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Title: Potage au Cresson / Cream of Watercress Soup from Limbour

     Yield: 4 servings

      2    Bunches watercress

      1    Large onion

      1    Leek

    500 g  Potatoes

  1 1/2 l  Chicken stock

      1 dl Cream

     30 g  Butter

           Salt, pepper to taste

   Chop the onion and the white of the leek and saute in butter in a

  large saucepan for 2-3 minutes.  Peel and chop the potatoes.  Roughly

  chop the leaves and tender stalks of the watercress.  Add watercress,

  potatoes, and the stock to the saucepan.  Bring to a boil and simmer

  for 45 minutes.  When done, liquidize, return the soup to the saucepan, season to

  taste with salt and pepper.  Add the cream and cook for a further

  three minutes.
     
Title: Creme de Crevettes / Shrimp&Cream&Brandy Soup from Flande

 Yield: 4 servings

     500 g  Shrimps (Fresh, with shells, and the bigger the better)

      1    Onion, finely chopped

      1    Stick celery, finely chopped

      1    Leek, finely chopped

      3    Large tomatoes, peeled and seeded

      2 dl Cream

      1    Egg yolk

      1 l  Water

      2    Glasses dry white wine

      1    Small glass brandy

           Bouquet garni (thyme, bay

           -leaf, 2 stalks parsley,

           -clove of garlic)

     60 g  Butter

     30 g  Flour

   Melt 30 g of butter in a large saucepan and gently cook the finely

  chopped vegetables over a low heat, without browning, for about 10

  minutes.  Shell the shrimps, reserving the shells and heads.  Add the

  shells and heads of shrimps to the vegetables, pour a liter of hot

  water into the saucepan, add the bouquet garni and tomatoes.  Season

  with pepper, but no salt at this stage, as the shrimp heads and

  shells may be salty enough.  -- Cover and simmer gently for one hour.

  Pour the stock through a sieve, pressing the vegetables and shells

  with a wooden spoon to extract all the juice. Melt the rest of the

  butter in the saucepan, add the flour and make a roux.  Stirring

  constantly, add the vegetable and shrimp stock in a steady stream and

  bring to the boil.  Simmer gently for 15 minutes.  Beat the egg yolk

  and cream together.  Away from the heat, stir in the egg and cream

  mixture.  Add the shrimps and brandy.  Return the saucepan to a

  *very* low heat, stir gently until the soup thickens slightly and the shrimps

  are ooked (this should take just 2-3 minutes).  DON'T let the soup boil, or it may curdle.
      
Title: Soupe a la Biere Douce / Sweet Brown Ale Soup

  Yield: 4 servings

       1 l  Sweet brown ale (stout)

    1/2 l  Milk

      2    Egg yolks

    1/2    Stick cinnamon

      1 ts Powdered ginger

      1 tb Cornflour

      3 tb Cold water

           Salt

           Rind of 1 lemon

  Simmer the beer with the lemon rind, cinnamon and ginger for 10

  minutes. Mix the cornflour and cold water together to a smooth paste.

  Add a few spoonfuls of the hot beer and then add the cornflour

  mixture to the beer in the saucepan.  Cook the soup gently for a

  further 10 minutes.  Mix the egg yolks and milk together and, away

  from the heat, add to the soup in the saucepan.  Heat through

  thoroughly without boiling and serve with slices of fried bread.

           Title: Hachis de Poireaux / Cold Egg/Leek Hors d'Oeuvre

 Categories: Belgian, Vegetarian

     1 kg Leeks

      1 ts Olive oil

           Juice of 1 lemon

      2    Eggs

      1 tb Mayonnaise

      1 ts French mustard

           A few capers

   Trim off the green parts of the leeks, chop up the white part and wash

  thoroughly, then drain well and pat dry.  In a saucepan heat 2 tb.

  olive oil and stew the chopped leeks gently for about 8-10 minutes or

  until cooked.  Meanwhile, hard-boil the eggs.  Put the leeks in a

  shallow dish, dress them with the lemon juice, salt and pepper, and

  allow to cool. Shell the eggs and mash them with a fork, adding the

  mayonnaise and mustard.  Mix in the capers.  Spread the egg mixture

  onto the leeks and chill for at least 2 hours.