock and Worcestershire sauce and bring to the boil. Turn the heat down to a simmer and cook for 1 hour. Drain the beans, mash them roughly and add to the beef mixture. Simmer the soup for 30 minutes while keeping a hawk’s eye on it as it will burn easily at this stage. Stir often and regulate the temperature. Taste the soup and adjust the seasoning. Serve steaming hot with a fresh crusty bread.
If you need to speed things up in the kitchen you may make this soup with store-bought stock and rotisserie chicken.
45ml olive oil 1 onion, finely chopped a small bunch of salad onion, chopped 1 clove of garlic, minced 1l chicken stock 2 eggs 60ml fresh lemon juice 375ml cooked rice 500ml cooked chicken breast, shredded
Place a saucepan on medium-high heat and add the oil, onion and salad onion. Cook until the onion is soft and translucent. Add the garlic and stir-fry for 1 minute. Pour in the chicken stock and season with salt and pepper. Bring the mixture to the boil, turn down the heat and leave to simmer. Add the eggs, lemon juice and 60ml of the rice to a blender. Blend until smooth. Keep the blender running and slowly pour in 250ml of the hot stock. Now pour this mixture into the stock mixture in the saucepan while stirring. Add the rest of the rice and the shredded chicken. Simmer the soup for 10 minutes, on a low heat (do not let it boil) until thick. Spoon into bowls and serve immediately.
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.