Frisian soup


Potatoes 600 g
Vegetable stock
Small leeks 2
Garlic cloves 2
Smoked salmon 200 g
A little oil
Peas 200 g
Soft cheese 150 g
Cream 200 g
Handful of shrimp
Parsley to garnish
Baguette (optional)


  1. Cube the potatoes (600 g) and cook for approx. 25 minutes in 1 l vegetable stock.
  2. Cut the leek (2 small stalks) into rings, peel the garlic cloves (2) and chop finely, and cut the smoked salmon (200 g) into bite-sized pieces.
  3. Briefly sauté the leek, garlic and peas (200 g) in hot oil.
  4. Melt the soft cheese (150 g) in the broth, then add the cream (200 g), the vegetables, shrimp and smoked salmon.
  5. Simmer for 5–10 minutes and season with pepper, salt and parsley.
  6. Goes well with baguette and, of course, a cold Jever Pilsener.