A simple and light vegetable soup, great for lunch or as an appetizer. The fennel is complemented nicely with tomatoes, potatoes and a bit of garlic; even people who are usually not very fond of the anise-like taste of fennel might enjoy this soup. This recipe comes from a classic Belgian cookbook and I make it pretty often.
From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” Labor intensive, somewhat messy and time-consuming to make, but people rave about these. Golden brown and crunchy on the outside, then mashed potato heaven inside. I’ve done what Ruth recommends: make the croquettes the day before, and just do the deep frying at dinner time.
Make and share this Aardappel Taart – Belgian Potato Tart recipe from Food.com.
Make and share this Jut (Old Belgian Dish) recipe from Food.com.
From Juliette Elkon’s A Belgian Cookbook. Posted for ZWT 7. Don’t worry about the alcohol used to prepare this dish, it will have burned off during the cooking. The cooking time includes the 1 hour marinating time.
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