Difference between revisions of "Aardappelsoep"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Dutch ([^cC])(.*)\]\]" to "Category:Dutch cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Soups Recipes" to "Category:Soup Recipes") |
||
| Line 22: | Line 22: | ||
[[Category:Dutch cuisine]] | [[Category:Dutch cuisine]] | ||
| − | [[Category: | + | [[Category:Soup Recipes]] |
[[Category:Leek Recipes]] | [[Category:Leek Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
Revision as of 11:57, 10 May 2012
Description
Dutch potato soup. In a country renowned for its potato eaters or aardappeleters, it is no wonder that there is a tasty and filling Potato soup available. This soup can serve as a filling meal on a cold day.
Ingredients
- 1 liter water
- 4 stock cubes
- 1½ dl milk
- 6 medium sized potatoes
- 2 leeks
- 25 g butter
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped celery
- pepper to taste
Directions
- Peel and cube the potatoes.
- Bring the water to the boil and dissolve the stock cubes.
- Chop the cleaned leek (including the green) and saute on a low heat in the butter.
- Add the stock and the cubed potatoes. Leave the potatoes to cook through and through.
- When cooked, mash with a fork. Put the mashed mixture back in the pan and add the warmed milk and some pepper.
- Leave the soup to boil for a short while and stir in the chopped parsley and celery just before serving.
