Mix flour with 1 cup of the milk to a smooth paste. Bring remaining milk to boil. Stir in flour mixture. Cook stirring constantly, until thickened and smooth. Gradually stir in buttermilk. Bring to boil, remove from heat.

Place egg yolks in soup tureen. Gradually stir hot soup into the egg yolks. Serve hot with brown sugar on the side. Makes about 2 quarts.

Peel and cut into small cubes the pumpkin and potatoes. Place them in a large saucepan and cover with the water. The water should just cover the pumpkin and potatoes, so add or subtract from the liter suggested.

Add the bouquet garni and 1/2 teaspoon salt. Bring to the boil and simmer for 1 hour. Add the milk and simmer for a further 10 minutes. Liquidize.

Add the cooked vermicelli and simmer for a further 2 minutes to heat the vermicelli through.

Just before serving, stir in 30 g of butter cut into small pieces, and check seasoning; add a few twists of freshly ground pepper.

Makes 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

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.

Makes 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

Melt 30 g (1 oz.) 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 cooked (this should take just 2-3 minutes). DON’T let the soup boil, or it may curdle.

Makes 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

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.

Makes 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

This recipe originates in Flanders where Savoy cabbage is much loved. The stock is made into a quick pea soup and served as a first course. It is similar to the French Pot au Feu although the former has peas and the latter garlic and leeks.

Cover the beef, pork, pork bone, bay leaves and peppercorns in water in a large pot and bring to a simmer. Skim the foam away and cover; simmer 2 1/2-3 hrs until the meats are tender. Add the salt during the last hour.

Prepare and reserve the vegetables. Wash the potatoes; do not peel if new. Wash, trim, core and cut the cabbage into 8 wedges. Peel and quarter the turnips. About 30 min before the meat is done add the potatoes and turnips. Remove the meats and vegetables from the broth; arrange the vegetables around the meat on a large platter, cover with foil and keep warm. Discard the pork bone.

Strain the broth through cheesecloth and reserve 2 cups for the pea soup, returning the rest to the pot to cook the cabbage in. Simmer the cabbage 5-7 min until tender and remove; arrange on the meat platter.

Meanwhile cook the peas in a separate smaller pot; puree in a blender with the reserved broth in small lots until smooth. Strain through a wire sieve discarding the pulp. Re-heat and serve as a first course garnished with croutons and chives. Then bring the hot platter to the table; slice meat and serve with mustard and horseradish.

To adapt to a crockpot I would suggest [but have not tested] about 10-12 hrs on low for the meats, perhaps 4 hrs for the potatoes and turnips and do the cabbage with the meats and vegetables say the last 30 min. Do the peas separately on the stove at the last minute.

Remarks:
8 servings.

Source: Adapted from a recipe in the Sunset Cook Book for Soups and Stews by Jim Weller – Intercook

Remove and discard core from each chicory head – cut remainder into 1/4 inch slices. Cut leeks in 1/4 inch pieces. Melt butter in a large saucepan. Add sliced chicory and leeks – saute 2-3 minutes. Add potatoes and milk. Season to taste with salt, white pepper. Bring to a boil, stirring occasionally. Cover and simmer 45 minutes – until potatoes are tender.

In a small bowl, baat egg yolks with half and half. Stir in 1/4 cup hot milk mixture. Stir egg-yolk mixture into remain milk mixture. Stirring constantly, cook until slightly thickened. Pour into a tureen – or serve in individual bowls. Garnish with chives. Serve immediately.

A variation is to add 1/4 pound ham, cooked and julienned before heating and serving.

Makes 4 servings.

Source: my collection

Preparation:
Rub the chicken pieces with butter, then broil, 4-5 inches away from the heat, for 20 minutes, turning often. When lightly browned, put in a kettle with the giblets, and all the rest of the ingredients except for the lemon juice, egg yolks and cream. Bring to a boil, cover, and simmer for 1 hour or more (less for fryers), until the chicken is tender.

Remove chicken and giblets from the broth and cool.

Strain the broth and skim off the fat. (If you’re not serving immediately, you could put the broth in the freezer to make the skimming easier.) Return broth to kettle and stir in the lemon juice.

When ready to serve, cut the chicken in big chunks and mince the giblets. Throw out the bones and skin. Bring the broth to a simmer, then scrape in the chicken and giblets and return to kettle. Heat through, covered, for 5 minutes.

When ready to serve, beat the eggs and cream together, then beat a cup of the simmering broth into the egg cream and whisk the whole mixture back into the kettle. Simmer at very low heat (lest it curdle!) for 2-3 minutes. Ladle into deep soup plates then float a thin lemon slice, sprinkled with parsley, in each one.

Best served with boiled potatoes as a main course.

Makes 4 servings.

Source: my Fidonet collection

2 large red onions; sliced
6 tablespoon butter
3 cup chicken stock
1 bottle beer
1/4 teaspoon salt
1/4 teaspoon pepper
4 thick slices french bread
1 grated parmesan cheese

In a large saucepan, saute onion in butter until soft. Add chicken stock, beer, salt and pepper. Cover and simmer about 30 minutes. Adjust seasonings. Broil bread on one side about 3 inches from heat. Turn, sprinkle generously with Parmesan cheese, and broil 1-2 minutes more, until lightly browned. Pour soup into bowls. Add cheese-covered bread. Makes 4 servings.

Source: Lon Hall’s “Cooking With Beer”.

Put the bacon in a pan. Add 6 cups of water, pepper, salt (not too much), thyme and bay leaf. Bring to a boil, turn the fire low and let simmer for 1 hour.

Add the vegetables, bring again to a boil, turn the fire low gain and let simmer for 2 hours.

Take the bacon out of the pan and cut it in slices, or cubes. Put it in a soup tureen. Add the hot soup, season with pepper and salt and serve immediately.

Remarks: 4 servings.

Source: my collection