Soups and Salads
 
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Aardapple soep (dutch potato soup)

  Yield: 6 servings
  Ingredients:

6

med Potatoes

1

tbs Salt

1

tbs Butter, melted

2

tbs Flour

1

Egg

2

c Milk

Ż

c Vinegar

12

slices Bacon, fried, drained and Crumbled.

c Parsley, chopped

Preparation:
Pare and cut each potao in 6 pieces. Cook in salted water to cover untill tender; do not drain. Blend butter, flour, egg and milk. Add gradually to hot potato water. Heat again till boiling, remove from heat, add vinegar. Serve in soup plates containing chopped fried bacon. Garnish with parsley

Dutch Leek Soup

Yield: 8 servings
Ingredients:

3/4 c Whole wheat flour
2 Cubes bouillon
2 qt Water
1 c Milk
1/8 ts Ground mace
5 Leeks, cleaned, chopped
1/4 c Whipping cream
2 c Shredded Edam or Gouda
Cheese

Method:

Blend together flour, bouillon cubes and water. Stir in milk and mace.
Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add
leeks and cream; simmer 10 minutes. Serve cheese with soup at the table.

 

Herring Salad (Haring Salade)

Ingredients:
2 salt herring, soak over night remove bones and chop
3 apples chopped
onion to taste
2 hard boiled eggs cut
1 stalk celery    pinch of cinnamon
pepper    juice of one lemon or vinegar

Method:
Mix well and serve chilled.

Amish-Style Chicken & Corn Soup

Ingredients:

1/2 stewing hen or fowl
2 quarts chicken stock or broth
1/4 cup onion -- coarsely chop
1/2 cup carrots -- coarsely chop
1/2 cup celery -- coarsely chopped
1 teaspoon saffron threads -- (optional)
3/4 cup corn kernels -- (fresh/frozen)
1/2 cup celery -- finely chop
1 tablespoon parsley -- fresh chopped
1 cup egg noddles -- cooked

Instructions:

  1. Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.
  2. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.
  3. Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into little pieces.
  4. Strain the saffron broth through a fine sieve. (Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenient sized containers
  5. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat. Continue with recipe.)
  6. Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately

 

Rivel Soup

Rivel soup, also called Dough Ball Soup, is great for when company drops by. In an old Dutch home, you'd never get company without feeding them, no matter how unexpected they are. The ingredients are considered staples in most old dutch kitchens.

Ingredients:

8

cups of chicken broth (I use canned)

1

onion, diced

2

Tbsp dried parsley

2

cups flour

1

tsp salt

2

eggs, beaten

2

cans corn

2

cups chicken, cooked, and diced (this is optional)

Preparation:
Bring the broth to a boil.
In a bowl, mix flour, salt and eggs until you have a crummy mixture (not smooth, itíll make crumbs). Rub mixture between your fingers over the broth dropping small amounts in. These are called rivels. They should not be big, that is a dumpling. Maybe pea size.
Add corn and cook about 10 - 15 minutes.
If you want, add the chicken just before you take it off the stove.


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