Filter
Reset
Sort ByRelevance
MommyQueen
Leek-mustardsoup
Dutch soup with leeks, potatoes, mustard and crème fraîche.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash the leek and cut into rings.
-
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.
-
Cut the potatoes into cubes.
-
Add the potatoes and stock and bring the whole to the boil. Let the soup simmer for 10-15 min.
-
Spoon the mustard and creme fraiche into the soup and puree the whole with the hand blender. Season with salt and pepper.
-
Heat the soup briefly and scoop it into bowls or deep plates. Sprinkle the reserved rings of leek.
Blogs that might be interesting
-
25 minAppetizerwalnut, chives, cooking cream, chicken bouillon, knolsederij, onion, sunflower oil, butter, mace, salt,cream of celeriac with mace butter -
15 minLunchiceberg lettuce, mayonnaise, buttermilk, celery, red apple, seedless red grape, walnut,waldorf wedge salad -
40 minAppetizerWhite rice, yellow rice, Red pepper, ginger, spring / forest onion, Dutch shrimp, filo pastry, protein, frying oil, Red onion, coriander, sour cream, hot pepper sauce, lemon juice,hot shrimp filos -
20 minAppetizerbutter, onion, garlic, garden peas, shoulder ham, fusilli, whipped cream,fusilli al prosciutto
Nutrition
205Calories
Sodium0% DV1.105mg
Fat17% DV11g
Protein10% DV5g
Carbs6% DV19g
Fiber20% DV5g
Loved it