Witloofsoep I

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(2 personen)

2 stronken Brussels lof
40 gr boter
1 gesnipperd sjalotje
1 laurierblad
11/2 dl witbier (Hoegaarden, Blanche de Namur)
1/4 theelepel versgeraspte nootmuskaat
1/8 liter sojaroom of crème fraîche
zout, versgemalen peper

Voor de bouillon:
2 geschilde aardappels
1 schoongemaakte en in stukken gesneden stengel prei
1 stukje foelie
1/2 liter water

Kook de aardappels, de prei en het stukje foelie 20 minuten in het
water.
Zeef dit en houd de aardappels apart.
Snijd het lof in repen van 1 cm.
Smelt de boter, voeg het lof, de sjalot en het laurierblad toe en laat het
met gesloten deksel op zacht vuur 15 minuten smoren.
Voeg het bier, de bouillon, zout en peper toe en laat het 1/2 uur zachtjes
pruttelen.
Proef en voeg eventueel nog wat zout en/of peper toe.
Voeg de room en eventueel wat fijngewreven aardappel toe.