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MommyQueen
Leek-mustardsoup
Dutch soup with leeks, potatoes, mustard and crème fraîche.
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Ingredients
Directions
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Wash the leek and cut into rings.
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Heat the oil in a soup pot. Place some light green thin rings of leek separately for the garnish and bake the rest over medium heat for 3 minutes in the oil.
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Cut the potatoes into cubes.
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Add the potatoes and stock and bring the whole to the boil. Let the soup simmer for 10-15 min.
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Spoon the mustard and creme fraiche into the soup and puree the whole with the hand blender. Season with salt and pepper.
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Heat the soup briefly and scoop it into bowls or deep plates. Sprinkle the reserved rings of leek.
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Nutrition
205Calories
Sodium0% DV1.105mg
Fat17% DV11g
Protein10% DV5g
Carbs6% DV19g
Fiber20% DV5g
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