SOUPS
I adore soups; country soups, hot soups, cold soups and quite often offer it as an entree or hors d'oeuvre.
Food historians tell us the history of soups is probably as old as the history of cooking.
It is very easy to improvise a delicious dinner; the main course will be a soup accompanied by good bread, wine then cheeses and as dessert, chocolate sweets or ice cream. I've learned that a meal with a soup as a main course has to be light. One day I prepared a complete dinner with a very complicated mussel soup, followed by fish in a white wine sauce and a lemon puree, salad and an apple cake. By the time I had cooked all day long, served the dinner and cleaned up the kitchen, I was so exhausted that I fell asleep while my guests were having a good time, talking and laughing. Now if I have to organise a dinner (a 'souper'), I cook the soup the day before (makes it even tastier) and have the energy to share the entire evening with my friends.
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