Ingredients

  • 300 g floury potatoes
  • ½ leek
  • 400 g broth
  • 200 g cream
  • salt
  • nutmeg
  • 200 g bean sprouts

For the garnishing

  • 30 g bean sprouts
  • ½ shallot
  • 30 g salmon
  • 250 g soup
  • spring onion
  • extra bean sprouts

Peel and wash the potatoes. Cut them into equal pieces and boil them in salted water. When the potatoes are almost cooked, add the leek. When both the poatoes and leek are cooked, drain them and put them in a blender. Add the stock, cream and bean sprouts. Purée the soup untill smooth. Season with salt and nutmeg.


Garnishing

To serve the soup we make a delicious garnish. 

Step 1

Chop half a shallot into small cubes. Fry the shallot in a large pan to which the soup can be added. 

Step 2

Then add the bean sprouts and salmon, fry them shortly.

Step 3

Pour in the soup and bring to a boil. Meanwhile, cut the spring onion into rings. When the soup is boiling it can be served.

Step 4

Pour the soup into a nice soup plate, put some fresh bean sprouts in the middle and finish it off with the finely chopped spring onion.

We use functional and analytical cookies to ensure that our website functions properly and to make our website more user-friendly. For more information about the use of cookies we refer to our privacy policy.