Every mother knows that the best cure for a bad cold, for a stomach problem, for almost any malaise, even a broken heart, is Mama’s chicken soup!
Every mother knows that the best cure for a bad cold, for a stomach problem, for almost any malaise, even a broken heart, is Mama’s chicken soup! There is a whole series of books entitled Chicken Soup for the Soul, based on the proven idea that good chicken soup works wonders against all kinds of […]
The classic French method for making a bisque requires pushing the shellfish through a tamis, or drum sieve. This is much simpler and the result is just as smooth.
When the first frosts of autumn chill the air, large bright orange pumpkins are a vivid sight at local markets all over France and provide the basis for some warm and comforting soups.
The success of this soup depends on having ripe, full-flavoured tomatoes, such as the oval plum variety, so make it when the tomato season is at its peak. It is equally delicious served cold. #Variation# To serve the soup cold, omit the cream or yogurt and leave to cool, then chill.
In France, many people pick their own wild mushrooms, taking them to a chemist to be checked before using them in all sorts of delicious dishes. The dried mushrooms bring an earthy flavour to this soup, but use 175 g/6 oz fresh wild mushrooms instead when available.
The word Argenteuil in any French recipe almost always indicates asparagus, being the town in north central France famed for this superb seasonal delicacy.
Serve this flavourful soup with a dollop of crème fraîche or soured cream and sprinkle with a few snipped fresh chives — or, on very special occasions, garnish with a small spoonful of caviar. #Variation# To make a low-fat soup, use low-fat fromage frais instead of crème fraîche or soured cream. Alternatively, leave out the […]