20 POPULAR BELGIAN FOODS
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BELGIAN TOMATO MEATBALL SOUP (TOMATENSOEP MET BALLEKES)
Traditional Meatball Soup - a classic Belgian dish. Use your favourite meatball recipe for this or purchase pre-made tiny meatballs! You can let the raw meatballs poach in the soup or bake them in some butter first and then add them to the soup afterwards. Serve this velvety tomato and meatball soup with a thick slice of bread. Another wonderful June D'Arville recipe. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 1h30m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 13
Steps:
- Add the butter to a large and high pan. Place it over medium heat until melted. Then add the chopped garlic and onion together with the fresh rosemary.
- Gently fry the garlic and onion for 4 minutes. Then pour in the canned chopped tomatoes and warm chicken stock.
- Stir and then add the tomato paste. Season with a little pepper and salt.
- Stir the soup again and then cover the pan. Cook the tomato soup for 8 minutes or until the onion is super soft. In the meantime chop the fresh ripe tomatoes up. Once the onion is soft, add the tomatoes.
- Peel and slice the carrot. Also add this to the tomato soup.
- Stir and cook for 8 more minutes until the carrot is soft. Remove the rosemary. Then blend or mix the warm tomato soup until it is very smooth. Check the seasoning and add extra pepper or salt to taste. Add the small meatballs to the soup. Cover the pan again and let them poach in the hot soup for 6 minutes until cooked through. Then add the chopped parsley.
- Scoop the tomato meatball soup into bowls and serve hot.
CREAM OF TOMATO SOUP, BELGIAN-STYLE
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth says this soup has a special status in Belgium where it's commonly served at wedding receptions, anniversaries and other festive occasions. It's a little different from the tomato soup I grew up with: creamy, yes, but with bits of fresh tomato and the flavors of Madeira or Cognac providing a kind of grown-up undertone. This is Ruth's mother's version; it can be made a day ahead.
Provided by Belgophile
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Melt 2 tablespoons of the butter in a large soup kettle over medium heat. Add the onion and carrot and cook, stirring ocassionally with a wooden spoon, until softened but not browned, 8 to 10 minutes.
- Add the tomatoes, sugar, cayenne, and a little salt. Cook gently over low heat for 20 minutes, stirring ocassionally. Let the tomato mixture cool slightly, then purée it in a blender or food processor or press it through a food mill. Set aside.
- Melt the remaining 3 tablespoons butter in the soup kettle over low heat. Sprinkle in the flour and stir until smooth. Gradually add the broth while stirring constantly with a wire whisk. Continue to cook until you have a thick, velvety white sauce the consistency of heavy cream. Still whisking, let it boil up once or twice to get rid of any pasty flour taste.
- Remove the soup from the heat and whisk in the tomato mixture. Let rest until just before serving. (The soup may be prepared a day ahead up to this point. Cool to room temperature and refrigerate covered.).
- Gently reheat the tomato soup but be careful not to let it come to a boil. Stir in the cream and the Madeira (or Cognac). Season to taste with salt and pepper. The soup can be reheated later, but do not let it come to a boil or the cream will curdle.
- Prepare the garnish: Melt the butter in a small skillet over medium heat. Add the tomato and sauté for 1 minute. Season with salt and pepper and stir into the hot tomato soup. Sprinkle with the minced fresh herbs and serve at once.
Nutrition Facts : Calories 440.9, Fat 35.1, SaturatedFat 21.4, Cholesterol 107.6, Sodium 546.5, Carbohydrate 23.7, Fiber 4.1, Sugar 10.5, Protein 6.2
BELGIAN TOMATOES
Provided by Ruth A. Matson
Yield Serves 4
Number Of Ingredients 8
Steps:
- Prepare the salad on a large flat platter from which it can be served. First slice the onion and separate it into rings. Spread these on the platter. Slice the tomatoes, almost 1/2 inch thick, onto the onion rings and dust them with the salt and sugar. Sprinkle each slice with a grind of fresh pepper and chopped herbs. Sprinkle all with celery seed and French dressing. Cover the platter with aluminum foil and set it in the refrigerator to gain flavor until supper time. Serve Belgian Tomatoes with cold cuts, cheese and crusty garlic bread for a snack supper.
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