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Recipe Soup French

French cream soup French soups significantlyDiffer from our rich first courses with an impressive piece of meat. They are as numerous as the regions of France, with their preferences for these dishes. And yet, despite the variety of recipes, all the soups of this country can be divided into two main categories: transparent (consomme) or thick (soups-mashed potatoes, cream soups). Their appearance is associated with some historical legends. Cream soup and cream soup is associated with the era of Louis XI, when women preferred to eat grated soups. They feared that chewing causes wrinkles on the face. It is assumed that transparent soups appeared later, during the reign of Louis XIV, who received the nickname "King-Sun". The royal cooks created a soup that would allow him to see his reflection in the bowl. It is worth noting that to prepare French soups, meat is often not used, but vegetables, including potatoes, are briefly stewed before cooking in cream or olive oil. And one more thing: soup the French prefer to eat for dinner.

  • Chicken broth 800 ml
  • Potatoes 2 pcs.
  • Onions 1 pc.
  • Sorrel fresh 1 bunch
  • Spinach fresh 1 bunch
  • Butter 30 g
  • Bread white 2 piece
  • Cream 50 ml
  • Step 1 Prepare the following ingredients for soup: Chicken broth, potatoes (the amount depends on the size), onions, spinach and sorrel leaves in equal proportions (small bundles), as well as a piece of butter.
  • Step 2 We clean potatoes and cut them into large pieces.
  • Step 3 Send the potatoes to boil in chicken broth.
  • Step 4 Cut small onions into small pieces.
  • Step 5 Put out onions in butter until soft.
  • Step 6 We send the onions to a pot with potatoes.
  • Step 7 While the potatoes are being cooked, cook the croutons. Let's cut the white bread into cubes, sprinkle with olive oil and blend on a dry frying pan.
  • Step 8 Cut the washed leaves of spinach and sorrel.
  • Step 9 Spinach and sorrel will be added to the pan, onlyWhen the potatoes become soft, otherwise the acid contained in the leaves will not allow the potatoes to boil. As soon as the sorrel changes color, the soup can be turned off.
  • Step 10 We rub the soup with a blender. You can also wipe the vegetable portion of the soup through a sieve, then diluting with the liquid in which they are cooked.
  • Step 11 Pour the soup, season it with a small amount of thick cream and immediately serve with rusks, with which the soup is poured with food.
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