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Potato leek soup with tarte tatin for dessert

We start with the vichyssoise. Cut the white of the leek into thin rings.

Peel the potatoes and celeriac and cut them into chunks. Put all the vegetables together in a pan with butter and fry lightly, without letting it discolour.

Tip: Celeriac is a hearty vegetable, so it is also delicious on the grill!

When everything is lightly baked, deglaze it all with some wine. Boil the wine until most of the alcohol has evaporated. Add the stock and bring to the boil. Then reduce the heat and let it simmer, covered, for about 30 minutes until the vegetables are soft.

Apple pie, tarte tartin

Hugo makes an upside-down apple pie, also known as ‘tarte tatin’. A cheap and easy recipe, even though the name suggests otherwise.

Peel the apples and cut them into 4 wedges.

Melt some butter in an oven-safe pan (or normal pan) and add some sugar. Let it rest on medium heat for a while so that it can caramelize. Beware: don’t stir it, because there is a chance that it will burn.

Pay attention: If you use a normal pan, you will soon need a baking tin to put the caramelized apple in. Take a closed baking pan and not a spring form, because then the caramel will run out.

Once the butter and sugar are caramelized, lower the heat and add the apple wedges to the pan.

While the apples are simmering nicely in the caramel, you can start making the dough. You can simply use a large piece of puff pastry for this, or tie smaller pieces of puff pastry together.

The puff pastry must fit snugly on the pan. Take a lid that fits the pan and press it into the puff pastry. Cut the sides away, turn off the heat and place the piece of puff pastry over the caramelized apples.

Beware: The caramel is super hot!

Push the edges of the puff pastry down with the back of a spatula, over the apples. Prick small holes in the puff pastry with a knife or fork. This allows steam to be released and the dough will soon be nice and crispy in the oven.

Place the pan in the oven at 200 degrees for about 20-30 minutes, until the puff pastry is brown and crispy.

Salsatime!

Salsa in a soup might sound a bit crazy, especially when it comes to apple salsa in a leek soup. But that fresh tart of the apple goes very well with the creaminess of the vichyssoise.

Use a fresh apple. Do not peel it and cut it into thin slices, then strips and then small cubes. The finer the ingredients of the salsa, the more subtle the taste will be.

Finely chop the shallot and fresh herbs as well. Put everything in a container and pour some apple cider vinegar over it. Put it in the fridge for a while, your salsa is now ready.

Rounding out soup

Add some cream to the pan and mash everything with the hand blender. Put some soup on a plate or in a bowl and garnish with some apple salsa. Break the trout into pieces and place it around the apple salsa.

Preparation tip:

Put some almond shavings in a dry, hot pan. Roast these briefly and garnish the soup with it.

Moment of truth

The moment of truth has arrived: did the tarte tatin succeed? It’s always an exciting time to turn your tarte tatin. Because: what happened under the puff pastry – and is it all right the first time?

Remove the pan from the oven. You can let it cool down a bit, but don’t do this for too long. Then the caramel sticks to your pan. Grab a plate that is bigger than your pan and place it on top. Hold it in place with your hand and turn the pan upside down in one quick movement, so that the cake ends up on the plate.

Wait a while before eating, because tarte tatin is best served at a lukewarm temperature. Then the caramel congeals a bit and it is deliciously sticky and sweet.

At the table!

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