Winter is almost upon us (although not the last couple of days with the wonderful weather we've been having here in our beautiful Auvergne) and it is time to do those delicious thick brothy soups that liven up our hearts and souls in the cold grey winter months.
The art of soupmaking has been perfected though by our longtime friend Anne-Catherine Bley who opened the first 'Bar-a-Soupes' in Paris in 2000. Not only does she do 6 divine soups per day winter AND summer, she is also the author of various books about Soups - also translated into English and available on Amazon!!http://www.amazon.com/Soup-Anne-Catherine-Bley/dp/1552858340
When next in Paris, do go and have a soup chez elle in the very 'branché' area near Bastille :
Le Bar à Soupes
33 rue de charonne 75011 Paris
01 43 57 53 79
01 43 57 53 79
http://www.lebarasoupes.com/
I have, since a couple of years now, started to serve a little soup at the start of my dinners here Aux Jardins des Thevenets. Our gastronomic critic friend Eric Roux quickly baptised it 'Soupettes' (meaning little soups).
(And have a good look at the series of 'Grosses Legumes' paitings in the restaurant done by Olivier, my dear husband!)
I have, since a couple of years now, started to serve a little soup at the start of my dinners here Aux Jardins des Thevenets. Our gastronomic critic friend Eric Roux quickly baptised it 'Soupettes' (meaning little soups).
In summer there's my favourite 'Bloody Mary' soupette (with a good dose of Vodka especially when I have my mother-in-law for dinner), and I also make strange concoctions that does seem to work like a green bean and olive soupette !
A summer soup decorated with a Hysope Flower
In winter I use a lot of lentils especially since we have wondeful varieties in our Auvergne region :
* 'Lentille Vertes du Puy' - Green Puy Lentils (http://www.lalentillevertedupuy.com/uk/i_actu.html)
or
* 'Lentille Blonde de Saint Flour - Blond Lentils from Saint Flour (http://www.lentille-blonde.fr/)
One of my winter favourites is Lentils with Coconut Milk and a dash of Cumin and Olivier's favourite is Cauliflower with Bleu Cheese. Or how about Butternut with smoked salmon? Or Carrot and orange juice?Once again just use your imagination and try those strange mixtures - they might just work!
Life is about sharing!
Bisous
Lynn
Chestnut soup with grilled bacon bits
http://auberge-du-pont-billy.com/
| Le velouté Dubarry à notre façon | |
| Prendre un chou fleur de plein champ, le cabosser. Porter une grande quantité d’eau salée à ébullition, plonger le chou durant deux minutes puis le rafraichir dans de l’eau glacée puis l’égoutter. Peser le chou, puis peser la même quantité de lait entier et la moitié de celle-ci en crème. Porter à ébullition le lait et la crème puis ajouter le choux, laisser cuire durant 5 minutes puis mixer, assaisonner (sel, poivre, muscade pour mémoire). Servir le velouté en assiette creuse puis disposer , au centre de l’assiette, quelques dés de saumon mariné ainsi qu’une petite quantité de chou-fleur poêlé minute à l’huile d’olive. and a lovely translation found on another foody blog: http://www.whiskblog.com/2009/07/whisk-wednesdaysveloute-du-barry-cream.html | |
4 comments:
Cauliflower with blue cheese. I think Olivier is on to something... Thanks for this post. I think that soups are often ignored in fine cuisine, but they add soooo much to a meal!
yum yum.. i look forward to reading each of your delicious kitchen tours, Lynn! merci! xx
Looooove anything with blue cheese in it - with broccoli also great.
Now I'm no cook and carrot soup probably not inspiring on its own, but have it with orange ....really gives it pizazz.
...lekker kook - waiting for your next instalment!
I'm on a liquid diet for a few days, and running out of soup ideas - Thanks Lynn, I'm going to try the lentils and coconut milk with cumin tomorrow!
Post a Comment