Brabant Soup Recipes

BRATWURST SOUP

Steps:

• In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.

BRABANT POTATOES

Steps:

• Cook potatoes in boiling water to cover, 4 to 5 minutes until almost tender. Drain and cool slightly.
• Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, salt and pepper. Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Add the scallions, parsley, Worcestershire and garlic. Shake pan about 1 minute. Add butter and continue shaking pan and turning potatoes until butter melts.

BRABANT SOUP

Steps:

• Rinse leeks and drain.
• Melt butter in large saucepan, adding onions and leeks. Cover and cook for 10 minutes on medium heat.
• Add endives and potatoes, boiling water, the bouillon, thyme and bay leaf. Cover and simmer for 60 minutes.
• After the hour, liquefy everything in a blender or using stick blender. Return to pot and bring back to boil. Pour in macaroni and cook for time suggested on package.
• Line a soup tureen with the sliced liver sausage, pour in the soup and serve hot.