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Soup with Old Amsterdam tomato bread

Soup with Old Amsterdam tomato bread


    For the soup:

    1,5 lbs of leek & 1 onion
    • 1 tablespoon of butter & 1 tablespoof olive oil
    • 2 tablespoons of flour
    • 3 cups of meat stock
    • Freshly ground nutmeg
    • ½ a teaspoon of grated lime peel
    • 1 bay leaf
    • 5 oz of cooked ham, sliced
    • 1-2 tablespoons of lime juice

    For the bread

    • 3 oz of Old Amsterdam & 2 oz of dried tomatoes, preserved in oil
    • 2 tablespoons of small parsley leaves
    • 8 small slices of farm bread


    For the soup: clean the leek, cut it in half lengthways, thoroughly rinse it and then cut into thin strips. Keep 1 cup of light green strips of leek to the side. Peel and finely chop the onion. Heat up the butter and oil in a pan, and sauté the leek and onion for 5 minutes. Sprinkle with flour and fry shortly until brown. Add 3 cups of stock, season with salt, pepper, nutmeg, lime peel and bay leaf. Cover and cook for 10 minutes. Preheat the oven or grill in the meantime. Put 4 slices of ham to the side and cut the rest of the ham into strips (no fat). For the bread: coarsely grate the cheese. Drain the tomatoes and cut them into strips lengthways. Mix in with the cheese and parsley. Stir the remaining leek and the strips of ham into the soup. Add a little stock if necessary. Boil the soup on a low heat for 5 minutes. Add salt, pepper, lime juice and nutmeg to taste. Distribute the cheese mixture across the bread. Bake the bread in the oven until the cheese melts. Decorate the bread with the parsley leaves and serve with the soup straight away.