Rocket and Blue Cheese Soup
And easy, fresh and vibrant soup is given a zing with the addition of blue cheese.
English
Serves 2
Ingredients
1 clove garlic
1 shallot
350g rocket leaves
50g butter
1 organic vegetable stock cube
100g blue cheese
125g crème fraiche
2 floury potatoes
3 tablespoons olive oil
salt and pepper
Method
Finely chop the garlic clove and shallot. Peel the potatoes and cut into cubes. Dissolve the vegetable stock cube in 1,2 liters hot water. Crumble the blue cheese.
Heat a pan over medium heat with 3 tablespoons olive oil and the butter and sweat the shallot for 3 minutes. Add the garlic clove and fry for a further 1 minute.
Add the stock and potatoes and bring to the boil. Cook for 15 minutes until soft.
Add the rocket and three-quarters of the blue cheese and bring to the boil. Blend the soup with a stick blender or blender until smooth and season with salt and pepper.
Reheat the soup and spoon into a bowls. Dollop on some crème fraiche and sprinkle over the remaining blue cheese.
Delicious served with sourdough bread
Nederlands
voor 2 personen
Ingrediënten
1 teentje knoflook
1 sjalotje
350g rucola
50g boter
1 biologisch groentenbouillonblokje
100g blauwe kaas
125g creme fraiche
2 kruimige aardappels
3 eetlepels olijfolie
zout en peper
Bereiding
Snijd het sjalotje en knoflook fijn en los het groentenbouillonblokje op in 750 ml warm water. Schil de aardappels en snijd in stukjes. Kruimel de blauwe kaas.
Verwarm een pan op medium vuur met 3 eetlepels olijfolie en de boter en bak het sjalotje 3 minuten. Voeg de knoflook toe en bak nog een 1 minuut.
Voeg daarna de bouillon en aardappels toe en breng aan de kook. Kook 15 minuten totdat de aardappels zacht zijn.
Voeg de rucola en drie-kwart van de blauwe kaas toe en breng aan de kook. Pureer de soep glad met een staafmixer of in een blender en breng op smaak met zout en peper.
Warm de soep voorzichtig op en verdeel over kommen. Schep een lepeltje creme fraiche op de soep en kruimel de resterende blauwe kaas er overheen.
Heerlijk geserveerd met zuurdesembrood
Indian pea soup
Ingredients
2 tablespoons sunflower oil
1 teaspoon cumin seeds
1 teaspoon finely chopped garlic clove
1 teaspoon finely chopped green chilli
1 teaspoon finely chopped ginger
1 shallot finely chopped
200 g peas
400 ml vegetable stock
1 bunch coriander (leaves only)
½ teaspoon garam masala
1 tablespoon butter
1 tablespoon black mustard seeds
3 tablespoons sunflower oil
Method
Heat the sunflower oil and add the cumin seeds. When they start popping, add the finely chopped garlic, green chilli, ginger and shallot and gently fry for about 2 minutes (do not let it colour).
Add the peas and fry for 2 minutes. Add the stock and cream to the peas, bring to the boil. After a couple of minutes, add the coriander, garam masala and season with salt and pepper. Remove the pan from the heat. Blend the soup in a blender until smooth.
For the "Indian Caviar"
Heat the sunflower oil and add mustard seeds. When they pop, lower the heat and cook for another 2 minutes. Remove the pan from the heat and set aside.
Cold Roasted Beetroot and Fennel Soup
A refreshing summer soup made with ingredients usually associated with the colder months.
Serves 2
Ingredients
500 g pre-cooked beetroot
1 fennel
3 celery stalks
1 onion
2 vegetable stock cubes
1 bay leaf
1 small cucumber
1 small red onion
1 bunch radishes
1 orange
4 tablespoons olive oil
salt and pepper
dark country bread to serve
Method
1
Preheat the oven to 200 ° C. Cut the beetroot into chunks. Drizzle with 2 tablespoons of olive oil and roast for 15 minutes. Cut the fennel in half, remove the hard core. Keep the green twigs separate. Cut the fennel and celery into small pieces. Peel and chop the onion.
2
Heat 2 tablespoons of olive oil in a pan. Add the fennel, celery, onion and bay leaf and sweat for 5 minutes over medium heat. Dissolve the bouillon cubes in 1 liter of hot water.
3
Pour the warm stock into the pan and simmer for 20 minutes. Add the beets to the pan, remove the bay leaf. Blend the soup with a stick blender until smooth. Add a little extra water if the soup us too thick.
4
Cut the cucumber, red onion and radishes into small cubes. Chop the green fennel fronds and stir through the cubed vegetables. Grate the zest from orange and mix it through the finely chopped vegetables.
5
Season the soup with salt and pepper.
6
Divide the soup between 2 bowls and sprinkle the cucumber mixture. Drizzle with a little olive oil and serve with dark farmhouse bread.
Red Lentil and Swiss Chard Soup
Keep the cold at bay with this warm and comforting soup which is also happens to be incredibly healthy.
Serves 2
Ingredients
200 g red split lentils
1 vegetable stock cube
1 red onion
200 g swiss chard
1 teaspoon ground cumin, 1/2 teaspoon ground coriander
2 garlic cloves
1 lemon
1 bag coriander
4 tablespoons olive oil
salt and freshly ground black pepper
Method
Finely chop the onion and garlic. Dissolve the stock cube in 1 litre hot water.
Heat a pot over medium heat with 2 tablespoons olive oil. Sweat the red onion for 2 minutes. Add the chopped garlic and fry for a further 1 minute.
Add the spices, lentils and stock to the pot. Bring to the boil and simmer for 10 – 15 minutes. If necessary, remove the froth with a soup ladle.
Slice the stalks away from the leaves of the swiss chard. Wash the chard and drain in a colander. Finely slice the leaves and slice the stalks on the diagonal into 1 cm pieces. Heat a frying pan with 2 tablespoons olive oil and fry the chard stalks for 4 minutes, add the leaves and cook for a further 2 minutes.
Blend the cooked lentils with a stick blender to a coarse soup. Season with salt and pepper.
Add the fried chard to the lentil soup and add lemon juice to taste. Pick the coriander leaves. Divide the soup between 2 bowls and garnish with the coriander.
Asparagus Vichyssoise
On a hot spring or summer day, there is nothing as refreshing as a chilled soup. The classic Vichyssoise is a chilled leek and potato soup. To this recipe, we have added one of our favourite ingredients of the season, namely green asparagus. Try this recipe out for your next lunch or dinner.
Serves 4
Ingredients
2 bunches green asparagus
40 gr butter
1 large onion
1 large leek
2 floury potatoes
1 vegetable stock cube
250ml tub cream
3 tablespoons olive oil
salt and pepper
Method
1
Cut the asparagus tips into 4 cm pieces. Finely chop the remaining asparagus. Finely slice the onion and cut the leek in lengthways in half. Wash under a tap of cold water and finely slice. Peel the potato and cut into cubes.
2
Heat a pan with the butter and olive oil. Add the onion, leek, potato and sliced asparagus (keep the asparagus tips aside). Mix well through the warm butter, cover the pan and sweat for 10 minutes over a low heat.
3
Dissolve the stock cube in 1 litre boiling water. Add the stock to the pan. Bring to boil and simmer gently for 10 minutes.
4
Add 200 ml cream and cook for 5 minutes. Season with salt and pepper. Blend with a stick blender (or regular blender). Thin with a little water if necessary. Cool off, place in a bowl and chill in the refrigerator until cold.
5
Bring a pan of salted water to the boil and add asparagus tips. Boil for 2-3 minutes. Drain off the water and cool under cold water. Drain on kitchen paper.
6
Spoon the soup into 4 bowls. Sprinkle some of the remaining cream over it and top with the asparagus tips.
This soup is also served delicious hot.
Sausages with Lentils
Fennel and Pepperoncini Sausages with Lentils and Onion Chutney
Serves 2
Ingredients
4 Brandt & Levie fennel and pepperoncini sausages
200g Puy lentils
1 carrot
1 stick celery
1 onion
2 cloves garlic
3 sprigs thyme
80g balsamic-onion chutney (homemade or store bought)
6 tablespoons olive oil
1 heaped teaspoons Dijon mustard
salt
pepper
Method
1
Peel the carrot and finely chop along with the onion, celery and garlic cloves. Heat a pot over medium heat with 2 tablespoons olive oil and fry the chopped vegetables for about 5 minutes.
2
Add the lentils and thyme to the pot and enough water to just cover the lentils. Bring to the boil and simmer gently for about 20-30 minutes.
3
Heat a frying pan over medium heat with 2 tablespoons olive oil. Fry the sausages until golden brown and cooked through, about 12 minutes.
4
If the lentils are still too wet when cooked, pour off the excess water. Season with salt and pepper and a heaped teaspoon Dijon mustard. Stir through 2 tablespoons olive oil. Divide the lentils between 2 plates, slices the sausages, lay on top and serve with the onion chutney.
Mussel and Fennel Soup
A beautiful combination, this is somewhere between a soup and a 'stew' of mussels.
They say mussels should only be eaten in months with an 'r' in the name, but that's untrue. Mussels are available year round.
Serves 2
Ingredients
2 kg pack mussels
2 fennel bulbs
2 cloves garlic
1 bunch flat leaf parsley
1 large onion
1 tin chopped tomatoes
1 sourdough roll
olive oil
splash of white wine
salt and pepper
Method
Thinly slice the fennel. Finely chop the garlic, parsley stalks and onion. Open the pack of mussels and place in a bowl of cold water. After a few minutes, check to see if there are any open mussels. If so, discard them.
Slice the sourdough roll and fry in a frying pan with 2 tablespoons olive oil until a light golden brown.
Heat 3 tablespoons olive oil in a large pot and add all the chopped vegetables and sweat for 5-7 minutes. Add a splash of white wine and the tinned tomatoes and bring to the boil. Add the mussels to the pot and place on the lid. Cook for 5 minutes until the mussels have opened, shaking the pan after about 2 minutes.
Add salt, pepper and 2 tablespoons olive oil to the soup. Divide between 2 bowls. Scatter with finely chopped parsley and serve with the fried bread.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Klik hier voor het recept in Nederlands.
Pumpkin and Chorizo Soup
This soup can easily made vegetarian by omitting the chorizo and replacing it with a little smoked paprika when adding the butternut squash.
Serves 4
Ingredients
1 – 2 butternut squash weighing 1,5 kg
250 g chorizo
2shallots
3 cloves garlic
2 tins tomato cubes
1 tin black beans
2 vegetable stock cubes
Method
Peel the butternut squash, remove the seeds and cut into cubes. Finely chop the shallots and garlic cloves. Remove the skin from the chorizo and cut into ½ cm cubes. Dissolve the stock cubes in 2 liters of boiling water.
Heat a pan with 3 tablespoons olive oil over medium heat and fry the chorizo for 2 minutes. Scoop out of the pan and drain on a piece of kitchen paper. Add the garlic to the chorizo oil and fry for 1 minute.
Sweat the shallots in the chorizo oil. Add the butternut and fry for 2 minutes. Add the tinned tomatoes and stock. Bring to the boil and simmer gently until the squash is tender.
Blend the soup with a stick blender until smooth and season with salt and pepper. Drain the beans and add to the soup to warm through. Spoon the soup into bowls, sprinkle over the chorizo and and drizzle with a little olive oil.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Klik hier voor het recept in Nederlands
Blend it to the Max - The Magimix Blender
A kitchen appliance we cannot live without. Our Magmix blender makes blending easier than ever before.
It's automatic pre-set functions for soups, smoothies, frozen desserts and crushed ice ensure you don’t have to muddle through confusing settings: simply press a button and you’re on your way to delicious, healthy snacks and meals. There is also a pulse setting for extra control.
This powerful and quiet machine uses the exclusive BlenderMix system for a finer blend. The heat-resistant glass jug has a watertight lid and pouring lip for complete ease of use.
A large 1.8L capacity provides plenty of space, and thanks to a 1200W output it won’t be long until you, just like us, enjoy the fruits of your culinary labour! The handy spatula helps you get every last drop out of this blender, and you can creatively experiment using the included recipe book or from our recipes on the side.
Come and visit us from June at the Westergasfabriek and test the blender and other Magimix appliances out for yourself. As one of our prestigious partners, we'll be using Magimix appliances in our brand new kitchen.
Here are a few of our recipes using the Magimix blender:
Kale smoothie
Green Smoothie
Blackberry Smoothie
Pea and Mint Soup
Roasted Pumpkin and Dukkah Soup
Pea and Mint Soup
Make the most of seasonal fresh peas in this bright and vibrant soup. If you can't find fresh peas. frozen work just as well.
Serves 4
Ingredients
1 large onion, chopped
olive oil
850ml vegetable or chicken stock
400 g fresh or frozen podded peas
4 tablespoons chopped fresh mint
salt and pepper
50 g fresh ricotta, thinned with a little milk, to garnish
pea shoots, to garnish
Method
Heat a pan with 2 tablespoons olive oil an fry the onion for about 5 minutes. Pour in the stock and add half the mint and bring to the boil. Add the peas and bring to the boil again.
Stir in the remaining mint and season with salt and pepper. Blend the soup in a liquidiser until smooth as you like. Taste and check the seasoning, adjusting with salt and pepper if necessary. Return to the pan and reheat.
Serve the soup in bowls, garnished with the ricotta and pea shoots.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours