Stay in touch with the Dutch

Ingredients

• 2 l beef broth
• 200g minced pork
• 2 shallots, diced
• 150g grated Gouda (or other “fresh cheese” aka “fromage frais”)
• 2 rods of leek, cut into rings
• 1 beaker crème fraiche
• 1 hull of chili
• 1 clove of garlic (optional, but necessary if you really want the original)
• A little concentrated butter
• Seasoning (salt and vinegar)

Preparation

1. Sweat the shallots in concentrated butter.
2. Add the minced pork.
3. Let it braise.
4. Season the pork with salt and pepper,
5. Chop the hull of chili and add sprinkle over the pork
6. Add chopped clove of garlic (optional)
7. Roast for 3-4 minutes.
8. Add the broth, followed by the rings of leek.
9. Stir and allow to simmer for another 5 minutes.
10. Add crème fraiche and grated Gouda (or a substitute).
11. Let it come to the boil, then taste.
12. Add seasoning as required.
13. Serving suggestion:
14. Roast some small dices of bread (croutons).
15. Add the croutons to the soup, with chives (optional).

Serving suggestion

• Serve immediately.