Bondsoppa - Rustic Soup

This is a soup, the recipe comes from the famous Swedish restaurant Cattelin. The story goes, one of the head chefs made this soup on Swedish television and it was so popular that for the next few days the stores sold out of leeks!

Now I'd like to share my version of this delicious soup. It is lovley served piping hot with roasted croutons.

As the french say: Bon appétit!


250 g lightly salt-cured pork (rind removed)
100-150 g smoked pork, with the rind removed, or bacon
3 large leeks
6 medium onions
10 potatoes
4 tbsp butter
thyme, bunch of parsley, 2 bay leaves
2-3 l water (use a good stock), salt, white and black pepper


Peel the potatoes and cut them into four, then cut again into rather thin slices.

Cut the pork into tidy strips. Using a large pot, melt the butter, add the pork and cook it, don't let it brown.

Add the leeks, cut into slices, and sliced onions. Let that simmer in the butter, approx 5 minutes.

Add bay leaves and then sprinkle in as much thyme as you prefer. Add water+stock.

Bring to a simmer and let it cook a few minutes. Add potatoes and cook for 20 minutes or until potatoes are soft. Taste and season. Then sprinkle plenty of parsley on top to serve.

Serve with croutons. I promise you won't be disappointed! Good Luck!

If you think this makes a lot of soup, halve the recipe or freeze the leftovers and you'll have quick and delicous dinners at hand. 


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