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Serves: 4
Prep. time: 30 minutes
Cook time: 45 minutes
When we talk about Alsatian Cuisine, we think of Choucroute. Many other specialities enrich the Alsatian Gastronomic heritage like this onion soup.
Heat the oil in a large casserole dish.
Peel and chop the onions and fry until brown, season with pepper.
Add the peeled and de-stemmed garlic cloves and crush them with the blade of a broad knife.
Add the stock, bring to the boil, reduce the heat and simmer for 45 minutes.
Meanwhile, toast the bread in the toaster.
Pour the soup into 4 bowls, place the slices of bread on top and sprinkle with the gruyère cheese.
Put in the oven on grill mode for 4 to 5 minutes.
Serve immediately.
Serves: 4
Prep. time: 20 minutes
Cook time: 30 minutes
To begin, peel and wash the carrots and potato. Cut the potato into cubes and the carrots into rounds. Peel and finely chop the onion.
In a heavy-based saucepan, sauté the onion in a little olive oil. Season with salt, pepper. Add the curry powder, stir well until aromatic and the onions start to brown. Then add the carrots and potatoes to the pot and cook for a few minutes more. Add the chicken stock. Bring the soup to a boil, reduce the heat and simmer 30 min.
Blitz the soup until smooth with a stick blender, pour in the coconut milk and blitz again for a few seconds until blended.
Just before serving, sprinkle with parsley
Serves: 4
Prep. time: 20 minutes
Cook time: 25 minutes
Peel the shallots and chop them roughly.
Peel, wash and chop the potato and carrot.
Heat 2 tablespoons of olive oil in a saucepan and brown your shallot. Add the potato and carrot and cook for another 5 minutes, stirring regularly. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for 20 minutes.
Blend the mixture.
Wash the wild garlic leaves, reserving a few flowers.
Add the leaves to your soup and blend again roughly.
Return the soup to the pan, let it come to a boil and add the cream, stirring until it comes to a slight boil. Adjust the seasoning and serve with a few wild garlic flowers.
Serves: 4
Prep. time: 30 minutes
Cook time: 40 to 50 minutes
Mix the minced meat with the ginger, egg, 5 spices, salt and pepper.Using your hands, make your meatballs and fry them in a pan with olive oil on all sides. Set aside.
Place the mushrooms in a large bowl of boiling water to rehydrate.
Peel and chop the Cévennes onion.
Pour 2 tablespoons of olive oil into the wok and fry the onion over a high heat for 2 minutes, stirring constantly. Add the curry paste, continue cooking for 1 minute and then add the pepper. Continue cooking until the water in the peppers has evaporated.
Pour in 1 litre of water, add the stock cube and the 5 spices.
Drain the mushrooms, filter the juice, add it to the wok with the coarsely chopped mushrooms. Bring to the boil, reduce and simmer for 10 minutes.
Meanwhile, cook the egg noodles according to the packet instructions.
Peel and chop your white onions and some of the green.
5 minutes before the end of the cooking time, add the beef balls.
Divide your soup between 4 large soup bowls.
Add your egg noodles on the side.Sprinkle with your white onion and chives.
Serves: 4
Prep. time: 30 minutes
Cook time: 20- 25 minutes
Peel and chop your onion.
Peel, remove the sprouts and chop the garlic.
Peel, wash and chop your potato.
In a pan, lightly brown the garlic and onion.
Add the chopped sage, the vegetable stock, the potato and salt and pepper to taste. Cook until the potato is completely cooked. Turn off the heat.
Add the corn (keep some for decoration), the coconut milk and mix with a blender.
Divide the soup between 4 bowls.
On top, add a few kernels of corn, a sprinkle of sage and a drizzle of truffle-flavoured olive oil.
Serve immediately.
Serves: 6
Prep. time: 20 minutes
Cook time: 40 minutes
To prepare the velouté, peel the butternut squash, remove the seeds and cut into large cubes. Peel, wash and coarsely chop the potato. Peel, trim and coarsely chop the shallots.
Pour the chicken stock into a heavy-based saucepan. Add the butternut squash, potato and shallot. Bring to a boil, reduce the heat, cover and simmer until the vegetables are tender, about 35 minutes. Season with salt and pepper.
Blitz in a blender to obtain a smooth velouté. Mix the crème fraîche and 2/3 of the blue cheese (cut into cubes or crumbled) together with a fork.
Pour the mixture into the velouté. Reheat the velouté over low heat, stirring constantly, until the cheese melts.
Serve without delay, accompanied by the remaining blue cheese (cut into small cubes) and toasted pumpkin seeds.
Serves: 4
Prep. time: 15 minutes
Cook time: 30 minutes
Trim, wash and coarsely chop the chicory and fennel. Peel, wash and coarsely chop the potato. Add the vegetables to the saucepan. Stir well and continue to cook for a few minutes more, and then add the stock.
Simmer over low heat for about 30 min, or until the vegetables are tender. Once ready, transfer to a blender and blitz with the coconut milk until you obtain a nice creamy velouté.
Ladle the soup into warmed soup bowls. Sprinkle with crumbled goat’s cheese, parsley and Guerande salt with Espelette pepper.
Serve immediately.
Serves: 6
Prep. time: 20 minutes
Cook time: 30 minutes
A deliciously warming velouté made with pumpkin and my home-grown parsnips!
To begin, peel the parsnips, pumpkin, potatoes and onion. After you wash the vegetables, chop them into small pieces. Finely chop the onion, add to a heavy-based saucepan and sweat in a drizzle of oil until translucent. Then add the parsnips, pumpkin and potatoes to the saucepan. Season with salt and pepper.
Continue to cook and stir for a few minutes. Add 1.5 litres of cold water.
Bring to a boil, reduce the heat to a simmer and cook over low heat for 30 min.
Then transfer the cooked vegetables to a blender and blend with just enough cooking liquid to achieve the desired consistency. Add the coconut milk and blend again for a few seconds to make a smooth velouté. Serve without delay garnished with a sprinkle of alfalfa and rocket sprouts, gomasio and a drizzle of olive oil.
Serves: 4
Prep. time: 30 minutes
Cook time: 45 minutes
To begin, peel and thinly slice the onion. In a heavy-based saucepan, sweat the onion in the butter 4–5 minutes. Do not brown.
Add the cooked chestnuts and pour in the chicken stock. Simmer over low heat for 20 minutes.
Then blitz with the cream to obtain a smooth velouté and season to taste. For the bacon, lay the slices out on a baking sheet and bake in a preheated at 180°C until crisp and golden, about 15 minutes.
Divide the velouté between the bowls and place a slice of bacon in the centre. Just before serving, sprinkle with chervil
Serves: 4
Prep. time: 30 minutes
Cook time: 30 minutes
A silky smooth watercress velouté, full of vibrant flavour...
Start by preparing the watercress, trim the ends and remove any discoloured leaves. Wash carefully in several changes of cold water. Peel, wash and chop the potato. Peel and thinly slice the onion and garlic.
In a large heavy-based saucepan over medium heat, sweat the onion and garlic in the butter until tender, about 5 minutes. Add the watercress and crumble in the stock cube. Pour in 1.2 litres of cold water and add the potato (coarsely chopped). Season with salt and pepper, then bring to a boil. Simmer, uncovered, over medium heat for about 25–30 minutes.
Once cooked, add the cream. Remove from the heat and blitz with a hand blender until smooth. To prepare the croutons, cut the slices of bread up into small cubes. Heat 1 tbsp olive oil in a large frying-pan, add the bread cubes and toss until golden.
Serve the velouté topped with croutons.
Serves: 6
Prep. time: 30 minutes
Cook time: 60 minutes
Onion soup is a soup I prepare for the mornings after parties and New Year's Eve. This time, I added some leftovers from the duck I used for my Rillettes.
Collect and shred the meat from the duck prepared for the rillettes. Set aside.
Peel and slice the onions. In a cast iron casserole dish, brown your onions with duck fat, salt and pepper. Deglaze with the Cahors wine.
Add chicken broth, cloves, juniper berries, bay leaf, thyme sprig, crushed garlic and duck meat. Bring to a boil, reduce heat, cover and simmer for 1 hour.
At the end of this time, divide the soup into 6 small soup tureens. Place toasted bread on top and a handful of grated Swiss cheese. Place your soup tureens in the oven, grill position and let them brown slightly.
Enjoy it right away.
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