Flemish Soup Recipe
Flavors of Nord-Pas-de-Calais
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: 1 hour
Difficulty: Easy
Chef's Note


Adding the egg to the soup makes it fragile. It can no longer withstand boiling, otherwise it will "curdle" into little lumps. The soup will still taste good, but the texture will be dreadful! 
Ingredients for 6 servings
- 500 g (18 oz.) Potato
- 2 leeks
- 250 g (9 oz.) turnip
- 250 g (9 oz.) stale bread
- 30 g (2 tbsp.) butter
- Chopped parsley
- 1 egg yolk
- Salt and pepper
  1. Place 1.5 liters (6 cups) water in a pot; bring to a boil.
  2. Wash and dice the vegetables; add them to the pot with the stale bread; season with salt and pepper and cook for one hour.
  3. Just before serving, place an egg yolk in a bowl. Gradually whisk in a large ladleful of the hot soup, stirring constantly, and add it back into the soup.
  4. Add the butter, sprinkle with chopped parsley and serve immediately.
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