Guest guest Posted May 8, 2007 Report Share Posted May 8, 2007 Potage de Flandres (Flanders Soup) (Belgium) Source: Encyclopedia of European Cooking (adapted) 4 potatoes 2 sticks celery 1 small can tomato puree 2 small onions pinch thyme clove garlic salt and pepper about 1 (English) quart (2 1/2 pints) (1.1 lt) water 1 tablespoon vegan margarine a little chervil GF croutons Chop up the potatoes (peeled), celery, onions, garlic, and put them in a big saucepan of water with the tomato puree well stirred into it. Add the thyme, salt and pepper. Bring them to the boil. Then put them over a very low heat and let them simmer for about 3 hours, giving them an occasional stir with a wooden spoon. Strain off all the liquid gently into a bowl. Place the vegetables in another bowl and mash them to a smooth pulp. Then add gradually enough of the soup liquid to them to make a thick, creamy mixture. Reheat. Add the margarine and chopped chervil and diced fried bread just before serving. Quote Link to comment Share on other sites More sharing options...
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