Soups
Gromperzopp
Ingredients
- 1kg (2 1/4 lbs) Potatoes, peeled and diced
- 1 Leek, sliced
- 1 Onion, diced
- 2 tbsp (28g) Butter
- 1L (4 1/4 cups) Vegetable stock
- 150ml (1/2 cup) Cream
- Salt and pepper, to taste
- Chives, chopped, to garnish
Method
- Melt the butter in a pot and sauté the leek and onion until softened.
- Add the diced potatoes and stock, bring to a boil, then simmer for 25-30 minutes until the potatoes are very tender.
- Blend partially or fully with an immersion blender to the desired consistency, from chunky to smooth.
- Stir in the cream and season with salt and pepper.
- Serve hot, garnished with chives.
Introduction: A simple, creamy potato soup like this reflects Luxembourg's deep reliance on the potato as a kitchen staple, and remains a common comforting first course through the colder months.
Cultural Background: A simple, creamy potato soup like this reflects Luxembourg's deep reliance on the potato as a kitchen staple, and remains a common comforting first course through the colder months.
Tips: Blending only part of the soup and leaving some potato chunks whole gives a heartier texture than a fully smooth purée.
Variations: Top with crispy bacon bits or a swirl of extra cream for a richer presentation.
Nutrition: Approx. 230 kcal, 5g protein, 12g fat, 26g carbohydrates per serving.
FAQs:
Q: Can I make this soup vegan?
A: Yes, use a plant-based cream and swap the butter for oil; the flavour remains very close to the original.
Q: How long does it keep?
A: It keeps well in the fridge for up to three days and freezes well without the cream, which is best added after reheating.
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