A Long Time Ago
Sunday afternoon, my mother in the kitchen, asking us what we would like to eat as a starter. Would we like vegetable soup with broken vermicelli or Londonderry soup? My favourite! Londonderry soup! Monday meant school but Sunday was all about Londonderry Soup!
My mother seemed less keen to prepare Londonderry soup because, depending on the chili and the curry, it could be too spicy to her taste. The vegetable soup was more predictable.
As always in life, things change. I moved to another city, she became less interested in cooking and so here we are today: I haven’t tasted the soup for years. Time to start cooking.
The Londonderry soup I tasted as a child seems to be a Dutch and Belgium phenomenon. And a rather undefined one. Some use veal stock, others chicken. Some add mushrooms, others rice. Also used are chili, sambal, cayenne pepper, parsley, egg, meat balls et cetera. And to make things even more confusing, in the UK it’s known as a pea soup. Which is not at all what my mother used to prepare. Plus no-one seems to know what the origin is of the name.
So we decided to follow the recipe my mother included in her ‘kookschrift’, which is a notebook with recipes she learned as a young woman.
What You Need
- Light Stock (Veal or Chicken)
- A Shallot
- Equal amount of Flower and Butter
- Button Mushrooms
- Single Cream
What You Do
Start by glazing the chopped shallot in butter. Add the chili (my mother used 4 small slices, but feel free to use more!) and the curry. The curry should be spicy and powerful. Make sure the curry is fried, allowing for the flavors to develop. Now add the flour and start making a roux. Add the warm stock, step by step, take your time, and create the soup. Leave it for 15 minutes to integrate. In parallel gently fry the very small mushrooms (so called button mushrooms). Pass the soup through a sieve. Use a spoon to get the flavors of the shallot and the chili. The soup should be completely smooth.
Now things become unclear in my mother’s recipe. She suggests adding white wine just before serving (which will add acidity plus the taste of alcohol which is not great) or single milk or cream. Milk will only weaken the taste of the curry. Cream however will give a velvety feeling on your lips when tasting the soup, which is great in combination with the spicy curry. So we added a touch of single cream, left the soup for 5 minutes on low heat, allowing for the cream to cook. Just before serving add the gently colored button mushrooms.