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Today’s dishes, from the headlines.

Saturday 24 October 2026

Last cooked 21:00


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Shelf Soup

Based on:

TypeStarter

Serves4 people

DateOctober 24, 2026

A comforting bowl of soup with a row of bread shelves: winter has started.

A steaming bowl of creamy potato soup topped with a row of 'empty shelves': rectangular toasted bread pieces stacked to evoke a half-empty store display. The dish nods to the attacked warehouses with empty shelves, offering comfort and warmth for a cold night.

Ingredients

  • 1 kg floury potatoes, peeled and diced
  • 1 leek, thinly sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 liter vegetable stock
  • 150 ml heavy cream
  • 4 white baguettes
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • salt and pepper to taste

Method

  1. Preheat the oven to 200°C.
  2. Slice the baguettes into long, straight pieces about 1.5 cm thick. Drizzle with olive oil and sprinkle with thyme. Toast for 8 minutes until golden brown.
  3. Sauté onion, garlic, and leek for 5 minutes in a soup pot with a little oil.
  4. Add potato cubes and fry for 2 minutes.
  5. Pour in the stock and bring to a boil. Simmer for 20 minutes until the potatoes are soft.
  6. Blend the soup until smooth. Stir in the cream and season with salt and pepper.
  7. Ladle the soup into a large bowl or four deep plates.
  8. Arrange the toasted bread pieces diagonally in a row on the soup to resemble empty store shelves.

Serving notes

  • Serve immediately so the bread stays crisp.
  • Sprinkle extra thyme over the bread for added aroma.