Creamy Stroopwafel Soup

Creamy Stroopwafel-Crumble Soup

Can you make soup from stroopwafels? It may sound a bit strange, but it actually tastes delicious, even if we do say so ourselves! It doesn’t contain any whole stroopwafels, though. Just the crumbs – and these are what ensure that this soup is so thick. It is a creation from Stefan Breuer, who teaches cooking and is a sizzling culinary creative brain.

For 4-6 people

5 cloves of garlic
Olive oil
200 g stroopwafel crumbs
1 small bunch of parsley
500 ml stock (meat or vegetable, according to taste)
Salt and pepper
1 teaspoon of cumin (crushed)
Ground saffron
250 g cream
Saffron threads
Crème fraîche (as required)

Peel the garlic cloves, crush or chop them into small pieces and fry them with the stroopwafel crumbs in the olive oil. Wash the parsley, remove the leaves and fry half of it for about 3 minutes in the hot fat. Finely chop the other half of the parsley and put aside. Spoon the crumb mixture into a bowl and puree with the stock. Season with salt, pepper, cumin and saffron. Leave the soup to boil on a medium heat for about 20 minutes. Add the cream and heat up once again, but do not boil. Sprinkle the rest of the parsley on the soup. Garnish each portion with saffron threads and crème fraîche.

Romige stroopwafelsoep Wafflelujah
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