in Soup Recipes

Brabant soup

updated

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Ingredients for 6 servings:

  • ½ liter beef broth
  • 200 g beef (from the rump)
  • 1 bay leaf
  • 2 thick carrots (approx. 400g)
  • 1 celeriac (approx. 150g)
  • 1 stalk(s) leek (150g)
  • 200 g Brussels sprouts
  • Salt
  • pepper
  • Nutmeg, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Bring the broth to a cold boil with the meat and bay leaf and let it simmer for about 1 hour (do not boil). Rinse the vegetables. Peel the carrots and celery and dice them along with the leek. Remove the outer skins from the Brussels sprouts. Add the vegetables to the broth, season with salt, pepper, and nutmeg, and simmer gently for about 20 minutes. Then remove the meat, dice it, and return it to the soup. Season again to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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