On Aug 28, 11:08*pm, bulka > wrote:
> I've been away for a while. *Missed you guys. I'm gonna be
> intermittent.
>
> But, anyway, this is why there isn't a Dutch restaruant chain next to
> the Taco Bell and Olive Garden.
>
> From a 1973 "Dutch and Belgian Cooking"
>
> Kruudmoes
>
> I'll just give the ingredients. *You know how to make soup. *How do
> you make this edible?
>
> barley
> buttermilk
> salt pork
> frankfurters
> rasins
> chervil
> thyme
> molasses

I'd treat that more like a recipe for brown beans, with the barley
replacing the navy beans. The buttermilk would likely be used in the
soaking/precooking liquid, and the salt pork, franks, and molasses are
very traditional, and the raisins aren't unheard of. I'm thinking
chervil and thyme would be interesting.

I'm more inclined to use a slice of pork belly instead of salt pork
these days, and I get frowned at for adding fruit - even "grape"
tomatos - but that's another story.

Soup in the sense of 'use the strong spoons'.