A famous belgian beer called Duvel & a recipe using it! Witloof & Duvel soup!

Duvel is a great & famous Belgian beer! And it is vegan too!

Duvel is from the Belgian brewery Moortgat. Moortgat brewery was founded in 1871 by Jan-Leonard Moortgat. He was already descended from a family of brewers. In the 1950’s The 3rd generation of Moortgat’s took over the control of the brewery.

Ever since 1871, the 1st generation of the brewery Moortgat, brewed their first beers. They did this with a whole lot of exquisite craftsmanship and technique, a lot of patience & a whole lot of love. Duvel is a 100% pure and natural beer without additives & preservatives. And you taste that difference. This Duvel beer has a higher alcohol percentage then other beers, 8.5 %, gives this beer a huge dense head, has delicate pearls & gives a silky mouthfeeling. That is why Duvel is something special. Duvel is brewed with Pilsner malt and white sugar, and hopped with Saaz Hops and Styrian Goldings, the yeast still stems from the original culture of Scottish yeast bought by Albert Moortgat during a business tour of the U.K. just after World War 1!!!!                                                                  

Duvel Beer! It is my husband’s favourite beer! 🙂

Duvel is a strong golden pale ale. Duvel means Devil because this is the dialect for the dutch word: Duivel, meaning devil. Duvel, is the company’s best known product which is exported to more than 40 countries!!! Ooh yes! Their headquarters are in  Breendonk, Flanders, Belgium.

Duvel Moortgat was an original investor in the Brewery Ommegang craft brewery founded in Cooperstown, NY, in the late 1990s. More recently, the Belgian company took over complete control of the brewery and founded a stateside sales organization Duvel USA to handle both Ommegang and Duvel Moortgat brands and others.

                                                                     

                                                                  Duvel factory

Industry	Alcoholic beverage
Founded	1871
Headquarters	Breendonk, Belgium
Products	Beer
Production output	270,000 hl (2001)

Witlof & Duvel soup

I made this divine silky smooth witlof & Duvel soup, that is vegan & ooh so tasty too. This soup is a Belgian speciality. In soup, we usually use Blonde aka white beer, what beer you choose is up to you! I chose Duvel because it has that typical citrus & orange flavour in it. I served this with my twist: Sophie’s twist! Because you can taste a hint of citrus & orange in your beer, I added finely grated orange zest on top of my soup & also added raw freshly shredded witlof leaves! Enjoy!

TIP: Just before serving your soup, you need to shred finely your raw witlof leaves, otherwise they will lose their white & yellow colour!!!! 😉

A tasty & silky smooth witlof & Duvel beer soup, topped with fresh raw witlof shreds & grated orange zest!

Belgian endives aka witlof

MMM,…

Recipe: For 3 persons, each 1 big bowl

Ingredients:

5 witlof, washed, pad dry on kitchen paper, cleaned, the rough end brown round cut off, cut into rougher rounds & then into 2 ( mine weighted 630 gr before cleaning

200 gr floury potatoes, peeled & cut into bite sized chunks

1 teaspoon of dried thyme

800 ml of a good hot vegan stock

100 ml Duvel beer

black pepper, finely milled

Maldon sea salt

vegan butter

2 shalots, peeled & finely diced

To serve:

1 organic orange, skin grated, but not too fine, like: see picture soup!

1 witlof, washed, pad dry on kitchen paper, cut into thinner round shreds, like this:

Raw finely shredded witlof leaves!

Method:

1. Take a large cooking pot & add a few knobs of vegan butter. Turn heat onto high. When hot, add shalot & potato pieces. Add 1 teaspoon of dried thyme & stir often. Reduce the heat if you need to. After 3 to 5 minutes, add the witlof pieces & stir everything well round in the pot. Add about 300 ml of that hot vegan stock & add the Duvel beer too. Stir well round. Bring to the boil. When boiling, add the other leftover stock & cook until potato pieces are cooked through. It took me 14 minutes. Turn the heat off. Taste your soup. I added 7 grins of finely milled black pepper & scattered some sea salt in the soup. I stirred it into my soup.

2. I took my Vitamix & mixed my soup completely fine & silky smooth. I used my tamper too. Taste again. It was just divine. Firstly, you must taste the bitter flavour of the witlof & then you can taste the citrus & orange connection of the Duvel beer.

3. When you are going to serve your soup, take 1 clean witlof & shred it finely with a sharp knife, see picture above. Laddle your soup into lovely soup bowls & top the middle of each bowl with a few shredded raw witlof leaves & scatter some grated orange zest around it, into each bowl of soup! Just like this:

MMM! The orange zest goes so well with the citrus flavours in the beer & the raw shredded witlof leaves go so well with the witlof flavour in the soup!
Double yum! 🙂

Enjoy instantly with a loved one! This is a great soup for dinner parties too! 🙂

You also can find this tasty recipe here: http://www.instructables.com/id/Belgian-Duvel-witloof-soup/   ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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