Name: Christmas - Second Course - Veggie Soup with a fresh gremolata and Gruyère toast
Total time: 25 min
Yield: 2
Cuisine: Frans
Ingredients: 200 gram Aardappelen; 2 stuk(s) Knoflookteen; 1 stuk(s) Ui; 1.5 stuk(s) Prei; 10 gram Verse bladpeterselie en bieslook; 1 stuk(s) Witte ciabatta; 50 gram Geraspte gruyère DOP; 200 ml Slagroom; 10 gram Pompoenpitten; 2 el [Plantaardige] roomboter; 1 el Olijfolie; 4 el Extra vierge olijfolie; 500 ml Zoutarme groentebouillon; 2 tl Wittewijnazijn; 1 tl Mosterd; naar smaak Peper en zout

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Franse Recepten

Christmas - Second Course - Veggie Soup

with a fresh gremolata and Gruyère toast

Bestel soortgelijke recepten voor € 3,10 per portie

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

Labels:

Veggie

Allergenen :

Gluten

•Rye

•Hvede

•Milk

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

100 gram

Aardappelen

1 stuk(s)

Knoflookteen

½ stuk(s)

¾ stuk(s)

Prei

5 gram

Verse bladpeterselie en bieslook

½ stuk(s)

Witte ciabatta

(Bevat: Gluten, Rye, Hvede Kan bevatten: Uova, Glutenhaltiges Getreide, Latte, Senape, Schalenfrüchte, Sesamsamen, Soja)

25 gram

Geraspte gruyère DOP

(Bevat: Milk)

100 ml

Slagroom

(Bevat: Milk)

5 gram

Pompoenpitten

(Kan bevatten: Erdnüsse, Schalenfrüchte, Sesamsamen)

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

Energie (kJ)4856 kJ

Energie (kcal)1161 kcal

Vetten96 g

waarvan verzadigd46.2 g

Koolhydraten50.9 g

waarvan suikers8.3 g

Vezels14.4 g

Eiwitten19.6 g

Zout1.7 g

Potassium132.3 mg

Calcium18.6 mg

Iron0.7 mg

Benodigdheden

•Soeppan met deksel

•Bakplaat met bakpapier

•Koekenpan

•Staafmixer

•Kleine kom

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.