In the heart of winter, we enjoy more than ever homemade soups, soups and soups, with our favorite vegetables.
With chestnuts and foie gras, for special occasions, with wild mushrooms, shallots, truffles and chervil to comfort us on weekday evenings, or even with watercress, accompanied by a grilled turkey skewer, pan-fried scallops or smoked salmon.
We also love the more classic versions that are absolutely essential to our winter menus.
Veloutés of tomato, leeks, potatoes, lentils, cauliflower and sweet potatoes, there will be something for everyone.
And you, which one are you going to fall for?
velvety soups and winter soups
Apple Cumin Cauliflower Soup Recipe
The + vitality: cauliflower has very few calories and a good dose of vitamin C!
See the apple cumin cauliflower soup recipe.
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detox soup
Veggi, vidi, vici or how to enjoy the irresistible flavors of winter with this detox soup.
See the detox soup recipe.
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Photo Bernhard Winkelmann
watercress soup
Easy and quick to make, watercress soup will definitely not let you down.
This winter, it is on her that we must count.
See the watercress soup recipe.
Photo DR
Velouté of peas, poultry and Carré Frais
To change classic versions of our favorite soups and soups, with tomato, leeks and potatoes.
We innovate!
See the recipe for cream of peas and Carré frais.
Fresh Square Photo
Cream Of Tomato
Cream of winter vegetables
Wild mushroom soup in a crust
Potato and lentil soup
Curried mussel soup
Onion soup and poached egg
Chestnut and foie gras soup
Two-tone velvety
Cream Of Leek
Cream of butternut squash and diced foie gras
Watercress velouté, turkey skewers
Velouté of lettuce with chanterelles
15) Velouté of celeriac
Velouté of peas, morbier and scallops
Pumpkin velouté, crunchy Emmental cheese and mustard seeds
See the slideshow
19 pictures
Be careful not to confuse. Soup, potage and velouté are different terms. Each has its own meaning. Originally, a soup meant a mixture of bread or hot broth. Over time, the term has evolved, and now "soup" refers to all hot or cold preparations based on vegetables, starches, legumes, meat or fish broth. By its current definition, it therefore includes soup and velouté. Unlike soup, velouté is made up of flour and butter that is reduced over a heat before adding a hot broth. The whole is completed with a mixture of egg yolk and fresh cream which brings the feeling of softness and sweetness in the mouth. The soup is a more watery recipe than the two previous ones. This is'a mixture of vegetables mixed with a large quantity of broth and water.
To read also:
Do not confuse soups, soups and veloutés!
In video, the recipe for pumpkin velouté
*This article originally published on November 30, 2018 has been updated.
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