Potage Saint Germain is a classic French soup using pureed split green peas as a base. It is cooked with pork belly, carrot, onions and leeks, simple ingredients that still manage to impress. This soup is a French culinary school classic named after the Count of Saint Germain, minister of war under Louis XIV, who loved…
Category: Soups
Crème Vichyssoise
The Crème Vichyssoise is an old classic cold soup of potato and leek made famous in America in the 1900s. It is similar to another soup called the potage parmentier, which is served hot. Potage Parmentier was named in memory of Antoine Augustin Parmentier, who promoted potatoes as a food to solve the famine in France in the 1700s. One version…
Potage Crecy (french style carrot soup)
Potage Crecy a la briarde is a french soup made mainly with pureed fresh carrots, onions and a bit of potatoes and of course cream and butter. This soup is part of the escoffier puree based soup which use pureed vegetables. It is a must try vegetarian soup recipe to try anytime of the year. …
Mastering the mushroom cream soup
Master mushroom cream soup making with this recipe. the cream soups in french cuisine are similar to veloute soup but use a light bechamel sauce as a base. Learning the fundamental technique of making cream soups will allow to experience with many other vegetables and make dozens of other cream soups. Ingredients/Shopping List (makes 3-4 servings) …
How to make a Garlic velouté
This French garlic soup (velouté) is something you must try at least once in your life; it’s creamy, silky and flavorsome. Surprisingly, the garlic taste is not as strong as you would expect. On top of all this, it’s super healthy. According to some health pundits garlic soup is more potent than antibiotics. As far…
Consommé with Deslignac Royales
The consommé is the evolution or shall I say transformation of freshly made broth (usually beef or chicken) into a clear soup that is actually called a consommé. Consommé in Escoffier cuisine can be served with various garnish such as pasta (vermicelli’s and the sort) croutons, vegetables and also with Royales which is the garnish…
French Cooking Academy 