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Title: Potage au Cresson / Cream of Watercress Soup from Limbour
Yield: 4 servings
2 Bunches watercress
1 Large onion
1 Leek
500 g Potatoes
1 1/2 l Chicken stock
1 dl Cream
30 g Butter
Salt, pepper to taste
Chop the onion and the white of the leek and saute in butter in a
large saucepan for 2-3 minutes. Peel and chop the potatoes. Roughly
chop the leaves and tender stalks of the watercress. Add watercress,
potatoes, and the stock to the saucepan. Bring to a boil and simmer
for 45 minutes. When done, liquidize, return the soup to the saucepan, season to
taste with salt and pepper. Add the cream and cook for a further
three minutes.
Title: Creme de Crevettes / Shrimp&Cream&Brandy Soup from Flande
Yield: 4 servings
500 g Shrimps (Fresh, with shells, and the bigger the better)
1 Onion, finely chopped
1 Stick celery, finely chopped
1 Leek, finely chopped
3 Large tomatoes, peeled and seeded
2 dl Cream
1 Egg yolk
1 l Water
2 Glasses dry white wine
1 Small glass brandy
Bouquet garni (thyme, bay
-leaf, 2 stalks parsley,
-clove of garlic)
60 g Butter
30 g Flour
Melt 30 g of butter in a large saucepan and gently cook the finely
chopped vegetables over a low heat, without browning, for about 10
minutes. Shell the shrimps, reserving the shells and heads. Add the
shells and heads of shrimps to the vegetables, pour a liter of hot
water into the saucepan, add the bouquet garni and tomatoes. Season
with pepper, but no salt at this stage, as the shrimp heads and
shells may be salty enough. -- Cover and simmer gently for one hour.
Pour the stock through a sieve, pressing the vegetables and shells
with a wooden spoon to extract all the juice. Melt the rest of the
butter in the saucepan, add the flour and make a roux. Stirring
constantly, add the vegetable and shrimp stock in a steady stream and
bring to the boil. Simmer gently for 15 minutes. Beat the egg yolk
and cream together. Away from the heat, stir in the egg and cream
mixture. Add the shrimps and brandy. Return the saucepan to a
*very* low heat, stir gently until the soup thickens slightly and the shrimps
are ooked (this should take just 2-3 minutes). DON'T let the soup boil, or it may curdle.
Title: Soupe a la Biere Douce / Sweet Brown Ale Soup
Yield: 4 servings
1 l Sweet brown ale (stout)
1/2 l Milk
2 Egg yolks
1/2 Stick cinnamon
1 ts Powdered ginger
1 tb Cornflour
3 tb Cold water
Salt
Rind of 1 lemon
Simmer the beer with the lemon rind, cinnamon and ginger for 10
minutes. Mix the cornflour and cold water together to a smooth paste.
Add a few spoonfuls of the hot beer and then add the cornflour
mixture to the beer in the saucepan. Cook the soup gently for a
further 10 minutes. Mix the egg yolks and milk together and, away
from the heat, add to the soup in the saucepan. Heat through
thoroughly without boiling and serve with slices of fried bread.
Title: Hachis de Poireaux / Cold Egg/Leek Hors d'Oeuvre
Categories: Belgian, Vegetarian
1 kg Leeks
1 ts Olive oil
Juice of 1 lemon
2 Eggs
1 tb Mayonnaise
1 ts French mustard
A few capers
Trim off the green parts of the leeks, chop up the white part and wash
thoroughly, then drain well and pat dry. In a saucepan heat 2 tb.
olive oil and stew the chopped leeks gently for about 8-10 minutes or
until cooked. Meanwhile, hard-boil the eggs. Put the leeks in a
shallow dish, dress them with the lemon juice, salt and pepper, and
allow to cool. Shell the eggs and mash them with a fork, adding the
mayonnaise and mustard. Mix in the capers. Spread the egg mixture
onto the leeks and chill for at least 2 hours.
Title: Potage au Cresson / Cream of Watercress Soup from Limbour
Yield: 4 servings
2 Bunches watercress
1 Large onion
1 Leek
500 g Potatoes
1 1/2 l Chicken stock
1 dl Cream
30 g Butter
Salt, pepper to taste
Chop the onion and the white of the leek and saute in butter in a
large saucepan for 2-3 minutes. Peel and chop the potatoes. Roughly
chop the leaves and tender stalks of the watercress. Add watercress,
potatoes, and the stock to the saucepan. Bring to a boil and simmer
for 45 minutes. When done, liquidize, return the soup to the saucepan, season to
taste with salt and pepper. Add the cream and cook for a further
three minutes.
Title: Creme de Crevettes / Shrimp&Cream&Brandy Soup from Flande
Yield: 4 servings
500 g Shrimps (Fresh, with shells, and the bigger the better)
1 Onion, finely chopped
1 Stick celery, finely chopped
1 Leek, finely chopped
3 Large tomatoes, peeled and seeded
2 dl Cream
1 Egg yolk
1 l Water
2 Glasses dry white wine
1 Small glass brandy
Bouquet garni (thyme, bay
-leaf, 2 stalks parsley,
-clove of garlic)
60 g Butter
30 g Flour
Melt 30 g of butter in a large saucepan and gently cook the finely
chopped vegetables over a low heat, without browning, for about 10
minutes. Shell the shrimps, reserving the shells and heads. Add the
shells and heads of shrimps to the vegetables, pour a liter of hot
water into the saucepan, add the bouquet garni and tomatoes. Season
with pepper, but no salt at this stage, as the shrimp heads and
shells may be salty enough. -- Cover and simmer gently for one hour.
Pour the stock through a sieve, pressing the vegetables and shells
with a wooden spoon to extract all the juice. Melt the rest of the
butter in the saucepan, add the flour and make a roux. Stirring
constantly, add the vegetable and shrimp stock in a steady stream and
bring to the boil. Simmer gently for 15 minutes. Beat the egg yolk
and cream together. Away from the heat, stir in the egg and cream
mixture. Add the shrimps and brandy. Return the saucepan to a
*very* low heat, stir gently until the soup thickens slightly and the shrimps
are ooked (this should take just 2-3 minutes). DON'T let the soup boil, or it may curdle.
Title: Soupe a la Biere Douce / Sweet Brown Ale Soup
Yield: 4 servings
1 l Sweet brown ale (stout)
1/2 l Milk
2 Egg yolks
1/2 Stick cinnamon
1 ts Powdered ginger
1 tb Cornflour
3 tb Cold water
Salt
Rind of 1 lemon
Simmer the beer with the lemon rind, cinnamon and ginger for 10
minutes. Mix the cornflour and cold water together to a smooth paste.
Add a few spoonfuls of the hot beer and then add the cornflour
mixture to the beer in the saucepan. Cook the soup gently for a
further 10 minutes. Mix the egg yolks and milk together and, away
from the heat, add to the soup in the saucepan. Heat through
thoroughly without boiling and serve with slices of fried bread.
Title: Hachis de Poireaux / Cold Egg/Leek Hors d'Oeuvre
Categories: Belgian, Vegetarian
1 kg Leeks
1 ts Olive oil
Juice of 1 lemon
2 Eggs
1 tb Mayonnaise
1 ts French mustard
A few capers
Trim off the green parts of the leeks, chop up the white part and wash
thoroughly, then drain well and pat dry. In a saucepan heat 2 tb.
olive oil and stew the chopped leeks gently for about 8-10 minutes or
until cooked. Meanwhile, hard-boil the eggs. Put the leeks in a
shallow dish, dress them with the lemon juice, salt and pepper, and
allow to cool. Shell the eggs and mash them with a fork, adding the
mayonnaise and mustard. Mix in the capers. Spread the egg mixture
onto the leeks and chill for at least 2 hours.