 This is a lovely soup, simple and traditional for 4-6 people Ingredients: 2 medium onions, peeled and roughly chopped 3 big potatoes peeled and roughly chopped 3 carrots peeled and roughly chopped 2 medium turnip peeled and chopped 2 small/medium leeks clean and chopped. 2 Zucchinis peeled and sliced 3 Tomatoes – quarter the tomatoes, removing any stalks 30g butter Bouquet garni Salt and pepper Water Methods
If you like your soup a little less creamy, you can take out half of it before liquidise it, than stir it back into the pan. EXPLORE ! 
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The subtil parfum of Almonds with Mushroom hummmm.... Serve 4 Ingredients 400g mushrooms cleaned and finely chopped (if possible add few dry or fresh porcini) 3 shallots peeled and finely chopped (if not available, replace par 1 medium white onion peeled and finely chopped) 2 big peeled garlic cloves 200ml fresh cream ( or a mix of cream and sour cream) 250mg of Almond meal 30g butter Bouquet garni (link for method) 63cl vegetable stock and 37cl of almond milk (if no almond milk increase the vegetable stock to 1litre) 1 small bouquet of flat-leaf parsley 1 egg yolk Sea salt and pepper Truffle Oil (Optional) Almond Oil (Optional)
You can quickly fry some nice-looking mushrooms like Girolles, Chanterelles or oysters and sprinkle these on top of the soup. You can re-enforce the parfum by adding ,before you introduce the almond meal to the soup, 1 dessertspoon of tomato past. The soup can be prepared few hours before the dinner and can be re-heated the day after. EXPLORE : This beautiful squash which has been grown in the Americas for more than 5000 years makes sumptuous satiny soups.This recipe is a simple formula for any variety of creamy soups. Instead of Cinderella's lovely carriage, substitute the same amount of cauliflower, asparagus or fresh beans. 1 kilo pumpkin flesh diced ( I often mix two kind of pumpkins) 2 medium onions diced 300 ml creme fraiche 2 tablespoons of cornstarch A small bouquet of flat parsley. Salt and Pepper 50g butter Garlic croutons (optional)
Serve very hot with the chopped parsley and sliced garlic croutons if you wish. Soupe au Pistou -
The smell of Provence 1 tin of red beans 1 tin of white beans 8 fresh tomatoes 3 zucchinis sliced in 1.8cm thick rings 1 onion peeled and sliced in small cubes A hand full of fresh green beans 3 garlic cloves with their shirts 2.5 l. of water Salt and Pepper 2 tbsp tomato paste 1 bouquet garni Pistou sauce ingredients 100 g of fresh basilic leaf 5/6 peeled garlic olive oil 150g of grated Parmesan Soup :
Sauce au Pistou Add the 6/8 garlic cloves in a food processor then add the parmesan and basil leaves and push the button "on" for 20 seconds in order to mix well the ingredients, then with the blender on, add the olive oil slowly and patiently. The pistou needs to have the consistence of yogurt. Put in the fridge until you serve the soup where people will mix the soup and pistou to their taste. The pistou can be kept several days in the fridge, covered.  Tomato Veloute
1 can of peeled tomatoes 2 tablespoon of tomato paste 3 beautiful tomatoes 1 teaspoon of sugar 2 shallots 2 big garlic cloves 1 bouquet garni + 1 bouquet of fresh parsley finely cut 200ml fresh cream salt and pepper 1 egg yolk
This soup can be prepared in advance , even the day before keep it in the fridge and when it is time reheat the pot with a slow heat while stirring often. The 3 fresh tomatoes is just an option |
AuthorI wish to share with you my cuisine. For me cooking is cultivating an art as delicate Archives
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