Milk Soup from the Ardennes

Milk Soup from the Ardennes Recipe - A Traditional Belgian Dish

Region / culture: Belgium | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Milk Soup from the Ardennes is a comforting and creamy soup that is perfect for a cold winter day. This soup is made with simple ingredients like leeks, onions, escarole, milk, and potatoes, but the flavors come together beautifully to create a delicious and satisfying dish.

History

This recipe has its origins in the Ardennes region of Belgium, where dairy products like milk and butter are abundant. The combination of these dairy products with hearty vegetables like leeks and potatoes creates a rich and creamy soup that has been enjoyed for generations.

Ingredients

2 tbsp unsalted butter
3 leeks, white parts only, rinsed well and sliced into thin rings
1 large onion, coarsely chopped
4 to 6 escarole leaves, coarsely chopped
4 cups milk
3 medium baking potatoes, peeled and cut into 0.5 inch cubes
salt and freshly ground black pepper to taste
2 tbsp minced fresh parsley

How to prepare

Melt the butter in a heavy soup pot over medium heat.
Add the leeks, onion, and escarole. Cook, covered, until the vegetables are softened but not browned, for 5 to 10 minutes.
Add the milk and the potatoes. Season with salt and pepper.
Simmer, covered, until the potatoes are very soft and start to fall apart, for about 30 minutes.
You can serve this chunky soup as is, country style, or puree it in a blender or food processor for a more elegant presentation.
Serve hot, sprinkled with minced parsley.

Variations

Add cooked bacon or ham for a smoky flavor.
Stir in some grated cheese for extra richness.
Add a pinch of nutmeg or cayenne pepper for a hint of spice.

Cooking Tips & Tricks

Be sure to rinse the leeks well to remove any dirt or sand trapped between the layers.

- Cooking the vegetables in butter adds a rich and savory flavor to the soup.

- For a smoother texture, you can puree the soup in a blender or food processor before serving.

Serving Suggestions

Serve Milk Soup from the Ardennes with crusty bread or a side salad for a complete meal.

Cooking Techniques

Simmering the soup slowly allows the flavors to develop and the potatoes to become tender.

- Pureeing the soup creates a smooth and creamy texture.

Ingredient Substitutions

You can use kale or spinach instead of escarole.

- Olive oil can be used instead of butter.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with a drizzle of cream, a sprinkle of fresh herbs, or a dollop of sour cream for an elegant touch.

Pairing Recommendations

Milk Soup from the Ardennes pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to thin out the soup.

Nutrition Information

Calories per serving

Each serving of Milk Soup from the Ardennes contains approximately 250 calories.

Carbohydrates

Each serving of Milk Soup from the Ardennes contains approximately 30 grams of carbohydrates.

Fats

Each serving of Milk Soup from the Ardennes contains approximately 10 grams of fats.

Proteins

Each serving of Milk Soup from the Ardennes contains approximately 8 grams of proteins.

Vitamins and minerals

This soup is a good source of vitamin C, vitamin K, potassium, and calcium.

Alergens

This recipe contains dairy (milk and butter) and may not be suitable for individuals with lactose intolerance or dairy allergies.

Summary

Milk Soup from the Ardennes is a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Milk Soup from the Ardennes is a delicious and comforting dish that is perfect for a cozy night in. With simple ingredients and easy preparation, this soup is sure to become a favorite in your household. Enjoy the creamy texture and rich flavors of this traditional Belgian recipe.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a chilly autumn day in the Ardennes, a region known for its lush forests and rolling hills. I was visiting a small village nestled in the heart of the countryside, where I had the pleasure of dining at a quaint little inn.

As I sat down at the wooden table, a bowl of steaming milk soup was placed in front of me. The aroma that wafted up from the bowl was heavenly, a rich blend of milk, butter, and herbs. I took a tentative sip, and was instantly transported to a place of comfort and warmth.

I asked the innkeeper for the recipe, and she smiled warmly before telling me the ingredients and method of preparation. It was a simple dish, made with just a few basic ingredients that were readily available in the region. I knew that I had to learn how to make it myself.

Over the years, I have perfected the recipe for Milk Soup from the Ardennes. It has become a staple in my kitchen, a dish that I turn to whenever I need a bit of comfort and warmth. The secret, I have found, lies in the quality of the ingredients and the slow, gentle simmering of the soup.

To make Milk Soup from the Ardennes, you will need:

- 4 cups of whole milk

- 1/4 cup of butter

- 1/4 cup of flour

- 1 onion, finely chopped

- 2 cloves of garlic, minced

- A handful of fresh herbs, such as parsley, thyme, and bay leaves

- Salt and pepper, to taste

To begin, melt the butter in a large saucepan over medium heat. Add the onion and garlic, and sauté until soft and translucent. Sprinkle the flour over the vegetables, stirring constantly to create a roux.

Slowly pour in the milk, whisking continuously to prevent any lumps from forming. Add the fresh herbs, salt, and pepper, and bring the soup to a gentle simmer. Let it cook for about 15-20 minutes, stirring occasionally, until it has thickened slightly.

Taste the soup and adjust the seasoning as needed. Remove the herbs and discard them. Serve the soup hot, garnished with a sprinkle of fresh herbs.

Every time I make Milk Soup from the Ardennes, I am transported back to that cozy inn in the heart of the countryside. The flavors of the dish bring me comfort and joy, reminding me of the simple pleasures of good food and good company.

I am grateful to the innkeeper who shared her recipe with me all those years ago. It has become a cherished part of my culinary repertoire, a dish that I will continue to make and enjoy for years to come. And now, I pass it on to you, in the hopes that you will find as much joy and comfort in it as I have. Bon appétit!