Marmite Dieppoise
SPECIAL EQUIPMENT: large, heavy saucepan PREPARATION TIME: 30 minutes DIFFICULTY LEVEL: simple but requires attention
CAULIFLOWER SOUP
CAULIFLOWER SOUP – – head cauliflower (, cut in florets), shallot (minced), Fine sea salt and freshly ground black pepper, Ground cinnamon (preferably Vietnamese), 1. Place the cauliflower and shallot into a medium-sized saucepan and cover with water by 2-inches (5cm). Bring to a boil over medium-high heat, reduce the heat to low so the […]
A Trio of Soups
My college-aged children arrive home for the holidays like most people’s: mere shadows of themselves, survivors of the semester, starving for mom’s cooking. I am all too ready to comply as I’ve been in the seasonal spirit for weeks. The French build up to the holidays with lovely dinners beginning in early December, […]
Squash Soup – Soupe au Potimarron
Autumn has arrived! It’s taken its time, but now there’s a chill in the air, the leaves are drifting down, and at the market all the root vegetables have made their winter appearance, along with squash of every hue. Being a squash fan, my first instinct is to make squash soup. I use either red […]
Potimarron (Kuri) Soup
This is the simplest possible version of this soup and, to my mind, the best. However, you can vary it in one million ways. I might suggest sautéing a diced onion before adding the squash and water; drizzling it with pumpkin oil right before serving, or setting a piece of sautéed foie gras on top. […]
Leek and Potato Soup
Siberia and Soup
We are not experiencing a “froid de canard,” or duck cold here in France (“froid de canard” is used to describe extremely cold temperatures). We are experiencing, instead, the icy depths of Siberia. At least that is what the weather people are telling us, as they describe the trajectory of weather, which has swept its […]
