Soupe des Ardennes (with thyme and homemade croutons)
Cozy Up with Soupe des Ardennes: A French-Belgian Comfort Classic
As the days grow shorter and the temperature drops, there’s nothing quite like a warm, comforting soup to nourish the soul. Today, we’re sharing a delightful recipe for Soupe des Ardennes, a traditional soup hailing from the beautiful Ardennes region, straddling France and Belgium. This isn’t just any soup; it’s a celebration of simple, fresh ingredients transformed into a velvety, flavorful experience.
Soupe des Ardennes, meaning “Soup of the Ardennes,” is a regional specialty known for its delicate balance of flavors. Unlike many hearty soups, this one is surprisingly light yet incredibly satisfying. The key lies in the thinly sliced vegetables – endives, leeks, and shallots – which create a beautiful texture and subtle sweetness. The addition of milk lends a creamy richness without relying on heavy cream.
What makes this soup special?
- Regional Authenticity: This recipe stays true to the traditional flavors of the Ardennes, offering a taste of French and Belgian culinary heritage.
- Delicate Flavor Profile: The combination of endives, leeks, and shallots creates a unique and subtle sweetness that’s both comforting and sophisticated.
- Simple Elegance: Despite its refined taste, Soupe des Ardennes is surprisingly easy to make, using readily available ingredients.
- Perfect for Any Occasion: Whether you’re hosting a dinner party or simply looking for a cozy weeknight meal, this soup is sure to impress.
Tips for the Perfect Soupe des Ardennes:
- Thinly Sliced Vegetables: This is crucial for achieving the right texture and allowing the flavors to meld together beautifully. A mandoline can be helpful for achieving consistent slices.
- Fresh Thyme: Don’t skimp on the fresh thyme! It adds a wonderful aromatic quality to the soup.
- Homemade Croutons: While store-bought croutons will work in a pinch, homemade croutons take this soup to the next level. The recipe includes instructions for making your own.
- Gentle Simmer: Avoid boiling the soup vigorously, as this can make the vegetables mushy. A gentle simmer is all you need to extract the flavors.
Frequently Asked Questions:
- What is the best way to slice the vegetables so thinly? A mandoline is highly recommended, but a sharp knife and a bit of patience will also work.
- Can I substitute other vegetables? While the traditional recipe calls for endives, leeks, and shallots, you can experiment with other mild-flavored vegetables like celery root or parsnips.
- Can I make this soup ahead of time? Yes, Soupe des Ardennes can be made a day or two in advance. The flavors will actually deepen as it sits.
- Is this soup vegetarian/vegan? This recipe is vegetarian. To make it vegan, substitute the butter with olive oil and use plant-based milk.
- What wine pairs well with Soupe des Ardennes? A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would be a lovely pairing.
Enjoy this comforting and flavorful soup – a true taste of the Ardennes!
Soupe des Ardennes
Ingredients
- 2 cloves garlic minced
- 1 baguette baguette cut into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon Herbes de Provence
- 3 medium endives or one head escarole, or both, sliced lengthwise, very thinly
- 3 medium leeks white parts and 1 inch of the green parts, sliced very thinly
- 2 medium shallots sliced very thinly
- 6 tablespoons butter
- 1 large potato sliced very thinly
- 8 sprigs fresh thyme
- 6 cups milk
- 1 pinch Nutmeg
- to taste Salt
- to taste white pepper
Instructions
- Preheat oven to 425°.
- In skillet, sauté garlic in olive oil. Toss in baguette cubes and add a splash or two more olive oil. Sprinkle in Herbes de Provence. Sauté for a few minutes at a fairly high heat, then remove to a baking sheet and broil cubes in oven until slightly crisp. Set aside. (The croutons can be prepared several days in advance. Store in a sealed bag.)
- In wide saucepan, sauté endive, leek and shallot slices in butter, then place in large stock pot. Add potato slices, 2 sprigs of thyme and milk. Bring to a soft boil and season with salt, white pepper and nutmeg to taste. Reduce heat to low and cook for about 20 minutes.
- When finished, let pot sit, covered, for about 15 minutes. Discard cooked thyme and place soup in bowls. Garnish with croutons and fresh thyme.
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