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Boudewijnsoep from Bruges
Bruges — Mother recipe · en it
A creamy and light soup typical of the city of Bruges, combining the sweet and salty flavors of boudewijn.
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 200 ml of sweet Boudewijn wine
- 1 onion
- 200 g of potatoes
- 100 g of carrots
- 100 g of cucumbers
- 200 ml of chicken broth
- 100 g of cream
- 1 tablespoon of sugar
- Salt and pepper to taste
- 2 mint leaves
- 2 tablespoons of olive oil
Method
- In a large pan, heat the olive oil and sauté the finely chopped onion.
- Add the potatoes, carrots, and cucumbers cut into cubes, and cook for 5-7 minutes.
- Pour in the Boudewijn wine and let it reduce for 2-3 minutes.
- Add the chicken broth, bring to a boil, and cook for 15-20 minutes.
- Blend the broth and vegetables with a blender or a hand mixer until smooth and creamy.
- Add the cream and sugar, mix well, and cook for 2-3 minutes to warm the soup.
- Serve the soup in bowls, garnish with mint leaves, and enjoy immediately.
- Creamy and flavorful, this soup is perfect for a Christmas lunch.
The story
Boudewijnsoep from Bruges has its origins in the 18th century when local sweet wine, boudewijn, was highly appreciated. The soup evolved over time, becoming a popular dish during Christmas festivities.
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