16 years ago, when we moved to Belgium, we found it strange that there was practically no soup like we had in Hungary. Over time we got used to their soups. I think I have learned to make it over the years. Although it couldn’t be simpler: they cook the vegetables, blend them, salt and pepper them and serve with a bit of crouton or dried bread. I think there isn’t a Belgian family table without cream soup. Of course, you can add your own specialties, spices, toppings, but the base is the simple but delicious steamed vegetables.
3-4 medium potatoes
3 cloves of garlic
1 laurel leaf
salt to taste
3 dl lactose-free cooking cream
100 g lactose-free mozzarella cheese
bacon to taste (optional)
roasted potatoes to taste (optional)
I cut the potatoes into similar sized pieces. I added garlic, bay leaf and salt, and then cooked them.
After a while, by stabbing my fork in the potatoes, I checked if they were soft enough. I took some of it out and put them aside to fry them separately. I cooked the rest even longer, letting the water to almost boil.
When the potatoes were ready, the hand blender was a great help, because I used it to blend the potatoes until smooth, so there was not a single morsel in them. I stirred the cooking cream into it. The quantity is different for everyone, as some people like their cream soups thinner while others thicker, but remember, it’s a soup! I put it on the cooking plate again, added the cheese, and let the heat bring it to boil.
I toasted some slices of bacon. In a little oil, I fried the prepared steamed potatoes until brown.
Cream soups are best served hot, and I served them with bacon and fried potatoes. The Belgians love to serve a simple hot cream soup with a baguette.
And why gluten-free? I didn’t use any thickening agents for this soup, the potatoes themselves thickened it .