Cold Opperdoezer Potato Soup
Opperdoezer Rondes may well be the most delicious potatoes in the world. And you simply boil them, then serve them with melted butter. Right?
Yes, according to the classic school of thought. But they’re also irresistible when fried (just boil them first). Or make soup out of them. This summery cold soup with pancetta, for example, is the ultimate Opperdoezer answer to gazpacho.
How to make cold Opperdoezer soup
Cut the spring onion into rings. Set the dark green part aside for garnish. Cut the celery into arcs. Peel the potatoes and cut them into equal-sized pieces.
Melt the butter in a soup pot with a heavy base. Fry the spring onion, celery and potato over medium-high heat for two minutes, without letting them brown.
Add the martini bianco and the chicken stock (or the water and stock cubes), and simmer over low heat for 20 minutes.
Remove the pot from the heat, add the whipping cream and purée the soup until smooth using a hand blender. Leave to cool in the refrigerator for at least 1 hour.
Heat a frying pan without oil or butter and fry the pancetta over medium-high heat for three minutes until crispy. Turn halfway through. Drain on kitchen paper.
Cut the reserved spring onion into thin rings. Divide the soup between bowls, garnish with spring onion and crumble the pancetta over the top.
Recipe: Opperdoezerronde
