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Recipe trail: Grandma’s Brabant vegetable soup

(36 km)
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Recipe cycle routes
Have you ever thought of cycling to gather the ingredients for your recipe? With our recipe routes, you’ll have a fun goal for your cycle ride and get to know our local producers and their regional specialities.
Enjoy the countryside and your visits to the local producers. Once back, grab the recipe and get cooking to serve up a delicious meal.
Tips
The routes are free to cycle and can, in principle, be started at any point.
Bear in mind that some products need to be kept cool. So do bring a cool bag with you for the journey. 
Before you set off, check the opening times: you can cycle the routes any day of the week, but opening times vary throughout the year.
Is a venue closed? Then pick up the produce somewhere else along the route.
Have a great time cycling and enjoying the food!…

Recipe cycle routes
: Have you ever thought of cycling to gather the ingredients for your recipe? With our recipe routes, you’ll have a fun goal for your cycle ride and get to know our local producers and their regional specialities.
Enjoy the countryside and your visits to the local producers. Once back, grab the recipe and get cooking to serve up a delicious meal.
Tips
The routes are free to cycle and can, in principle, be started from any point.
Bear in mind that some products need to be kept cool. So do bring a cool bag with you for the journey. 
Before you set off, check the opening hours: you can cycle the routes any day of the week, but opening hours vary throughout the year.
Is a venue closed? Then pick up the produce somewhere else along the route.
Have a great time cycling and enjoying the food!

Grandma’s Brabant vegetable soup with beef shank and herb omelette
A bowl full of comfort and character: that’s this recipe for Grandma’s Brabant vegetable soup with beef shank and herb omelette by Marcin Beaufort. A rich stock that has simmered for hours with fresh vegetables, herbs and beef shank creates a deep, full-bodied flavour. The soup is served with tender meat, colourful seasonal vegetables and light, flaky strips of herb omelette – a surprising twist that makes it just that little bit special. Perfect as a warming starter or as a hearty soup with a slice of crusty sourdough bread. And for those who really want to savour it: pour yourself a glass of local red wine or a nice beer to go with it. The ingredients are available from: vd Borne, Doortjes Hoeve, voor Anker, Krinkel de winkel / de Buitenman, bioptuin. You’ll find the contact details in the ‘ribbon’.

Ingredients  

  • 150 grams of soup shank
  • 100 grams of carrot 1 large
  • 1 leek
  • 100 grams of celeriac
  • 1 white onion
  • 2.5 litres of water
  • 2 cloves of garlic
  • 2 bay leaves
  • 3 sprigs of thyme
  • 1 small sprig of rosemary
  • 1 tbsp black peppercorns
  • 1 tbsp coarse salt
  • 3 cloves
  • Garnituur
  • 4 pieces of forest root
  • 1/2 leek
  • 1 red onion
  • 50 grams of celeriac
  • 2 ei
  • flat-leaf parsley, chives and tarragon

    Method

    Cut the leek, carrot and celeriac into large chunks and wash where necessary.
    Peel the onion, cut it in half and stick the cloves into it.
    Place the soup shank in a roasting tin and roast until golden brown in a preheated oven at 200C.
    Turn it over after 10 minutes and, after approximately 20 minutes, transfer everything from the roasting tin to a large saucepan.
    Pour the fat out of the roasting tin and add a little water. Return it to the oven for 5 minutes. This will loosen the browned bits and add extra flavour.
    Pour everything into the soup pan and add all the remaining ingredients.
    Bring to the boil and skim off any foam with a slotted spoon.
    Turn down the heat and leave to simmer gently for 6 hours on a low heat.
    After 6 hours, turn off the heat and carefully scoop all the meat and vegetables out of de pan. Strain through a colander and then through a clean, rinsed, damp cloth.
    Season the soup to taste with salt and pepper.
    Beat the eggs until light and fluffy, season, fold in the chopped parsley and fry a thin omelette. Leave to cool, roll up and cut into thin strips.

    Garnish
    Peel the carrots and cut into 3 cm pieces.
    Wash the leek and, together with the onion, cut into 1 cm rings.
    Cook the carrots, celeriac, onion and leek in a little stock.
    Meanwhile, strip the meat from the bones.
    Place the warm garnish of pieces of meat and vegetables (reheat briefly in the stock) in a deep plate or bowl.
    Pour the rich soup over the top.
    Garnish with strips of omelette if desired.
    Serve with sourdough bread.
    You can, of course, enjoy this stewed soup all year round, so feel free to adapt the vegetables to the season – use a selection of seasonal vegetables.

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