Continental Recipe

Preisoep met aardappel

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.

 

 

HERE ARE SOME BELGIAN RECIPES:

BELGIAN SNEEUWBALLEN(SNOWBALLS)

BELGIAN BICKY BURGER RECIPE

BELGIAN LIEGE WAFFLES RECIPE

BELGIAN LA DAME BLANCHE

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

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Preisoep met aardappel

Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 100 calories 3 grams fat
Rating: 5.0/5
( 1 voted )

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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