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 :-)

Homemade Potato Chips

 

Makes 3 trays

Preparation & Cook Time: 45 minutes

Ingredients:

1. 3 big potatoes sliced thin
2. 1 tsp olive oil (you don't need more than this, as it gets too oily very easily)
3. Salt to taste (optional, use sparingly as it gets too salty very easily with potato chips)

Directions:

1. Pre-heat oven to 400°F (200°C). This is the sweet spot to evaporate remaining moisture quickly without burning the chips.
2. Slice the potatoes thinly using a mandolin.
3. Wash them in a bowl of water to remove the starch. This will help the potato chips to be crispy.
4. Drain the potatoes, lay them on a kitchen towel and pat dry with another kitchen towel on top.
5. In a mixing bowl, toss and mix them well with olive oil and salt.
6. In a baking tray laid with baking paper, lay them in a single layer without overlapping on the baking tray. DO NOT overcrowd. If the potatoes are too close together, you will steam them rather getting them to be crispy.
7. Bake for 5-10 minutes until golden and crispy, half way through, turn them over.
9. Remove from oven, let the chips cool completely for 2 to 3 minutes after heating. They will finish crisping up as they cool down.

10. Serve them with dill dip or they are delicious on their own too :-)

References:
https://www.pickuplimes.com/single-post/2015/05/06/Potato-Crisps-with-Creamy-Tahini-Dill-Sauce
https://www.onegoodthingbyjillee.com/crispy-oven-baked-fries/
https://cookieandkate.com/baked-sweet-potato-fries/
https://www.bbc.co.uk/food/recipes/thebestchipsyouhavee_93121
https://cookieandkate.com/crispy-baked-potato-wedges-recipe/
https://nutritionrefined.com/veggie-chips/
https://youtu.be/TdiNGqO3mdA
https://youtu.be/VowNMavQVT4
https://youtu.be/i00-QtINnio

Slice potato with mandolin.

Rinse and soak them in cold water with a pinch of salt for 20-30 minutes to remove the starch, so that they don't burn so easily, while baking in the oven. Cold water rinses away surface starch and keeps the potato cells tight and crisp.

Drain

Pat dry with kitchen towel. Turn potato over and pat the other side dry.

Pat dry with kitchen towel

Lay the potato slices neatly on a baking tray laid with parchment paper.

Bake at 400°F (200°C) for 5-10 minutes or until it is crispy. This is the sweet spot to evaporate remaining moisture quickly without burning the chips. Keep an eye to prevent burnt.

Now it's done. Remove any burnt ones.

Lay it on kitchen towel to remove excess oil (yes, 1 teaspoon of oil goes a long way!) Let the chips cool completely for 2 to 3 minutes after heating. They will finish crisping up as they cool down.

Serve :-)

Yum yum :-)

25 November 2015 (6Y7M20D)

Store it in an air-tight container.

If you need to make the chips crispy again after some time, preheat your oven to 375°F (190°C). Spread the chips in a single layer on a baking sheet and heat them for 3 to 5 minutes.

Let the chips cool completely for 2 to 3 minutes after heating. They will finish crisping up as they cool down. Enjoy :-)

What to Do with Unwanted Potato Skin Peel? Turn them into Potato Chips

Ingredients:

1. Peel of 2-3 potatoes

2. 1 tsp extra virgin olive oil (approx. 1 tsp)
3. A sprinkling of salt (don't use too much, it gets salty very easily)

Directions:

1. Pre-heat oven to 180 degree Celsius.
2. In a mixing bowl, toss and mix potato skin well with olive oil and salt.
3. Spread them out on a baking tray laid with baking paper.

4. Bake for 5-7 mins or until golden.

Additional Information:

Food is expensive, don’t waste it. What to do with potato skin which is the most nutritious part of the potatoes? Turn them into into potato chips. They are so so delicious, it’s all gone before it can reach the dining table. They taste much better than the packet of potato chips, and much more nutritious 😃

We made this for the first time today. Why didn't I think of it earlier? Daddy FECS and C loved it. They were crispy

What do you do with the potato skin peel?

In a mixing bowl, toss and mix potato skin well with olive oil

and salt.

Now it is mixed :-)

Spread them out on a baking tray laid with baking paper.

Bake at 180 degree Celsius for 5-7 mins or until golden.

Now it is done :-)

Enjoy :-)

White Pizza with Potato

 

Ingredients:

White sauce:

1. 100g philadelphia cream cheese

2. 100g sour cream (creme fraiche)

3. 1 egg yolk (optional)

4. Salt & pepper to taste

Toppings:

1. 1 onion sliced thinly

2. 1 potato sliced thinly

3. 2 button mushrooms sliced thinly

4. 250g grated mozzarella cheese (optional)

5. A dash of dried rosemary

Others:

1. 2 TBS Olive oil

2. 1 Pizza dough

Directions:

1. For best results, toss potato slices in 1 tablespoon of olive oil and bake in oven for 10 minutes at 200 degree Celsius.

2. On the pizza dough, spread the white sauce mixture.

3. Top with button mushroom, onion, mozzarella cheese (optional), potato and sprinkling of dried rosemary.

4. Bake for 10 minutes in the oven at 250 degree Celsius or until the cheese has melted. Watch and adjust according.

5. Sprinkle a little bit of olive oil and salt on top and serve :-)

Additional Information:

Little FECS got tired of pizza with tomato sauce. In Denmark white pizza with potatoes are very popular - a Danish invention. We tried this and the kids love it. I am recording down the recipe for future reference. You can also use 200g of mascarpone cream cheese instead of philadelphia cream cheese and sour cream.

References:

https://anna-mad.dk/kartoffelpizza-med-mascarpone-og-rosmarin/

https://marialottes.dk/kartoffelpizza-med-mascarpone-og-rosmarin/

https://www.valdemarsro.dk/hvid-pizza-med-kartoffel-og-rosmarin/

https://meyers.dk/opskrifter/kartoffelpizza-med-rosmarin/p/71567/

https://mariavestergaard.dk/kartoffelpizza-3/

Japanese Curry

Ingredients:

1. 1 kg pork cut into bite-size (I use nakkefilet (which is pork neck) from Føtex supermarket, see picture below)

2. 4 potatoes cut into cubes

3. 2 carrots cut into cubes

4. 2 large onions sliced

5. 4 cloves garlic diced

6. 4 cubes of Japanese curry seasoning

7. Just enough water to cover the items in the pot

8. 2 TBS cooking oil

9. 1 TBS ketchup (optional)

10. A handful of frozen peas (optional)

11. A handful of frozen corns (optional)

Directions:

1. Heat cooking oil in pan and add half of the garlic and fry until golden.

2. Add half of the onions and fry until golden.

3. Add carrots and potatoes and fry until golden.

4. Remove from pan.

5. Heat pot with oil, add the remaining half of the garlic and fry until golden.

6. Add meat and fry until golden, but not fully cooked.

7. Add back the vegetables.

8. Fill it with hot water until just covering the items in the pot and bring it to light boil.

9. Add Japanese curry seasoning and mix well, add 1 tablespoon of ketchup (optional, but not more than that), a handful of frozen peas (optional) and frozen corns (optional)

10. Simmer for 15-20 minutes under low fire (no. 2.5 out of 9 of my stove) until the meat is cooked and serve with rice and salad :-)

Additional Information:

This is always a hit with our children. Daddy FECS loves this dish too. It is also a safe dish to bring for potluck - usually most, if not all, guests love it. But having said that, I don't serve this dish so often as the Japanese curry seasoning I believe does contain MSG. Also it does take a bit of time as it takes a lot of peeling, cutting and chopping of the ingredients. I can't believe I only made this post now. It has stayed in my draft box since June 2015! For the pork, I use nakkefilet, as it is very tender and quite forgiving no matter how you cook it. If you are not using nakkefilet, I suggest that you coat the pork with corn starch first before cooking it. I sometimes marinade the pork first with a tablespoon of soy sauce and a dash of salt and pepper, but it's not necessary at all, as the Japanese curry seasoning contains a lot of flavor. 

My preferred pork cut is nakkefilet, as it is tender and quite forgiving.

You can get these Japanese curry seasonings from any Asian grocery stores.

Cut the pork into bite size.

If you are not using "nakkefilet" neck portion of the pork, make it tender by marinading it with 1 tablespoon of soy sauce.

Marinade it with 1 tablespoon of sake (optional)

Marinade it with 1 tablespoon of mirin (optional)

Marinade it with 1 tablespoon of sesame oil (optional)

Add a dash of salt and

pepper.

Mix well.

If you are not using nakkefilet, you may need to coat the pork with a tablespoon of corn starch to make the meat tender.

Mix well.

In a pan, add 1 tablespoon of cooking oil.

And half of the garlic and fry until golden.

Add half of the onions and fry until golden.

Add carrots and

potatoes and fry for a couple of minutes.

Add remaining onions, mix well and fry. Then dish out and set aside.

In the pan, add 1 tablespoon of cooking oil.

Add the remaining half of the garlic and fry until golden.

Add pork and fry until brown.

Add back to the pan the carrots and potatoes.

Add water to just enough to cover the items in the pot...

like this.

Add 4 cubes of Japanese curry seasoning.

Simmer under low fire for 15-20 minutes (no. 2.5 on my stove).

Now it's done :-) If you wish, you can...

Add 1 tablespoon of ketchup and mix well (optional)

Add a handful of frozen peas.

Add a handful of frozen corns.

Mix well.

Now it's done :-)

Serve :-)