Soupe Flamande with Creme Fraiche and Frizzled Brussels Sprouts
12oz350 g potatoes
12oz350 g Brussels sprouts
2oz50 g butter
15fl oz425 ml hot stock made with Marigold Swiss vegetable bouillon powder (I used chicken stock)
1pint570 ml milk
2rounded tablespoons crème fraîche
squeeze of lemon juice
salt and freshly milled black pepper
4level tablespoons crème fraîche
8large sproutstrimmed and shredded
Start by peeling and thickly slicing the potatoes. When the leeks are trimmed and washed, cut them all the way through, vertically; then chop them into 2.5 cm (1 in) pieces. Then trim the base of the sprouts, discard any damaged outer leaves and quarter the larger sprouts and halve any smaller ones.
Next, melt the butter in a good large saucepan, add the potatoes, leeks and sprouts, and stir well to coat them nicely in the butter. Add some salt and freshly milled black pepper, turn the heat to low, put a lid on and allow the vegetables to sweat gently for 5 minutes.
Then add the stock and milk bring everything up to simmering point and cook very gently for 20-25 minutes, or until the potatoes are soft. Because of the milk, it is best to put the lid only three quarters on, to prevent everything boiling over, and to keep the heat really low.
After that, liquidise the soup and then return it to the pan; add the 2 rounded tablespoons of creme fraiche, then reheat the soup gently, taste and add a good squeeze of lemon juice, and more seasoning if it needs it.
Make the garnish while the soup is reheating. To do this, heat the olive oil in a medium frying pan over a high heat, and when the oil is really hot and shimmering, add the shredded sprouts and fry them, stirring occasionally so they don't catch on the base of the pan. When they are crisp and golden brown, which should take 2-3 minutes, lift them, using a draining spoon, on to crumpled kitchen paper to drain. If you want to make the garnish in advance, you can re-frizzle the sprouts in a hot frying pan just before serving.
Serve the soup in hot bowls with a little crème fraîche spooned on top of each one and garnished with the frizzled sprouts.
https://theviewfromgreatisland.com/soupe-flamande-with-creme-fraiche-and-frizzled-brussels-sprouts-35-on-gourmets-list-of-the-50-women-game-changers/ February 17, 2012