Soupe Flamande is made with potatoes, leeks and brussel sprouts. It is a great Spring meal or starter.
Thickly slice 1 pound of yellow potatoes.
Clean 4 large leeks and cut into 1 inch pieces.
You will need 1 pound of brussel sprouts. Reserve 8 of them and cut the remaining into quarters.
Melt 4 T. butter in a heavy pot. Add all of the vegetables and stir to coat with butter. Cover and simmer for 15 minutes.
After 15 minutes, remove the lid. This is smelling very good.
Pour in 2 pints of milk and 4 rounded tablespoons of creme fraiche.
Add 4 cups of chicken stock.
Add 2 containers of Knorr's concentrated chicken stock.
Add a good grinding of black pepper and 1 teaspoon of salt.
Cover and simmer for 30 minutes. Place several cups at a time in a food processor or blender and process until liquefied. Be careful! Don't fill either too full with hot liquid because it can spray everywhere. Do a little at a time.
You can eat it immediately but it is even better the next day when the flavors have blended.
Just before serving, heat about 2 tablespoon of olive oil in a heavy pan.
Finely slice the 8 remaining brussel sprouts. Fry them in the oil until they start to brown on the edges. Be careful, they will spatter and spit. Dry them as much as you can before frying.
Keep moving them around as they fry.
Drain them on paper towels.
Ladle the soup into your bowl and sprinkle the fried brussel sprouts on as a garnish. Though the soup is good, the fried brussel sprouts are killer good.
Disclaimer: This was made before I chopped my thumb off. However, I managed to make breakfast, give Teddy her eye drops and meds, make lunch and take a shower. It was difficult wrapping a towel around my head but other than that things were fine. There is hope on the horizon! Surgery has not been scheduled yet.
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