Christmas - Second Course - Veggie Soup
with a fresh gremolata and Gruyère toast
MISE EN PLACE
The day before:
- Make the soup and then reheat shortly before serving
Earlier in the day:
- Bake the crostini
- Make the herb oil
- Toast the pumpkin seeds
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
100 gram
Aardappelen
1 stuk(s)
Knoflookteen
½ stuk(s)
Ui
¾ stuk(s)
Prei
5 gram
Verse bladpeterselie en bieslook
½ stuk(s)
Witte ciabatta
(Bevat Rogge, Tarwe Kan bevatten Eieren, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)
25 gram
Geraspte gruyère DOP
(Bevat Melk (inclusief lactose))
100 ml
Slagroom
(Bevat Melk (inclusief lactose))
5 gram
Pompoenpitten
(Kan bevatten Pinda's, Noten, Sesamzaad)
Zelf toevoegen
1 el
[Plantaardige] roomboter
½ el
Olijfolie
2 el
Extra vierge olijfolie
250 ml
Zoutarme groentebouillon
1 tl
Wittewijnazijn
½ tl
Mosterd
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.
- Preheat the oven to 200°C. Prepare the stock.
- Peel and smash the garlic. Chop the onion and slice the leek into thin rings.
- Melt the butter in a soup pot over medium-high heat and fry the onion, garlic and leek for 5 - 6 minutes.
- Peel and dice the potato, then transfer it to the soup pot.
- Add the mustard, stock and cream, then bring to a boil and cover with the lid. Allow to simmer for 7 - 8 minutes.
- Slice the bread and transfer to a parchment-lined baking sheet. Drizzle with the olive oil and season with salt and pepper.
- Top with three quarters of the Gruyère and then bake in the oven for 6 - 8 minutes.
- Finely chop the herbs and set aside a third of the chives to use later as garnish.
- Transfer the rest of the herbs to a small bowl. Add the extra virgin olive oil and season to taste with salt and pepper, then mix well to combine.
- Meanwhile, heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
- Add the white wine vinegar to the soup, then use an immersion blender to process until smooth. Season to taste with salt and pepper.
- Serve the soup in bowls and top with the herb oil, the toasted pumpkin seeds and the rest of the Gruyère.
- Serve the crostini alongside and garnish with the reserved chives.
