Sweet-sour patisson soup (with breadcrumbs)

You need

  • 1 red onion
  • spoon of butter or vegetable oil
  • quality salt (1 teaspoon)
  • 1 big white patisson  (1 kg)
  • black pepper (1/2 teaspoon)
  • curcuma (1 teaspoon)
  • 1 liter (homemade) vegetable stock
  • 1 handful of fresh lemon balm, chopped
  • 1 handful fresh dille or fennel green, chopped
  • lemon juice (according to taste)
  • fried breadcrumbs (according to taste)


Making the soup

  1. Chop the onion.
  2. Melt the butter (45 gram) or heat the oil in a big casserole with a thick bottom en fry the onion gently. Add the salt.
  3. Wash the patisson, peel the patisson when the skin has become hard, cut into small peaces and add to onion as soon as it has glazed. Add pepper. Add curcuma.
  4. Add the vegetable stock and bring to a boil. Leave boiling gently until the patisson has become soft  (think  15 minutes approximately). Let cool down slightly.
  5. Add lemon balm leaves and dille/fennel green and puree.
  6. Bring to a new boil and season some more according to taste, adding lemon juice if wanted.
  7. Fry old breadcrumbs in olive oil or butter. 
  8. Add the croutons just before serving.