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Romige aardpeersoep met truffelolie en tuinkers
Romige aardpeersoep met truffelolie en tuinkers

Romige aardpeersoep met truffelolie en tuinkers

met krokante aardpeer en geroosterde hazelnoten

In dit verfijnde soepje komen verschillende zoete, nootachtige en aardse smaken samen - en dat is bijzonder lekker!

Allergens:
Tree nuts
Gluten
Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

½ unit

Knoflookteen

½ unit

Sjalot

150 g

Aardpeer

75 g

Aardappelen

5 g

Hazelnoten

2.5 g

Tuinkers

4 milliliters

Extra vierge olijfolie met truffelaroma

0.13 unit

Baguette

Not included in your delivery

½ tablespoon

Roomboter

¼ unit

Groentebouillonblokje

½ teaspoon

Witte balsamicoazijn

1 tablespoon

Zonnebloemolie

to taste

Peper en zout

Nutrition Values

Energy (kJ)2643 kJ
Calories632 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate72 g
Sugar19 g
Dietary Fiber31 g
Protein11 g
Salt2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Soup pan with lid
Paper Towel
Stick Blender
Plate
Tall-Sided Pan

Cooking Steps

Soep maken
1

Schil de aardappelen en 3/4 van de aardpeer en snijd in blokjes van 2 cm. Was de achtergehouden aardpeer grondig en snijd in dunne plakjes. Pers de knoflook of snijd fijn. Snijd de sjalot in halve ringen. Verhit 1/2 el roomboter per persoon in een soeppan met deksel en fruit de sjalot 1 minuut op middelhoog vuur. Voeg de aardpeerblokjes, aardappelblokjes en knoflook toe en bak 2 - 3 minuten. Blus af met 1/2 tl witte balsamicoazijn per persoon. Voeg per persoon: 1/4 bouillonblokje en 250 ml kokend water toe en kook de soep, afgedekt, 15 - 20 minuten.

Aardpeer krokant bakken
2

Haal de soeppan van het vuur, voeg een scheutje slagroom toe en pureer met een staafmixer. Breng op smaak met peper en zout. Verhit 1 el zonnebloemolie per persoon in een koekenpan en bak de aardpeerplakjes 4 - 6 minuten op middelhoog vuur, of tot ze goudbruin zijn. Laat de aardpeerplakjes uitlekken op een bord met keukenpapier. Breng op smaak met peper en zout.

Hazelnoten roosteren
3

Verwarm de oven voor op 200 graden. Bak de baguette 8 - 10 minuten in de oven. Hak de hazelnoten grof. Verhit dezelfde koekenpan zonder bakvet op middelhoog vuur en rooster de hazelnoten 2 - 3 minuten. Haal uit de pan en bewaar apart.

Serveren
4

Knip de tuinkers. Verdeel de soep over diepe borden. Garneer met de gebakken aardpeer, hazelnoten, tuinkers en truffelolie naar smaak. Snijd de baguette in plakjes en serveer ernaast.

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