Bouillon Brèdes (Bouillon brèdes)
Overview
Bouillon brèdes is a light, clear soup of leafy greens from Mauritius. Brèdes is the Creole word for edible leaves, and the soup can be made with Chinese cabbage, watercress, morning glory, spinach, pumpkin leaves or the leaves of the chouchou vine. The greens are cooked quickly in water flavoured with garlic, onion and fresh ginger, sometimes with a few dried shrimp or a little salted fish for depth. It is mild and fresh, and it is never eaten alone but served on the side of rice, lentils and curry, where it cools and balances the hot dishes.
History
Mauritian cooking mixes Indian, Chinese, African and French influences, and bouillon brèdes reflects all of them. It is an everyday soup in Mauritian homes and is part of almost every family lunch. Similar leaf broths are made on the neighbouring islands of Réunion and Rodrigues, where brèdes are just as important. Markets across Mauritius sell many kinds of fresh brèdes every morning.
Main ingredients
Leafy greens (brèdes), ginger, garlic, onion, dried shrimp, water. The soup is built on light broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Spinach and greens soups
Recipe
Method
- 12 min
Fry the onion, garlic and ginger in the oil for 2 minutes.
- 2
Add the water and dried shrimp and bring to the boil.
- 35 min
Add the greens and cook for 5 minutes until just tender.
- 4
Season and serve with rice and curry.
- ✓
Serve. About 25 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
