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All-you-can-eat soups, soups and soups!

2022-01-17T10:24:20.846Z


In this month of January, we are warming up our taste buds with this selection of creamy recipes. On the menu: soups, soups and soups, easy to prepare.


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.

iStock

detox soup

Veggi, vidi, vici or how to enjoy the irresistible flavors of winter with this detox soup.


See the detox soup recipe.

Buy on Pourdebon.com

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.

The editorial staff advises you

  • Pho soup, the beneficial broth of winter

  • Miso soup: its unsuspected virtues

  • Do we need to eat more in winter?

Source: lefigaro

All news articles on 2022-01-17

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