To make snert is always a fun process. A lot of cutting ingredients but the creation of the soup itself is very easy. Especially if you have great ingredients. I had some nice meat from the butcher, like a great rookworst.

Also the transportation to my work was interesting. Normally you will let the soup cool down. And after a day it tastes even better. But I wanted to serve it hot and had no possibility for that at my work. So I transported the warm soup in a car. It actually also was the first snowy day this year, so you can imagine it was a bit slippery. Luckily no accidents.

But the end result was great. It was pretty thick considering the fact that it hadn’t cooled down yet.

All of this wasn’t just for my fun, it was also for a good cause. This year we are gonna join the Alpe d’HuZes again with a team, 21x vlammen.

Alpe d’HuZes is an Dutch event where people try to climb the Alpe d’Huez six times on a single day, for the Dutch Cancer Society. All the money they raise goes directly to research for a cure or prevention of the disease cancer. This year alone almost 2000 people will join and they will try to raise 10 million euros.

The snert was my way to contribute a little bit to that big cause. In return for my soup I asked attention for this event and donations.

And you can still support me by donating or read about my actions.

Like I said, I always try to create a lot of dishes with mustard as ingredient. I even once tried to make my own mustard. Which reminds me, I have to make a new mustard soon.

Now back to the soup of the day, the mustard soup. I used some potatoes & leeks which gave it a fairly thick structure. I also added some bacon for a crispy taste. Together with some grilled bread with cheese and crème fraîche this soup clearly cut the mustard…

The biggest challenge for this dish was to get some Thai ingredients. I didn’t have fresh galanga but powder. I heard those two can be a big difference in taste. So I definitely want to try this same recipe with fresh galanga.

This recipe is right up my alley. I like the spicy chili in combination with the fresh sour lemon & lemon grass. Great classic soup!

I tried to recreate the Olvarit babyfood into a soup. It was a broccoli puree with pieces of turkey breast. They also added applejuice for the sweetness. I saw on Foodpairing.be, one of my favourite sites, that they had a suggestion to pair broccoli together with blackberries or black currant. So why not red cherries, it was time to give this a shot!

Het originele recept van Allerhande heb ik eerst geprobeerd. De soep had een goede smaak ondanks het ontbreken van de gorgonzola. Maar uiteraard wilde ik er een eigen draai aan geven. Bij poging twee heb ik ook appel, wortel & balsamico azijn gebruikt. Hierdoor smaakte de soep zowel iets zuurder als zoeter en was hij ook wat steviger. Uitgebakken spekjes lijken me ook wel wat, maar dat probeer ik volgende keer.

Een goede stevige soep met pasta, kaas en groenten. Een recept waar weinig aan veranderd hoefde te worden, alleen de munt heb ik als ingrediënt weggelaten. Vond dat niet een fantastische combinatie en het maar gebruikt als garnering. Voor de volgende keer is het misschien een idee om stokbrood met gegratineerde kaas te serveren.

Of course the first thing I did was to try cinnamon covered kiwifruit. This tastes really good, I can recommend it to everyone. When I read the blog about the Super Soup Challenge I knew I had to do something with these flavours in a soup. I found a lot of recipes of cold kiwifruitsoup which had white wine in it. I decided to go for a warm alternative with grapes.

The outcome of my recipe is certainly something to talk about. If you are big sucker for sourness taste you would love this. It has a strong acid aftertaste which I really liked. The addition of the cinnamon takes a bit of that strong taste away and also complements the dish. A nice first try, although I feel it still needs some adjustments

Ingredients (serves 2)
3 kiwifruits
50 grams white seedless grapes
50 grams flour
50 grams butter
2,5 dl water
cinnamon

Peal the kiwifruit and cut them into small pieces. Don’t overcook it by letting it turn brown. After a few minutes you can add flour to create a light roux. Add the water in small quantities to the roux while stirring, to ensure proper mixing. Let it boil a bit and then add the kiwifruit and grapes. Softly boil for about 10 minutes. Stick the soup in a blender. Serve it with ground cinnamon.

Het was een succesvolle eerste kennismaking met postelein. De soep was goed gelukt, de combinatie met lente-ui is erg lekker. Maar ook de postelein zelf is erg smaakvol. Aangezien ik nog wat over heb zal ik in dezer dagen er nog een gerecht mee maken.

Ingrediënten (2 personen)
200 gram postelein
2 lente-uien
50 gram boter
50 gram bloem
6 dl groentebouillon
2 bruine boterhammen (oud)
olijfolie

Maak allereerst wat croutons. Snij de boterhammen in brede repen en besprenkel ze met olijfolie. Doe de repen voor ongeveer 10 minuten in een oven van 220 graden. Maak ondertussen de soep. Doe de postelein in een pan met boter en laat het slinken. Voeg de bloem toe en maak roux. Daarna kan beetje bij beetje de bouillon toegevoegd worden. Voeg daarna de gesneden lente-ui toe en laat het geheel 10 minuten zachtjes koken. Serveer met de croutons en eventueel wat bieslook.

(Receptbron: The Greenery)

I’m a big fan of mustardsoup. It has a nice rich spicey taste. Adding some chopped mint creates great contrast. The freshness of the mint is big plus for the soup!

Ingrediënts (2 persons)
1 onion
75 grams bacon
100 grams butter
100 grams wheat flour
1 liter beef flavor broth
white wine
2 tsp mustard

First of all chop up the onion and bacon. Heat the butter in a pan and cook the onion and bacon. Don’t overcook it by letting it turn brown. After a few minutes you can add flour to create a light roux. Add the hot broth in small quantities to the roux while stirring, to ensure proper mixing. Let it boil a bit and then add some white wine and mustard. Softly boil it for about ten minutes. When served add chopped mint on the soup.

(Source recipe: Kookotheek.com)

Ingrediënten (2 personen)
200 gram champignons
50 gram boter
50 gram bloem
8 dl runderbouillon

Een makkelijke soep om te bereiden. Eerst de champignons klein snijden en daarna aanfruiten in de boter. Bloem toevoegen en hiermee een roux maken. Aan deze roux langzaam de bouillon toevoegen. Dit 10 minuten zacht koken. Eventueel kan er nog een mengsel van ei, crème fraîche en citroensap aan de soep toegevoegd worden om het romiger te maken.

(Receptbron: Onskookboek.be)