How to Make the Danish Kartoffel Porre Suppe More Nutritious? Power Protein Potato Leek Soup🍲

 

Serves 4

Preparation & Cook Time: 45 minutes

Ingredients:

1. 2 tablespoon cooking oil, butter or half/half

2. 2 garlic chopped

3. 2 leeks sliced thin (only the white portion)

4. 500g potatoes peeled and cut into cubes

6. 1 litre water or stock

7. 100 ml cream (piskefløde) or full-cream fresh milk (optional)

8. 1/2 lemon juiced

9. Salt & pepper to taste

10. 100g cooked minced pork or minced chicken

11. A handful of spring onions, chives or parsley chopped for garnish (optional)

Instructions:

1. Heat pot with oil, fry garlic, leeks and potatoes until fragrant until medium-high heat (not. 7 out of 9 on my stove) for 5 minutes.

2. Add stock or water and cook for 10-15 minutes until the potatoes are soft.

3. Add cooked minced pork or chicken and blend with a hand-blender.

4. Add lemon juice, salt, pepper and cream and let it cook for a few minutes while you prepare the toppings.

5. Strain the soup with a sift.

6. Garnish with chopped chives or parsley or spring onions and serve.

Additional Information:

Turning this soup into a Power Protein Potato Leek Soup :-)

How to make the Danish Kartoffel porre suppe (potato leek soup) more nutritious?

C loves this soup. But it’s mainly carbohydrates 😅

I am tearing my hair out feeding this girl🤦🏻‍♀️

Then an idea came to mind, I can improve the Danish soup by adding some protein.

Add some cooked minced pork or minced chicken into the soup, then blend it and strain it with a sift. And viola, you got yourself a delicious soup jammed packed with umami and protein :-)

And you can’t even taste the meat, just pure umami in a “potato”soup.

Shh 🤫… please don’t tell the Danes that I have improved the nutrition value of their traditional soup.

I thank God for giving me a difficult and fussy kid. She is a gift from God to help me scale greater heights as I find creative way to feed this soon entering to adolescence-aged child.

God has His purpose when He gives us difficulties and hardship. He is there to cheer us on, helping us to excel and giving us wholesome ideas that, for example, ahem, improve the 1000 years’ culinary civilization of the Danish kingdom of Denmark😜

References:

https://www.valdemarsro.dk/kartoffelsuppe/

https://madensverden.dk/kartoffel-porre-suppe/

Heat pan/pot with oil, fry garlic, onion, leeks and potatoes until fragrant until medium-high heat (not. 7 out of 9 on my stove) for 5 minutes.

Add stock or water, cover and cook for 10-15 minutes until the potatoes are soft.

Blend using a hand-blender.

Add cooked minced pork or chicken and blend further.

Add lemon juice, salt, pepper and cream and mix well for a minute.

You can also add full-cream fresh milk instead of cream, if wish to have it healthier.

Straining the soup with a sift for unblended meat.

Done :-)

Let's have a look :-)

Garnish with parsley :-)

Serve garnished with parsley and crotons :-)

Chinese Dumplings

 

Ingredients:

Dough:

1. 1kg of flour

2. 2 eggs + water total 500g (1.5 - 2 cups water approx. 360-480ml)

3. 2 tsp salt

Flour: Liquid Ratio

2:1

Filling:

1. 1 kg of minced chicken
2. 8 carrots shredded thin

3. 1/2 or 8 leaves of Chinese cabbage chopped

4. 1 bunch of spring onions chopped

5. 1 leek chopped

6. 2 eggs

7. 3 TBS light soy sauce

8. 3 TBS dark soy sauce

9. 3 TBS oyster sauce

10. 3 TBS sesame oil

11. 1 tsp sugar

12. 1 tsp salt

13. Dash of pepper

Frying and steaming:

1. 1 TBS cooking oil

2. 1/3 cup water

Directions:

1. Add salt to Chinese cabbage and leave it while working on the rest of the ingredients. Then squeeze and remove the water from the cabbage.

2. Knead the dough until firm and the dough doesn't stick to your hands. It should be elastic, but not too soft. I use a mixer and run it for 10 minutes. If possible, leave aside for 30 minutes, especially if you don't use a mixer to knead the dough.

3. Mix the meat, carrots, spring onions, leeks and sauce together and use hands to combine them well.

4. Cut a portion of dough out and roll it into a long line.

5. Cut the dough approx. 2 cm (2.5 by 2 cm).

6. Roll into a round flat dumpling shape with a rolling pin (best using the Chinese rolling pin).

7. Wrap with a bit of the meat mixture as shown.

8. Heat the pan until hot, and add cooking oil. 

9. Add dumplings, reduce fire to medium (no. 6.5 out of 9 on my stove) and fry until the bottom is lightly golden.

10. Add 1/3 cup of water into the middle of the pan, cover and reduce heat to no. 4 on my stove.

11. Once the dumplings change color to yellowish, remove the cover and let the water slowly evaporates. You can turn up the heat to no. 5. Once the water evaporates, they are done :-)

Additional Information:

A Chinese lady whose son owns a Chinese restaurant in Denmark taught me this. If you prefer pork, you can also use minced pork, although according to her, it is tastier to use minced chicken then minced pork.

To chop the cabbage, cut the leaves diagonally length-wise, then straight breadth-wise. Do the same for leek.

She said that the dough should be firm, but not too soft. For dumplings, it is easier to work with a harder dough.

She said it is best not to use a mixer to mix the minced meat, as it will be too mushy and the taste won't be good. It is best to use hands.

She also told me that it has to be pan-fried to get a bit of crusty bottom and then add a bit of water, with lid over to create steam to cook the meat in the dumplings. She told me that cooking dumplings this way will also keep the shape of the dumplings much better than boiling them.

Knead the dough until firm and the dough doesn't stick to your hands. It should be elastic, but not too soft. I use a mixer and run it for 10 minutes. If possible, leave aside for 30 minutes, especially if you don't use a mixer to knead the dough.

Add salt to Chinese cabbage and leave it while working on the rest of the ingredients. Then squeeze and remove the water from the cabbage.

Mix the meat, carrots, spring onions, leeks and sauce together and use hands to combine them well.

Cut a portion of dough out and roll it into a long line.

Cut the dough approx. 2 cm (2.5 by 2 cm).

Roll into a round flat dumpling shape with a rolling pin (best using the Chinese rolling pin).

Wrap with a bit of the meat mixture as shown.

Heat the pan until hot, and add cooking oil. Add dumplings, reduce fire to medium (no. 6.5 out of 9 on my stove) and fry until the bottom is lightly golden.

Add 1/3 cup of water into the middle of the pan, cover and reduce heat to no. 4 on my stove.

Once the dumplings change color to yellowish, remove the cover and let the water slowly evaporates. You can turn up the heat to no. 5. Once the water evaporates, they are done :-)

Sweet memories from our dumpling party on 1 October 2022:

Quick Oven-Roasted Lamb with Asparagus

Inspired from homemate.dk

Serves 3

Ingredients:

1. 2 medium pieces of lamb

2. 1/2 red pepper bell sliced

3. 1 onion quartered

4. 1 leek sliced

5. A few cloves of garlic unpeeled

6. A few stigs of fresh rosemary

7. 1 TBS olive oil 

8. Salt & pepper to taste

9. A handful of parsley for garnish (optional)

Directions:

1. Drizzle olive oil, salt and pepper.

2. Roast in a pre-warmed oven for 15 mins at 220 degree celsius or when termometer reads 58 degree celsius, if you want your beef perfectly medium rare

3. Garnish with parsley and serve :-)

Additional Information:

I served with roasted whole potatoes with skin and cut vegetables on the side.

All done, cut and garnished :-)