This recipe is adapted from one of my favorite cookbooks, “Everybody Eats Well in Belgium.” It’s a soup that would have been made in Belgium toward the end of the month when piggy banks and pantries were running on empty. It’s surprisingly delicious, thankfully easy, and uses ingredients that any cook is likely to have on hand.
3 tablespoons unsalted butter
2 large onions, peeled and thinly sliced
2 large potatoes, peeled and diced
2 large cloves garlic, peeled and sliced
1 bay leaf
4 cups water
1 cup milk
Salt, nutmeg and white or black pepper
In a large saucepan, sauté the onions in the butter over medium heat. Stir frequently to prevent browning, about 10 minutes.
Add potatoes, garlic, bay leaf and water to onions and bring to a boil. Reduce heat and simmer, covered, for 25-30 minutes or until potatoes are soft.
Turn off heat and discard bay leaf. Cool to lukewarm. Blend soup in a blender until smooth, working in batches if necessary. Pour soup back into saucepan and add milk. Season to taste. Warm soup slightly and serve.
Tips For Serving Pilgrim’s Soup:
*Sprinkle croutons, chives or grated cheese on soup (Gruyere works well)
*Serve with cheese from Gethsemani abbey, available at http://www.gethsemanifarms.org
