Tomatensoep met Spekjes



  • 25 g butter
  • 2 leeks, washed and sliced
  • 3 T olive oil
  • 400 g mushrooms, any type
  • 2 cloves garlic
  • 75 g Pecorino
  • 1 egg white
  • salt
  • pepper
  • thyme
  • pastry dough

Preheat oven to 190C. Prebake crust 10 min. Melt the butter and cook the leeks in it, about 6 min. Salt and pepper to taste. Remove to a sieve. Put the leeks into the pastry crust. Slice the mushrooms and sautee with garlic in olive oil for 5 min. Add thyme to mushrooms, and mix in cheese and egg white. Pour over leeks. Bake 45 min., or until pick inserted in center comes out clean.

Credits: Aller Hande. My translation.

24-03-2013: Made this with 1 leek instead of 2, and added 125 g of bacon blocks (of course). I didn’t have any Pecorino, so used Parmesan instead. Joel made the crust, and used this recipe, and we prebaked it 5 min. rather than 10. I forgot the thyme, and instead of mixing the cheese into the mushrooms, I mixed it into the eggs (of which I used two, whole, rather than 1, split). I then layered leeks/bacon/mushrooms, then cheese/eggs, then leeks/bacon/mushrooms, and baked for 15 min. at 190C instead of 45 as the recipe called for. Joel’s summary: One of the best we’ve made.

04-05-2013: Made this again following roughly the above, except 2 leeks instead of 1, no bacon blocks, and I remembered the thyme this time:

23-08-2013: Made with three leeks, 400 g mushrooms, and 1 package lardons. Definitely needs more than 2 eggs. 4 is probably right. But it’s still good to mix the cheese into the eggs, this decreases the cooking time substantially.


  • 200 g chicken breast
  • 15 g fresh thyme
  • 1 bay leaf
  • 1 piece mace
  • 300 g frozen broad beans
  • 50 g katenspek
  • 1 t salt
  • 1 T lemon juice
  • 250 g green beans, cut into thirds
  • 200 g peapods, in half
  • 100 g frozen peas
  • 1 package stoneleeks, cut into 1cm pieces

Put the chicken with four sprigs of thyme, the bayleaf, the mace, and the pepper into a stock pot with 1 1/2 liter cold water, and slowly bring to a boil. Simmer on low heat for 30 min. Remove the skins from the broad beans, and cut the bacon into thin strips. Remove the chicken from the broth, and season broth to taste with salt, pepper, and lemon juice. Add beans, peapods, and peas and simmer 5 min. Cut the chicken into cubes, and return to soup along with broad beans, bacon, and leeks. Simmer 4-6 minutes further. Add fresh thyme before serving.

Credits: Aller Hande, my translation.

2013-05-12: Omitted the broad beans and mace, since I forgot to buy them, and used a regular leek instead of stoneleeks. Also, we haven’t yet found good bacon in slices, so I used the bacon bits that are easy to get instead.