Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2 large floury potatoes (e.g. Rooster) (approximately 400g)
  • 1 firm boiling potato for crisps
  • 2 sticks of celery, chopped
  • 1 leek, white, chopped
  • Coriander
  • 1 chicken stock cube
  • 1l boiling water
  • 1 onion, peeled and coarsely chopped
  • 1 bay leaf
  • Rapeseed or olive oil
  • 250ml whole milk or cream
  • A little grated nutmeg
  • Salt and freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 65
Cooking time: 30 MIN
  1. Peel the potatoes and cut them into pieces. Wash the celery and leek well and cut into rings. Peel the onion and chop coarsely.
  2. Blanch the coriander in boiling water and remove with a skimmer. Leave to cool under running water. Dissolve the stock cube in boiling water.
  3. In a large saucepan, fry the onion with the bay leaf, celery and leek in a little rapeseed or olive oil until the onion is translucent. Add the potatoes and cover with the stock and milk. Leave to simmer at a gentle heat for 15 to 20 minutes. Make sure it does not boil.
  4. Meanwhile, make the crisps and herb oil.
  5. Wash the potato and cut into wafer-thin slices with a sharp knife, grater or mandolin. Thoroughly pat dry. In a cooking pan, deep fry the crisps in a layer of oil. Remove and season with salt.
  6. Using a hand blender in a narrow measuring cup, blend the blanched coriander with olive oil, salt and pepper to obtain a green oil.
  7. Remove the bay leaf from the soup and season with nutmeg, a little salt and pepper and blend to a velvety soft soup. Serve the velouté soup with potato chips, herb oil and plenty of bread.

Tip: Make chips in the microwave! Place the wafer-thin slices on baking paper which is the same size as the microwave dish. Sprinkle with salt and pepper and place in the microwave for 3 to 4 minutes at 600W to crisp. The time will depend on the thickness of the potato chips and the type of microwave.

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