Aartappel en Prei Sop / Potato and Leek Soup

Potato and Leek soup

Aartappel en Prei Sop

Braai 400 g opgesnyde, gewaste preie en 2 groot wortels wat in ringe gesny  in botter tot sag. Gooi bietjie olie by jou botter sodat dit nie brand nie. Braai 2 gekapte knoffelhuisies saam met die preie. Gooi 2liter groente of hoender aftreksel by die preie en wortels, gooi 400g aartappel blokkies by en kook totdat alles sag is. Maak alles fyn met ‘n hand menger, meng 750ml vars room by en prut vir nog ‘n rukkie. Krummel 1 blok goeie blou kaas in die sop, Voeg sout en vars gemaalde swart peper by na smaak. Proe eers voordat jy sout bygooi omdat die aftreksel en blou kaas reeds souterig is. Jy kan fyn gekapte pietersielie by die sop meng vir kleur. Bedien die sop in ‘n krakerige broodrolletjie waarvan jy die bokant afgesny het soos ‘n deksel. Druk die brood binne in die rolletjie na die kante toe. Verf die rolletjie en die deksel met ‘n olyf olie en Ina Paarman Rosemary en Olive mengsel. Bak die broodjie en die deksel  @180 grade tot goudbruin maar nie te hard nie. Bedien die sop in die brood bakkie op ‘n klein bordjie.

Potato and Leek Soup

Fry 400g washed and chopped leeks with 2 large carrots that are cut into rounds in butter until soft. Add a bit of oil to the butter to prevent the butter from burning.Add 2 chopped garlic cloves to the leek and carrots, Add 2 litres vegetable or chicken stock to the leeks and carrots. Add 400g cubed potato and boil everything together until soft. Blend with a hand blender until smooth, add 750ml fresh cream and simmer for a while. Crumb a wedge of good quality blue cheese into the soup. Add salt and freshly grounded black pepper to the soup. Taste first before you add the salt as the stock and blue cheese are also salty. You can add chopped fresh parsley to the soup for colour. Serve the soup in crispy bread rolls. Cut the top of a crispy roll to make a lid for your edible soup bowl. Press the bread inside the roll to the sides. Paint the roll with a mixture of olive oil and Ina Paarman Rosemary and Olive spice. bake the roll and lid @180 degrees until it is golden brown and crispy but not hard. Serve the soup in the bread bowl on a side plate.

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