Re: Dutch soup


"Victor Sack" <azazello@xxxxxxxxxxx> wrote in message
news:1imgosx.sircn8koyxvkN%azazello@xxxxxxxxxxxxxx
bulka <working.artists.working@xxxxxxxxx> wrote:

From a 1973 "Dutch and Belgian Cooking"

Kruudmoes

I'll just give the ingredients. You know how to make soup. How do
you make this edible?

barley
buttermilk
salt pork
frankfurters
rasins
chervil
thyme
molasses

It is an Americanised perversion of old and already perverted dish from
the Overijssel province. It is supposed to be more a gruel than a soup,
though (the name means something like "herb gruel/purée"). Happily, it
does not get served very often anymore, at least not usually at places
where innocent visitors might encounter it. It deserves to be compared
to some of the more outlandish tzimmes recipes.

Victor

I seem to have the same cookbook as the OP. And since there is quite
a thread on this subject, I will type out the recipe for those interested in
it.

Kruudmoes, I think it is a spelling mistake and should be Kruidmoes
(Milk soup with barley), 4 servings.

3/4 cup barley, soaked overnight in water to cover
2 quarts buttermilk
1/4 lb. lean salt pork, diced
4 frankfurters, sliced
1 cup raisins
1/4 tsp. chervil
1/4 tsp. thyme
Brown sugar or molasses
Method:
Drain the barley and place in a heavy pan with the buttermilk
and salt pork. Bring to a simmer, cover and cook slowly for 2 hrs.
Add frankfurters and raisins and simmer 15 minutes more.
Stir in the chervil and thyme. Serve in individual bowls and pass
a dish of brown sugar or molasses as a topping for the soup.
This may be served hot or cold.

As someone mentioned, the molasses should be "stroop", which
can be purchased in Dutch stores. You might try Golden Syrup in
its place rather then molasses, or use the brown sugar.

I was born and raised in The Netherlands, living in upstate NY.
Elly


.

Quantcast