Preisoep met aardappel
Flemish leek soup is one of Belgium’s national dishes and a favorite during the cold and rainy winter months.
To make this thick, nutritious and heartwarming dish, leeks are cooked with potatoes in a flavorful beef broth.
Preisoep is most often prepared as a mere soup, but it can also be elevated to quite a meal when meaty beef bones are added to the pot, cooked until tender and reserved for the second course.
RECIPE INGREDIENTS
400g potatoes (or potato slices)
3 leeks (in rings, approx. 400 grams)
2 cloves of garlic
1 teaspoon curry powder
1 vegetable stock tablets
700ml water
1 tablespoon olive oil
200ml cooking cream
Pinch of black pepper
oil or butter for frying
DIRECTIONS ON PREISOEP MET AARDAPPEL
Over medium heat, fry the minced garlic in a stockpot with a little oil or butter. Add the potatoes sliced or sliced and fry for a few minutes.
Then add the leek and fry for a few minutes. Add a pinch of curry. Pour in the water and add the stock cube and let it dissolve.
Boil the soup for about 15 minutes until the potatoes are well cooked.
Puree the soup with a stick blender. Add the cream and stir through. Season the soup with a pinch of pepper and a little salt if necessary.
Add some shrimps, smoked salmon chips or fried bacon if using.
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Ingredients
400g potatoes (or potato slices)
3 leeks (in rings, approx. 400 grams)
2 cloves of garlic
1 teaspoon curry powder
1 vegetable stock tablets
700ml water
1 tablespoon olive oil
200ml cooking cream
Pinch of black pepper
oil or butter for frying
Instructions
- Over medium heat, fry the minced garlic in a stockpot with a little oil or butter. Add the potatoes sliced or sliced and fry for a few minutes.
- Then add the leek and fry for a few minutes. Add a pinch of curry. Pour in the water and add the stock cube and let it dissolve.
- Boil the soup for about 15 minutes until the potatoes are well cooked.
- Puree the soup with a stick blender. Add the cream and stir through. Season the soup with a pinch of pepper and a little salt if necessary.
- Add some shrimps, smoked salmon chips or fried bacon if using.
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Ingredients
400g potatoes (or potato slices)
3 leeks (in rings, approx. 400 grams)
2 cloves of garlic
1 teaspoon curry powder
1 vegetable stock tablets
700ml water
1 tablespoon olive oil
200ml cooking cream
Pinch of black pepper
oil or butter for frying
Instructions
- Over medium heat, fry the minced garlic in a stockpot with a little oil or butter. Add the potatoes sliced or sliced and fry for a few minutes.
- Then add the leek and fry for a few minutes. Add a pinch of curry. Pour in the water and add the stock cube and let it dissolve.
- Boil the soup for about 15 minutes until the potatoes are well cooked.
- Puree the soup with a stick blender. Add the cream and stir through. Season the soup with a pinch of pepper and a little salt if necessary.
- Add some shrimps, smoked salmon chips or fried bacon if using.