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[email to Mal]
Mal -
I called Chez Richard - he was happy to share the Brussels Sprout soup recipe. I attached his email with the recipe.
Lizzard
P.S. - Doug loved my new outfit! Thanks Ms. Postmistress.
Mrs. Bartlet-Westin:
This is a very basic receipe that comes to us from the European region encompassing Belgium and northern France, where Brussels sprouts are popular in local cuisine. The combination of flavors of the leeks and the Brussels sprouts creates a wonderful mild blend that is memorable for days after the soup is tasted. This soup may be prepared exactly as shown, or it may be mixed in a blender with a cup of milk and presented at the table as a creamy potage. Both versions are delicious. The potage variant makes a lovely introduction course to an elegant dinner.
Please Note: the recipe calls for raw egg. Of course, I cannot serve that in a restaurant due to health concerns, so I substitute a poached egg. But I prefer this version for at home.
1 pound Brussels Sprouts
3 leeks
2 quarts water
2 bouillon cubes
4 tablespoons olive oil
3 tablespoons flour
salt and pepper to taste
2 egg yolks
6 slices French Bread
1. Cut the Brussels Sprouts into thin slices. Slice the leeks and cook then in 1 quart of water for about 5 minutes. Add the bouillon cubs, olive oil, and the other quart of water. Continue cooking for at least another 40 minutes(or all day in crock pot on low).
2. In a deep bowl, mix well the flour and 4 tablespoons of soup broth, making a smooth paste. Add this paste to the soup. Add salt and pepper and continue cooking for another five minutes (an hour in the crock pot).
3. Remove the soup from the heat. Beat the egg yolks in 6 spoonfuls of soup broth (or poach the requisite number of eggs in some of the broth).
4. Place a slice of bread in the center of a soup bowl, add 1 teaspoon of the egg mixture
(or the poached egg) on top of the bread, then pour ladlefuls of the hot soup on top. Serve immediately.
Enjoy!
Chef Richard
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Mal -
I called Chez Richard - he was happy to share the Brussels Sprout soup recipe. I attached his email with the recipe.
Lizzard
P.S. - Doug loved my new outfit! Thanks Ms. Postmistress.
Mrs. Bartlet-Westin:
This is a very basic receipe that comes to us from the European region encompassing Belgium and northern France, where Brussels sprouts are popular in local cuisine. The combination of flavors of the leeks and the Brussels sprouts creates a wonderful mild blend that is memorable for days after the soup is tasted. This soup may be prepared exactly as shown, or it may be mixed in a blender with a cup of milk and presented at the table as a creamy potage. Both versions are delicious. The potage variant makes a lovely introduction course to an elegant dinner.
Please Note: the recipe calls for raw egg. Of course, I cannot serve that in a restaurant due to health concerns, so I substitute a poached egg. But I prefer this version for at home.
1 pound Brussels Sprouts
3 leeks
2 quarts water
2 bouillon cubes
4 tablespoons olive oil
3 tablespoons flour
salt and pepper to taste
2 egg yolks
6 slices French Bread
1. Cut the Brussels Sprouts into thin slices. Slice the leeks and cook then in 1 quart of water for about 5 minutes. Add the bouillon cubs, olive oil, and the other quart of water. Continue cooking for at least another 40 minutes(or all day in crock pot on low).
2. In a deep bowl, mix well the flour and 4 tablespoons of soup broth, making a smooth paste. Add this paste to the soup. Add salt and pepper and continue cooking for another five minutes (an hour in the crock pot).
3. Remove the soup from the heat. Beat the egg yolks in 6 spoonfuls of soup broth (or poach the requisite number of eggs in some of the broth).
4. Place a slice of bread in the center of a soup bowl, add 1 teaspoon of the egg mixture
(or the poached egg) on top of the bread, then pour ladlefuls of the hot soup on top. Serve immediately.
Enjoy!
Chef Richard
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