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.
Make and share this Witte Kool in Roomsaus (Shredded Cabbage in Cream Sauce) recipe from Food.com.
This recipe has been in my family for years. It is the best recipe if you are trying to get rid of all your cucumbers in your garden. Anyone that will try this recipe will become addicted!
Make and share this Belgium Chicken Waterzooi 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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