What is Crème du Barry?

Sometimes known as Velouté du Barry or Potage du Barry, Crème du Barry is a classic French soup that you’ll find on French bistro menus, especially in the Winter during cauliflower season. It is typically made with Cauliflower as its star ingredient, blended with shallots, leek, chicken stock and enriched at the end with a “liaison”: a mix of heavy cream and egg yolks.

The velvety texture and delicate flavor of cauliflower gives this soup a luxurious feel, without the heaviness.

It’s an ideal recipe if you want an elegant starter when hosting friends and family. That said, I love it any day of the week too! I often enjoy with a slice of crusty baguette and occasionally top it with a sprinkle of grated Gruyère cheese.

A Brief History of Crème du Barry

The soup is named in honor of Madame du Barry, the celebrated mistress of King Louis XV of France. Renowned for her refined tastes and appreciation of culinary delights, Madame du Barry was particularly fond of cauliflower, a vegetable that was highly prized in the royal courts of 18th-century France. According to tradition, royal chefs created this luxurious soup to pay tribute to her, reflecting the era’s penchant for naming dishes after prominent figures in the court.

Over time, the recipe has been adapted—modern versions often reduce the amount of cream, making the dish slightly lighter while retaining its classic charm.

The term “du Barry” is used today beyond the soup, to name dishes where cauliflower is the star ingredient, such as “Oeufs à la du Barry” (eggs with cauliflower cream) or “Gratin à la du Barry” (cauliflower gratin).

Ingredients you’ll need for this Cream of Cauliflower Soup

1. Cauliflower. You need one large cauliflower (about 1kg/2.2lbs) this recipe. Look for one that is firm, dense and blemish free. Remove the outer leaves and cut it into small florets. While a fresh, seasonal cauliflower yields the best flavor, you can opt for frozen florets too. Make sure they are well-thawed.
2. Leek. You will only need the white part of one leek, which is about 100g. Clean it well and slice it into thin half rounds. The leeks add a touch of sweetness.
3. Shallot. One shallot, peeled and diced, pan fried in some olive oil makes the base of the soup.
4. Chicken stock. Ideally, choose a low-sodium chicken stock to control the amount of salt in the final dish. You can always taste the soup at the end and adjust seasoning if needed.
5. Heavy cream and egg yolks. Full-fat (35% m.f.) heavy cream and two egg yolks (together called a “liaison”) are stirred into the soup closer the end. They lend a wonderfully rich taste and smooth texture to the soup.
6. Fresh herbs. For garnish, a handful of chervil leaves is traditionally used. Chervil tastes mild with hints of licorice that pairs beautifully with the creaminess of the soup. As another option, you can use fresh parsley which is easier to find in the US/Canada.

Step-by-Step Instructions

1. Prepare and cook the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced shallot and sliced leek, sautéing gently until soft and fragrant. Add the cauliflower florets to the pot, pour in the chicken stock and bring to a gentle simmer. Cover and cook until the cauliflower is very tender, about 20-25 minutes.
2. Blend the Soup: Using an immersion blender, blend until smooth and creamy.
3. Prepare the Liaison: In a small bowl, whisk together the heavy cream and egg yolks. Slowly add a ladle of hot soup to the mixture, whisking constantly to temper the eggs.
4. Finish the Soup: Gradually stir the cream-egg mixture back into the soup. Gently heat the soup, stirring constantly, until slightly thickened.
5. Season and Garnish: Season with salt and freshly ground pepper to taste. Serve hot, garnished with a sprinkle of chervil or parsley leaves.

Frequently Asked Questions

• Can I make this soup vegetarian?

Absolutely! Simply swap the chicken stock for vegetable stock to create a vegetarian version. The flavor remains rich and satisfying. Of course, the “liason” will need to be omitted as well.

• Can I make this soup with frozen cauliflower?

Yes! Make sure the cauliflower is thawed before you add them to the pot (or the soup may end up watery).

• What if I don’t have an immersion blender?

A countertop blender works just as well. Blend the soup in batches, ensuring not to overfill the blender, as hot liquids expand when blended. Return the soup to the pot when it is blended.

• How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring frequently to maintain its creamy texture.

• Can I freeze Crème du Barry?

Yes, you can freeze the soup without the cream-egg mixture for up to 3 months. When reheating, prepare the liaison fresh and incorporate it into the reheated soup.

I hope you’ll enjoy this Cream of Cauliflower Soup recipe as much as I do. If you have any questions, please leave a comment. 

More French Soups to try: 

• Classic French Onion Soup
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Classic French Lentil Soup 
• Creamy Roasted Cauliflower Soup 
• Classic French Carrot Soup (Soupe Crécy)
• Provençal Garlic Soup (Aïgo Boulido)
• Watercress Soup (Soupe de Cresson)
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)
• Creamy Leek and Potato Soup (Soupe Vichyssoise)

Cream of Cauliflower Soup (Crème du Barry)

Print Recipe

Serves: 6 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 tbsp (15ml) extra virgin olive oil
1 leek, white part only (about 100g), cleaned and sliced
1 shallot, peeled and diced
1 large cauliflower (about 1kg/2.2lbs), trimmed and cut into florets
4 cups (1L) chicken stock, low sodium
1/2 cup (120ml) heavy cream, 35% m.f.
2 egg yolks, at room temperature
1 handful chervil or parsley leaves, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced shallot and sliced leek, and sauté for 3 minutes until soft and fragrant.
2. Add the cauliflower florets to the pot, pour in the chicken stock and bring to a gentle simmer. Cover and cook until the cauliflower is very tender, about 20-25 minutes.
3. Using an immersion blender, blend until smooth and creamy. If the soup feels too thick, add a bit of water. If using a countertop blender, blend the soup in small batches and return it to the pot afterwards.
4. In a small bowl, whisk together the heavy cream and egg yolks. Slowly add a ladle of hot soup to the mixture, whisking constantly to temper the eggs. Gradually stir the cream-egg mixture back into the soup. Continue heating the soup, stirring constantly, until slightly thickened. Add salt and freshly ground pepper to taste, if required.
5. For serving, ladle the soup into individual serving bowls and garnished with a sprinkle of chervil or parsley leaves.

The post Cream of Cauliflower Soup (Crème du Barry) appeared first on Pardon Your French.

And the best part? You don’t have to be a professional chef to make it at home! With simple ingredients and a little patience, you can enjoy an authentic bowl of French Onion Soup in the comfort of your own home.

My recipe for a traditional French onion soup

French onion soup is a beloved classic, and while there are many variations, mine stays true to tradition. I’m not suggesting that other recipes aren’t delicious, but as you know, my passion for rustic, authentic French cuisine drives me to offer you classic takes on timeless dishes.

Making a great French onion soup is about developing deep flavors, balancing the sweetness of caramelized onions with the savory richness of beef broth, and creating a perfect, melty cheese topping.

I start by slowly caramelizing the onions in butter, without adding sugar. Unlike some recipes—such as Julia Child’s—I find that sugar makes the onions overly sweet, which can throw off the balance of flavors. If my onions happen to be difficult to caramelize, I sometimes add a splash of balsamic vinegar. But the key here really is patience – a low, slow cooking will yield the best caramelization.

For the broth, I rely on a traditional blend of red wine and beef stock, which creates a rich and complex flavor profile. While some modern recipes use white wine or chicken/vegetable broth, I believe beef broth paired with red wine provides the best depth and complexity.

In keeping with tradition, I also steer clear of non-traditional seasonings like fish sauce or Worcestershire sauce.

The only slight twist in my version is in the bread topping: instead of the typical large slice of bread, I use homemade croûtons—cubed, toasted bread—which makes the soup easier to eat without sacrificing flavor or texture.

Key Ingredients for French Onion Soup

For this traditional French Onion Soup, you’ll need the following ingredients:

• • Onions: For 4 people, you’ll need 4 large (or 5 medium) onions, thinly sliced. Yellow onions are the classic choice, but for a milder flavor, you can mix in some sweet onions or even red onions.
  • Garlic: 2 cloves, minced for added depth.
  • Butter: 3 tablespoons of (unsalted) butter to help caramelize the onions.
  • Beef Broth: 8 cups (2L) of good-quality beef broth for a rich, savory base. If you don’t have homemade beef stock, choose a good-quality store-bought beef stock, ideally low-sodium.
  • Red Wine: 1 cup (250ml) red wine to deglaze the pot and enhance the depth of flavor.
  • Fresh Thyme: A few sprigs of fresh thyme or 1 teaspoon dried thyme for a touch of herbal flavor.
  • Salt and Pepper: Season to taste.
  • Baguette: Thick slices of day-old French baguette, cubed and toasted.
  • Olive Oil : to help crisp up the bread cubes. 
  • Gruyère Cheese: 1 cup (100g) shredded Gruyère, or a combination of Gruyère and Swiss cheese, for the irresistible melted topping.

As for the equipment, a large high-edge skillet works well for caramelizing the onions. You will also need individual oven-safe soup bowls to do the best part of this recipe – broiling the Gruyère cheese on top until golden and bubbly!

Step-by-Step Instructions: How to Make Classic French Onion Soup

1. Caramelize the Onions: For the perfect French onion soup, slowly cook thinly sliced onions and garlic in butter for 40-60 minutes until golden and caramelized. Don’t rush! This step releases the onions’ natural sweetness. I like mine on the lighter side, but you can go a touch darker. 
2. Deglaze the Pot: Once caramelized, pour in the red wine, scraping up any bits from the pot. Simmer until the wine reduces by half to enhance the flavor.
3. Add Broth and Herbs: Add beef broth and thyme. Bring to a boil, then simmer uncovered for 1 hour. Season with salt and pepper to taste.
4. Make croûtons: Cube and toss the bread with olive oil. Toast the cubes under the broiler until crisp and golden.
5. Assemble and Broil: Ladle soup into bowls, top with croutons, and cover with Gruyère cheese. Broil until the cheese is melted and bubbly.
6. Serve and Enjoy! Carefully remove from the oven, garnish with thyme, and serve hot. Enjoy this satisfying French onion soup on its own or with a salad!

10 Pro Tips for the Best French Onion Soup

I’ve ordered lots (lots!) of French Onion soups in restaurants and I’ve spent years perfecting my French onion soup recipe in my kitchen. I am sharing here my best tips that will help you make a deeply flavorful and comforting bowl that’s absolutely restaurant-worthy! 

1. Caramelize Slowly: Cook onions over low to medium heat for 40–60 minutes, stirring occasionally – about every 5 minutes, until they turn golden. Caramelized onions can’t be done in 20 or 30 minutes: do not rush this process! Patience is key for developing the rich flavor that defines French Onion Soup.

2. Don’t Over-Darken: Caramelize the onions until they reach a rich golden-brown color, but avoid going too dark. Many people think caramelized onions should be deep brown, but that can lead to bitterness. In my experience, stopping at a light to rich golden-brown stage gives you the perfect balance of sweetness and depth of flavor, without any bitterness.

3. Use a Wide, Heavy Pan: A wide, heavy-bottomed pan helps the onions cook evenly and prevents them from steaming.

4. Add Balsamic Vinegar: If your onions lack sweetness or are having issues caramelizing, add a splash of balsamic vinegar! I prefer balsamic vinegar to sugar: this helps with caramelization, without making the soup too sweet.

5. Deglaze with Red Wine: After caramelizing, deglaze the pan with red wine, scraping up the flavorful bits from the bottom with a wooden spoon. Then, simmer until the wine reduces by at least half, to cook off the alcohol and to avoid bitterness.

6. High-Quality Beef Broth: Use beef broth—preferably homemade or a good-quality store-bought one. It should be rich and deeply flavoured. Some recipes call for chicken broth, but I honestly think it doesn’t deliver the same richness and complexity as beef broth.

7. Simmer for an Hour: Once the broth is added, simmer the soup for at least one hour to meld the flavors. I know this takes times, but the longer the simmering, the richer the taste!

8. Use Sturdy, Toasted Bread: Thick cubes of day-old crusty baguette or country bread work best. Lightly toast them before adding to the soup to prevent them from getting soggy.

9. Gruyère Cheese: Use Gruyère or a mix of Gruyère and Emmental for the cheese topping. Gruyère melts beautifully and has a nutty flavor that complements the soup. In my opinion, parmesan (too salty) or mozzarella (to neutral) won’t deliver the same signature flavor.

10. Generous Cheese Topping: Place the toasted bread cubes on the soup and cover them with a generous amount of cheese before broiling for a bubbly, golden crust. 1/4 cup of cheese per bowl works for me, but feel free to add more!

Frequently Asked Questions

What is the best cheese for French Onion Soup?

Gruyère is the most common choice due to its nutty, smooth melting qualities. However, if you can’t find Gruyère, Swiss cheese, Emmental, or even mozzarella (as a last resort) will work well.

What is the best wine for French Onion Soup?

A dry red wine works best for making a French Onion Soup. My best recommendation is a Pinot Noir which is on the lighter side. If you want a richer taste with more kick, opt for a Cabernet Sauvignon.
Don’t use a cooking wine! Splurging a little to buy a drinking wine makes a big difference here.

Can I make French Onion Soup in advance?

Yes! This soup actually gets better the next day as the flavors continue to develop. Simply reheat on the stovetop and add the baguette and cheese just before serving.

Can I freeze French Onion Soup?

Absolutely! You can freeze the soup without the bread and cheese in an airtight container for up to 3 months. When ready to serve, thaw in the refrigerator, reheat, and proceed with the baguette and cheese topping.

Helpful Swaps:

• Onions variety: Yellow onions are the classic choice, but for a milder flavor, you can mix in some sweet onions or even red onions. The red onions tend to turn grey-ish when they cook, but the taste is still delicious!
• Cheese Options: Gruyère melts beautifully and has a nutty flavor that complements the soup. While Gruyère is traditional, you can substitute with Swiss, Emmental, or even a mix of Parmesan and mozzarella (if you have none of the other options) for a different twist.
• Make it Vegetarian: Swap out the beef broth for vegetable broth for a delicious vegetarian French Onion Soup option. The broth will be slightly less complex and less deep in flavor (in my opinion), but still delicious.

Gooey, crunchy, savory, comforting, succulent – there’s so many reasons to love French Onion soup! I hope you’ll enjoy this recipe as much as I do. If you have any questions, please leave a comment. 

More French Soups to try: 

• French Cabbage and Sausage Soup (Soupe Paysanne)
• Classic French Lentil Soup 
• Creamy Roasted Cauliflower Soup 
• Classic French Carrot Soup (Soupe Crécy)
• Provençal Garlic Soup (Aïgo Boulido)
• Watercress Soup (Soupe de Cresson)
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)
• Creamy Leek and Potato Soup (Soupe Vichyssoise)

French Onion Soup

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 7 voted )

Ingredients

3 tbsp (42g) butter
4 large yellow onions, peeled and sliced thinly in half rounds
2 garlic cloves, peeled and minced
¼ tsp salt
8 cups (2L) beef broth
1 cup (250ml) red wine
3-4 sprigs fresh thyme
½ tsp freshly ground black pepper
200g day-old baguette (or country bread)
3 tbsp (45ml) extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
1 cup (100g) Gruyère cheese, grated

Instructions

1. Caramelize the onions: Place 2 tablespoons (28g) of butter is a large heavy-bottom pan over medium-low heat. Add the thinly sliced onions, garlic and salt and gently cook, stirring every 5-10 minutes until golden and caramelized. Don’t rush this step, it can take from 40 to 60 minutes for the onions to fully caramelize. Add 1 tbsp (14g) of butter halfway to help caramelization.
2. Deglaze: Once caramelized, pour in the red wine and scrape up any bits at the bottom of the pot with a wooden spoon. Turn the heat up to medium, and simmer until the wine reduces by half.
3. Add the beef broth, black pepper and thyme. Bring to a slow boil, turn the heat down to medium-low, and simmer uncovered for 1 hour. Taste and season with salt and pepper to taste.

Meanwhile, pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with foil.

4. Make the croûtons: Cube the bread in ½-inch cubes and toss in a bowl with the olive oil, salt and pepper. Spread the bread cubes evenly onto the prepared baking sheet. Bake for 10 to 13 minutes, until crisp. Remove and transfer onto a cooling rack.
5. Discard of the thyme sprigs and ladle the soup into bowls.
6. Assemble and broil: When ready to serve, set your oven to broil. Top each (oven safe) soup bowl with croûtons, and cover with ¼ cup (25g) Gruyère cheese. Broil in the oven until the cheese is melted and bubbly. Keep an eye on it, broiling takes 1 to 2 minutes at most. Serve hot.

The post Classic French Onion Soup appeared first on Pardon Your French.

This one is loaded with cabbage, carrots, leek, smoked pork sausage and potatoes in a flavourful broth. It is a perfectly hearty, stick-to-your-ribs soup that satisfies and warms you up during colder days.

What is Soupe Paysanne?

Translating literally to “Peasant Soup”, Soupe Paysanne refers to a chunky French soup that combine vegetables, potatoes and pork, cooked in a broth. Like its name suggests, it used to be made by farmers making do with seasonal vegetables and cured or smoked meat, to make hearty soups during colder days.

There is no precise recipe, and you may include what’s in season. But given this is a Winter dish, you will often find it made with cabbage, leeks, carrots and potatoes, which are all widely available during the colder months.

As for the meat, smoked pork is almost always the choice for making French peasant soup, as it imparts so much delicious flavor to the broth. It can in the form of smoked bacon, ham hock or smoked sausage – my personal favorite! 

The Soupe Paysanne is not really a dish you will find on a restaurant menu in France. But it is a very popular recipe amongst home cooks as it’s simple, satisfying and you can easily put your own twist on it too.

Ingredients you’ll need to make this French Cabbage and Sausage Soup

This is one of my favorite soups to make in the Winter, and my husband loves it too! It is hearty, so flavorful and has a great ratio of vegetables vs. meat. I especially love to make it during weekends, where I can just let the soup simmer on the stove while I read a book in the living room.

Here is the list of ingredients you need to make this soup at home.

1. Smoked sausage: In France, the Soupe Paysanne is typically made with “Saucisse de Morteau”, a traditional pork smoked sausage from Eastern France. It has a strong smoky taste and a dense, delicious texture. As a substitute, you can use a regular smoked pork sausage, a smoked pork kielbasa or even a smoked pork Bratwurst. Although you can find those in grocery stores, the ones from your local butcher will likely taste better and be less fatty.
2. Onion and garlic: They act as a great base to build flavor for this soup. I like to use three garlic cloves for this soup, but feel free to use one less or one more if you would like.
3. Leek: We are using only the white part of the leek for this soup.
4. Carrots: 3 carrots are used in this soup. They are peeled and roughly chopped.
5. Green Cabbage: For this recipe, we are using about 10 large leaves of green cabbage. You need to core the leaves and slice them in very thin strips (shred). My tip for when shopping for a green cabbage is to make sure the leaves are blemish free and attached well to the base.
6. Potatoes: the potatoes make this soup even heartier! I recommend using potatoes that are on the medium-starch side as they will hold their shape in the soup, such as Yukon Gold potatoes.
7. Vegetable stock: You will need vegetable stock, ideally low sodium, to cook everything together.
8. Bay leaves and thyme: These two aromatics add a very subtle flavor to the soup, which is very lovely.

Frequently Asked Questions

How to store this Cabbage and Sausage Soup?

You can store this soup in an airtight container in the fridge for up to 3-4 days. I strongly recommend not keeping it any longer as cabbage will ferment and give an off-flavor.

This soup freezes quite well too. Transfer the cooled soup into a freezer friendly airtight container and keep it for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

Audrey’s tips:

• Because smoked sausage usually has an assertive salty flavor, I do not add extra salt to this soup. But feel free to add a pinch to taste if you would like.
• If you feel like you would like to use a little more or a little less meat and/or vegetables, it is completely fine. This soup is very forgiving. When you add the broth to the pot, just make sure it covers the meat and vegetable so they all cook properly.

I hope you’ll love this French Cabbage and Sausage Soup (Soupe Paysanne) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More regional French soups to try: 

• Roasted Carrot Soup 
• Classic French Lentil Soup 
• Creamy Roasted Cauliflower Soup 
• Classic French Carrot Soup (Soupe Crécy)
• Provençal Garlic Soup (Aïgo Boulido)
• Watercress Soup (Soupe de Cresson)
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)
• Fresh Tomato Soup Velouté 
• Creamy Leek and Potato Soup (Soupe Vichyssoise)

French Cabbage and Sausage Soup (Soupe Paysanne)

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

1 tbsp (15ml) extra virgin olive oil
1 large smoked sausage (about 200g), sliced in coins
1 onion, peeled and diced
3 garlic cloves, peeled and minced
1 leek, white part only, cut in ½-inch half rounds
3 carrots, peeled and roughly chopped
10 leaves of green cabbage, cored and shredded
2 potatoes (150g), peeled and cubed
4 cups (1L) vegetable stock, ideally low sodium (or more, if needed, to cover the soup)
3 bay leaves
4-5 thyme sprigs
½ tsp black pepper

Instructions

Step 1 - Add the olive oil in a large pot over medium heat. When the oil is sizzling, add the sliced sausage and sear for 3-4 minutes on each side until golden. Transfer the cooked sausage onto a plate and discard of the majority of the rendered fat at the bottom of the pot.

Step 2 - Place the sausage pieces back into the pot with the onion and garlic. Cook for 2-3 minutes until the onion is fragrant and translucent. Add the leek and cook for 2 minutes, stirring occasionally until the leek is slightly softened. Add the chopped carrots, cook for 2 minutes. Add the shredded cabbage, cook for 2 minutes.

Step 3 -Lastly, add the cubed potatoes, the stock, bay leaves, thyme and black pepper. The liquid should just cover the vegetables and sausage.

Step 4 - Cover with a lid, bring to a simmer, and simmer for 45 minutes to 1 hour, until the carrot pieces are very tender. Serve immediately with bread on the side.

The post French Cabbage and Sausage Soup (Soupe Paysanne) appeared first on Pardon Your French.

So here is a roundup of some favorite French soup recipes from the blog – and my cookbook – to give you some inspiration. Let me know in the comments if you’ve made one (or several) of them, and which one is your favorite!

Smoked Ham Hock Bean Cabbage Soup (Garbure)

The Garbure is a rustic soup from the Gascony region consisting of smoked ham hock, beans, cabbage and seasonal vegetables slowly stewed. It’s rich, full of smokey flavor and intentionally thick: it’s said a Garbure is ready when the ladle can stand upright in the pot. This robust soup is a great classic of French mountain cooking and best enjoyed on a blistery Winter day.

Make the recipe

Roasted Carrot Soup

If you’re like me, a heartwarming soup made with seasonal vegetables never disappoints over Winter. And from my weekly rotation, this Roasted Carrot Soup has to be one of my favorites. Simple to make and affordable, this soup is creamy, satisfying and boasts delicious sweet flavors from roasted carrots. It’s also a great make-ahead and freezer friendly recipe.

Make the recipe

French Onion Soup

If you’re craving a warm, comforting dish that’s bursting with flavor, look no further than this French Onion Soup recipe. This timeless French bistro classic is loved for its rich caramelized onions, savory broth and bubbly, cheesy topping.

Make the recipe

Classic French Lentil Soup

A warm, cozy yet healthy-ish meal is what we often yearn for during the colder seasons – and this French Lentil Soup is just that. Made with heaps of lentils, carrots, celery, ham and spices for good measure, this soup is a simple recipe that delivers big flavors. It’s hearty, filling and with a texture that is both creamy and chunky. This is a delicious staple for a weekday dinner to cozy up to. 

Make the recipe

Creamy Roasted Cauliflower Soup

A classic Breton recipe, this Cauliflower Soup uses a whole head of cauliflower, chopped and roasted, to create a thick texture that’s very satisfying and with an incredible depth of flavor. It requires staple ingredients and no cream, but tastes perfectly rich and creamy thanks to the blended cauliflower. Serve it as a side or a meal on its own, to keep you warm on crisp evenings. 

Make the recipe

French Cabbage and Sausage Soup

Known in French as Soupe Paysanne, this Cabbage and Sausage Soup is a rustic recipe that takes centre stage on French family tables throughout Winter. This one is loaded with cabbage, carrots, leek, smoked pork sausage and potatoes in a flavourful broth. It is a perfectly hearty, stick-to-your-ribs soup that satisfies and warms you up during colder days.

Make the recipe

Watercress Soup (Soupe de Cresson)

This Watercress Soup, known as “Soupe de Cresson” in French, is a typical recette de grand–mère, aka a “grandmother’s recipe”. Made of onions, potatoes for extra body, and bright peppery-tasting watercress, this soup offers healthy comfort for the soul. But you can still dress it up with a dollop of crème fraiche for a touch of richness.

Make the recipe

Classic French Carrot Soup (Potage Crecy)

A classic from the French repertoire, this Carrot Soup (also known as Potage Crécy) mixes carrots and rice to create a deliciously thick and sweet soup. It is then enriched with crème fraiche for extra richness and body, making it perfect for dinner or packed up for a quick lunch. 

Make the recipe

Split Pea Bacon Soup (Potage Saint Germain)

Known as “Potage Saint-Germain”, this Split Pea Bacon Soup is a staple French recipe that combines earthy green split peas with vegetables, pureed until smooth, and topped with crispy bacon for good smoky flavor. This is an easy and affordable soup to make. It’s thick, creamy and very satisfying. Another classic recipe for your French repertoire – it will surely be a family favorite.

Make the recipe

Provencal Garlic Soup (Aïgo Boulido)

Translating in Provencal dialect as “boiled water”, the Aïgo Boulido is an unassuming broth of garlic and sage, enriched with eggs. It is delicately aromatic and believed to have powerful curative properties. This soup is widely consumed in the South of France to aid digestion, ward off winter ills, as a detox soup after days of feasting – and as a salving cure for hangovers too.

Make the recipe

Tomato Velouté Soup

Velvety smooth and full of flavor, a Tomato Velouté Soup is a delicious bowl of comfort and the best way to use up fresh tomatoes from your garden in the Summer. In the Winter, when tomatoes aren’t in season, I use canned diced tomatoes instead – choose a “no salt added” brand. This is a simple recipe made in under 30 minutes. You’ll  never want to reach for canned soup again!

Make the recipe

Creamy Leek and Potato Soup (Soupe Vichyssoise)

Known in French as Soupe Vichyssoise (or sometimes “Potage Parmentier), this soup is made of puréed leeks and potatoes, enriched with cream. This is a simple soup that’s absolutely comforting when enjoyed warm on a chilly day.

Make the recipe

Creamy Chestnut Soup

This creamy chestnut soup, or “Soupe Aux Marrons” is a wholesome soup and a French favorite all throughout Winter. Fresh chestnuts are simmered in an aromatic broth and then pureed until smooth, creating a luxuriously thick, creamy texture with the full-on sweet buttery taste of fresh chestnuts.

Make the recipe

2 bonus recipes you can find in my cookbook… 

Winter Vegetable and Crushed Ham Soup (La Bréjaude)

This Bréjaude soup, from the Limousin region in central France, takes it name from the word bréjer which means “to crush” in the local dialect. In addition to crushed pork, it features chunky vegetables and is traditional poured over bread, which makes for a robust bowl of soup that’s perfect for cold winter days. You can find this recipe in my cookbook Rustic French Cooking Made Easy. 

One-Pot French Onion Soup (Gratinée à l’Oignon)

Bread, cheese and wine. Clearly, this quintessential French soup was bound to become one the most sought-after dishes from the French repertoire. This deliciously iconic soup is a breeze to re-create at home, and with just a few ingredients. You can find this recipe in my cookbook Rustic French Cooking Made Easy. 

The post French Soups for the cold season appeared first on Pardon Your French.

It has a wonderfully creamy texture from the zucchini and goat cheese, while the mint brings a cooling freshness. This is a quick and easy recipe, perfectly suited for summer entertaining or laid-back dinners.

Picking the zucchini

This recipe is great to make do with the abundance of zucchini in the Summer.

For this soup recipe, pick small zucchini that are vibrant green and tender. These features mean the zucchini are perfectly ripe. If you can only get your hands on bigger zucchini, I recommend you take the time to slice them in half lengthwise and remove the seeds. The seeds tend to harden as the zucchini ripens, which can give an unpleasant taste and texture once blended.

You do not need to peel the zucchini, simply wash them very well under cold water to clean thoroughly. Then, chopped them roughly into half-rounds. The zucchini is then blended, so no need to focus on chopping it uniformly.

Common Question(s)

I’m not a fan of goat cheese, what can I replace it with?

Although I do love the taste of goat cheese in this soup, I understand some may be reluctant to using it. Goat cheese can be replaced with another milder fresh cheese, such as a plain Boursin or Madame Loïk – both of which can be found in US and Canadian grocery stores nowadays.

Another alternative is to replace the goat cheese with 1 cup (250g) of Greek yogurt or Skyr. This creates a lighter and healthier soup with gentle notes of acidity. 

How to store this Chilled Zucchini Mint Soup?

After making (and enjoying) this soup, if you have any leftover, you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. Let the soup thaw in the fridge.

Cooking notes:

• This recipe requires the use of a food mill, immersion hand blender or regular blender.
• Although this recipe is fairly simple and quick to make, you need to cool the zucchini completely before blending them, which can take up to 1 hour. 
• This recipe serves 4 medium soup bowls or 6 small bowls. It can be easily halved to serve only 2 people or doubled to serve a larger crowd. 

I hope you’ll love this Chilled Zucchini Mint Soup with Goat Cheese as much as I do!  If you have any questions, please feel free to leave a comment.

This soup is best enjoyed thoroughly chilled. It is so refreshing thanks to the mint, yet very satisfying with the creaminess of goat cheese. It is a great starter or a side dish. I personally love to serve it for the French “apéro” (pre-dinner drinks and snacks) along with cold drinks and more snack options.

More Summer recipes to make:

• Fresh Tomato Velouté Soup
• Crustless Quiche with Summer Vegetables
• Classic French Stovetop Ratatouille
• French-Style Potato and Green Bean Salad
• How to Make French Vinaigrette
• Roasted Red Pepper Dip from Provence
• Classic Vegetable Tian from Provence
• Cucumber Salad with Crème Fraiche
• French-Style Potato Salad

Chilled Zucchini Mint Soup with Goat Cheese

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2.2 lbs (1.5kg) small zucchini, washed and roughly chopped
½ tsp salt
300g unripened goat cheese
2 tbsp (30ml) extra virgin olive oil + more for drizzling
½ tsp freshly ground black pepper
½ bunch fresh mint, stemmed

Instructions

Step 1 – In a large pot over medium heat, add the roughly chopped zucchini with the salt and 1-inch of water. Place a lid on and steam the zucchini for about 10 minutes. Remove from the heat once the zucchini has softened, but not yet broken apart. Let the zucchini cool completely in the pot.

Step 2 – Add 250g of goat cheese, 2 tablespoons of olive oil, black pepper and the mint (reserve a few leaves for garnish). Blend the soup (with a hand blender or in a processor) until smooth. If the soup is too thick for your liking, add some water while you blend (1/4 cup at a time). The soup should remain fairly thick and creamy. Taste and adjust seasoning (salt, pepper) if needed.

Step 3 – Chill the soup for at least 1 hour in the fridge before serving, to ensure the flavors have melded. For serving, ladle the soup into individual bowls. Top with the remaining 50gr of goat cheese (crumbled), a few mint leaves and a drizzle of olive oil.

The post Chilled Zucchini Mint Soup with Goat Cheese appeared first on Pardon Your French.

The Poule au Pot is a specialty hailing from the Southern French Pyrénées mountains – although it is largely embraced throughout the entire country. Alongside Beef Bourguignon and Coq au Vin, it is one of the most iconic recipes of French Country Cooking.

The story goes…

In the 17^th century, King Henry IV of France promised to the French “a chicken in every pot” every Sunday, as the country was facing terrible famines caused by the long-lasting wars of religions. Since then, the Poule au Pot has remained in the minds of French people as a humble, convivial dish that’s meant to unify and please everyone over the traditional French Sunday meal.

A very simple way to cook a whole chicken

Traditionally, Poule au Pot is made with a “poule” (a hen). The use of this larger poultry yields a richer, more complex tasting dish. But since hens have become harder to find and more expensive nowadays, the recipe is now almost exclusively made with chicken.

Many agree that Poule au Pot is in fact one of the easiest ways to cook a chicken. It requires little skill and preparation, and guarantees a juicy, perfectly tender chicken flavored by a fragrant vegetable broth. Because the whole chicken cooks in broth for a lengthy time, it is indeed almost impossible to mess up.

Poule au Pot is a very simple dish that takes about 2 hours and 30 minutes to cook. It is thus a dish best made on weekends where you can devote a few hours to being home and pop your head into the kitchen occasionally to check on the pot.

Some cooking tips: 

That said, here are a few extra tips to build even more delicious flavors in this simple dish.

• I often try and get a standard-size chicken for this recipe, which in France is about 1.75kg/4lbs. You can of course opt for a smaller or bigger chicken (if it fits into a pot), keeping in mind that cooking time may need to be adjusted slightly.
• Take the chicken out of the fridge at least one hour before you start this recipe. This will allow the meat to come closer to room temperature. This will help avoid any thermal shock, which will toughen the meat, when placed in the simmering broth.
• Don’t be afraid to season this dish generously. Like most soups and chicken dishes, make sure to salt the broth when you start cooking and adjust seasoning at the end if needed and to your liking.
• If you can get your hands on organic vegetables (carrots, turnips), keep the peels on as they will add extra flavor to the broth. Simply make sure you scrub them first with a vegetable brush.
• Keeping the spices and herbs simple is all you need to build classic French flavors: cloves, black peppercorns, thyme, and bay leaves. But you can of course add your own twist to the broth by adding a few slices of fresh ginger, two or three star anise, or even a lemongrass stalk cut in half lengthwise.
• Although not traditional, a few new potatoes are lovely in this recipe too. Simply cut them in half and add them alongside the rest of the vegetables.
• I like to keep the leaves of the celery stalk to later garnish the finished dish. It will also add a nice crunchy component and a fresh zing.

How to serve Poule au Pot?

Poule au Pot is traditionally served on its own and enjoyed as a substantial soup. You place a whole chicken piece (ie. leg or breast) into each bowl, add a few vegetables and cover it with broth. You can also go the extra mile and shred the whole chicken before dividing it into each bowl and adding the vegetables and broth.

Poule au pot is also often served atop a bed of cooked white rice and/or with a few slices of crusty country bread on the side.

How to store Poule au Pot  

After making and enjoying Poule au Pot – if you have any leftovers – you can store them in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

You may also like:

• Beer-braised Spiced Pork Shanks
• Classic French Beef Bourguignon
• French Roast Chicken
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion

Poule Au Pot (Chicken in a pot)

Print Recipe

Serves: 6 Prep Time: 10 Minutes Cooking Time: 2 Hours 30 Minutes 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 whole chicken (1.75kg/4lbs)
1 whole onion, peeled and poked with 5 cloves (spice)
3 whole garlic cloves, peeled
1 leek, cut into 3 pieces
1 celery branch, cut into 3 pieces
3-4 carrots, peeled and cut in half
4 turnips, cut in half
1 tsp whole black peppercorns
5 sprigs of thyme
1 bay leaf
Salt, freshly ground black pepper to taste

Instructions

Step 1 - One hour before cooking, remove the chicken from the fridge and place it on the countertop, to allow it to lose its chill.

Step 2 - Prepare your vegetables. Take your onion and poke 5 cloves (spice) into its flesh, using the sharp end of the clove. Peel and cut the remaining vegetables as described in the ingredient list. Put aside.

Step 3 - Place the chicken into a pot that is large enough to contain the chicken, and later, all the additional vegetables, plus a good amount of water.

Step 4 - Fill the pot with enough water to the point that the top of the chicken's breast is covered with water. Turn heat to high and bring to a boil. Once the water starts simmering, you should notice some yellowish/brown foam rising to the top of the pot. Using a spoon or ladle, skim this foam and dispose of it. When the pot comes to a boil, lower the heat to medium, add the vegetables, herbs and spices. Turn the heat back up to high to re-boil the water.

Step 5 - Continue to skim any foam that may appear. The foam will stop forming after a few minutes. Once the entire pot comes back to a boil, lower the heat to medium-low, cover with a lid, and simmer for 2 hours and 30 minutes, undisturbed.

Step 6 - After this time mark, taste the broth and adjust seasoning (salt, pepper) if needed. The chicken should now be fully tender and seemingly falling apart. Turn off your stove and carefully remove the chicken from the pot onto a plate. Allow to cool for 10-15 minutes.

Step 7 - Once slightly cooled, cut the chicken into pieces (or shred) and transfer into serving plates. Place a few vegetables around and pour broth over.

Enjoy as is, over top of cooked white rice and/or with fresh country bread.

The post Poule Au Pot (Chicken in a pot) appeared first on Pardon Your French.

The process of roasting the carrots in the oven prior to blending them gives this soup a more intense flavor. Roasting carrots condenses their flavor and brings out their sweetness by caramelizing the natural sugars found within them. If you’ve already made my Creamy Roasted Cauliflower Soup, you will be familiar with the roasting method for this recipe. 

One thing is for certain, roasting the carrots is absolutely vital to this recipe. Choosing not to will make this soup considerably more bland.

How to store this Roasted Carrot Soup 

After making and enjoying this soup – if you have any leftovers – you can store them in the refrigerator or in the freezer. This makes it a perfect make ahead recipe too. 

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. Reheat your soup portions on the stovetop or in the microwave. Note: this soup can thicken slightly while cooling down to room temperature. The soup will thin out again when reheated, but you will likely need to add in a few extra splashes of water or heavy cream to reach your desired soup texture.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or heavy cream to reach your desired soup texture.

What to serve with this soup

This roasted carrot soup is deliciously creamy and satisfying enough that you can simply enjoy it on its own, with some crusty bread and some crème fraiche (or heavy cream). 

You can also enjoy it topped with fresh herbs, like parsley , chive or tarragon, or chopped nuts, such as hazelnuts or walnuts for crunch. 

You can enjoy serving this soup with a winter salad like a Salade Lyonnaise or Classic French Lentil Salad, a slice of Quiche Lorraine, of Spinach and Cheese Quiche or a Croque-Monsieur. 

Cooking notes:

• I like to keep the seasonings simple for this soup and only use salt and black pepper. However, feel free to get creative if you would like: a pinch of curry powder is amazing! A pinch of nutmeg or a pinch of paprika work wonderfully here as well. 
• If you get your hands on organic carrots, you do not necessarily need to peel them (the skins are full of nutrients). If you choose not to peel them, scrub them well with a veggie brush to remove all the excess dirt. 
• This recipe serves 2 individual bowls of soups. You can easily double the recipe quantities to serve more.
• If you decide to double the quantities, make sure to not overcrowd the roasting pan with the vegetables. Arrange them in a single layer with space between each piece. If you need to use more than one baking sheet to accomplish this, definitely do so.

I hope you’ll love this Roasted Carrot Soup as much as I do! If you have any questions, please leave a comment. 

More Soup recipes you may like

• Classic French Lentil Soup
• Creamy Roasted Cauliflower Soup
• Classic French Carrot Soup (Potage Crecy)
• Provencal Garlic Soup (Aigo Boulido)
• Creamy Leek & Potato Soup (Soupe Vichyssoise) 
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)

Roasted Carrot Soup

Print Recipe

Serves: 2

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

1.3 lbs (600g) carrots, chopped into 1 inch pieces
2 tbsp (30ml) Extra Virgin Olive Oil
½ tsp salt
¼ tsp freshly ground black pepper

1 tbsp unsalted butter
3 tbsp (15ml) Extra Virgin Olive Oil (total for roasting and sautéing)
½ onion, peeled and diced
2 garlic cloves, peeled and roughly chopped
4 cups (1L) low-sodium vegetable stock or chicken stock

Optional, for garnish :
Crème fraiche
Crusty bread

Instructions

Preheat your oven to 400°F (205°F) with a rack in the middle. Line a large baking sheet with foil.

Step 2 – Toss the carrot pieces onto the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with salt and black pepper and toss to coat the carrot pieces evenly. Arrange the carrots in a single layer onto the baking sheet. Bake for 20-30 minutes, tossing halfway until the carrots are charred on the bottom (note: the bottoms will char before the tops will, so keep a close eye).

Step 3 – When the carrot is almost done roasting, melt the butter in a Dutch oven or large pot over medium heat. Add 1 tbsp extra virgin olive oil. Add the onion and garlic, and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.

Step 4 - Add the broth. Add the roasted carrots. Turn the heat to high to bring to a boil, then immediately lower heat to medium to bring to a simmer. Boil for 5-10 minutes and remove from the heat, once the carrots have softened (but not broken apart).

Step 5 - Blend the soup (with a hand blender or in a processor) until smooth. If the soup at this point is too thick for your liking, add some water while you blend (1/4 cup at a time). Taste and adjust seasoning if needed, with salt.

Step 6 - For serving, ladle the soup into individual bowls. Top with little swirls of crème fraiche, crusty bread chunks and freshly ground black pepper.

The post Roasted Carrot Soup appeared first on Pardon Your French.

Cauliflower in Brittany

Cauliflower are one of the flagship produces of Brittany, my home region, and are ubiquitous in the local cooking repertoire. This is especially true in late Fall and all throughout Winter, when cauliflower are in season. Brittany’s sandy soil and mild, humid Winters makes it perfect to grow this cruciferous vegetable – and the region grows and harvests about 80% of the total cauliflower available in France. 

I just love to see the first cauliflower graze the stalls of my local farmer’s market. While they mark the start of colder temperatures, they also mean warming soups, cozy gratins, and all kinds of comforting stews will start their rotation in our kitchens.  

Naturally, the Brittany cooking repertoire features a myriad of cauliflower recipes. Among the most favorite ones are the Cauliflower Gratin and this Creamy Roasted Cauliflower Soup.

Tips when shopping for cauliflower 

When shopping for cauliflower, look for one that has firm, dense and blemish free florets (although tiny blemish spots are fine in my opinion) . The cauliflower color should be creamy white. When lifting it, it should feel heavy for its size. If you see any leaves still attached around it, they should be vibrant green and still “fresh” (not look wilted). 

How to Roast Cauliflower

Roasting cauliflower is a wonderful way to bring out their sweetness and deepen their flavor profile. In my opinion, boiled cauliflower can taste rather bland and often need sauces and/or salty fixings to become interesting. But roasted cauliflower develops such delicious caramel and nutty flavors. You can simply enjoy them on their own as a side, or use them to build this creamy, tasty soup.  

Here are the steps and a few tips to ensure that your roasted cauliflower turns out perfectly.

• Step 1: Prepare the cauliflower. 

First, break the cauliflower head into florets and chop off the core. For best results, I recommend you cut the cauliflower into uniformly sized pieces, so they cook evenly. 

• Step 2: Prepare the baking sheet. 

Use a large baking sheet with raised edges. You can lightly grease it with a drizzle of oil (or cooking spray) or line it with parchment paper (much easier to clean after!).

• Step 3: Preheat your oven

Roasting requires your oven to be set at a relatively high temperature. For cauliflower florets, I find that 425˚F (220˚C) is ideal to get them nicely roasted and crisp. Make you sure you preheat your oven early enough so it is fully preheated when you insert the cauliflower tray. 

• Step 4: Toss the ingredients together. 

When the oven is fully pre-heated, toss your ingredients (cauliflower florets, olive oil and salt) directly onto the baking sheet. Make sure the florets are all evenly well coated with oil. Spread the florets in an even layer onto the baking sheet. 

Don’t overcrowd the pan! The florets need to be spaced enough to roast and caramelize well. If placed too close, they will release steam and just soften. If you feel your pan is too crowded, don’t hesitate and roast the florets in two separate batches. 

• Step 5: Roast, turn and roast again. 

Roast the florets for 30 minutes. Flip the pieces halfway through baking using a large spatula. You’ll notice the bottom part of the florets will be golden and we want to get the other side equally as caramelized. 

When the cauliflower is tender and all golden throughout (charred bits are fine too), take them out of the oven and let cool for 5 minutes before using to make the soup. 

How to store this Creamy Roasted Cauliflower Soup 

After making (and enjoying) this soup – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. Reheat your soup portions on the stovetop or in the microwave. Note: this soup can thicken slightly while cooling down to room temperature. The soup will thin out again when reheated, but you will likely need to add in a few extra splashes of water or heavy cream to reach your desired soup texture.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or heavy cream to reach your desired soup texture.

What to serve with this soup

This roasted cauliflower soup is so tasty and creamy that you can simply enjoy it as is, with freshly cracked black pepper and thyme. But as with many soups, it invites many topping options too! 

You can enjoy it topped with fresh parsley or tarragon, croutons, salty bacon bits or chopped nuts, such as hazelnuts or walnuts for crunch. 

You can enjoy this soup on its own as a starter or make it a meal paired with a Salade Lyonnaise, a slice of Quiche Lorraine or a Croque-Monsieur. 

I hope you’ll love this Creamy Roasted Cauliflower Soup as much as I do! If you have any questions, please leave a comment. 

More Soup recipes you may like

• • Classic French Lentil Soup
  • Classic French Carrot Soup (Potage Crecy)
  • Provencal Garlic Soup (Aigo Boulido)
  • Creamy Leek & Potato Soup (Soupe Vichyssoise) 
  • Split Pea Bacon Soup (Potage Saint Germain)
  • Smoked Ham Hock Bean Cabbage Soup (Garbure)

Creamy Roasted Cauliflower Soup

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 8 voted )

Ingredients

1 large head of cauliflower (about 2 pounds), cut into bite-sized florets
2 tbsp (30 ml) extra-virgin olive oil
½ tsp salt
½ tbsp (7g) butter, unsalted
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (1L/32 ounces) vegetable broth (ideally low-sodium)
1 tbsp (15ml) fresh lemon juice
¼ tsp grated nutmeg
For garnish (optional): freshly ground black pepper and thyme (stemmed), to taste 

Instructions

Step 1 – Preheat your oven to 425˚F (220˚C). Line a large baking sheet with parchment paper.

Step 2 – Toss the cauliflower florets onto the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with salt and toss to coat the florets evenly. Arrange the florets in a single layer onto the baking sheet. Bake for 30 minutes, tossing halfway until the cauliflower is golden and slightly charred on the edges.

Step 3 – When the cauliflower is almost done roasting, melt the butter in a Dutch oven or large pot over medium heat. Add the onion and garlic, and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant. Add the broth.

Step 4 - Reserve 4 or 6 of the prettiest roasted cauliflower bits for garnishing the soup bowls later. Add the roasted florets to the pot. Turn the heat to medium heat and bring to a simmer. Boil for 20 minutes, stirring occasionally, until the florets are fork tender. Remove from the heat. 

Step 5 -  Blend the soup (with a hand blender or in a processor) until smooth. Add the lemon juice and stir. Season with nutmeg and stir again. Taste and adjust seasoning if needed, with salt. 

Step 6 - For serving, ladle the soup into individual bowls. Top with reserved cauliflower florets, sprinkle with freshly ground black pepper and thyme. 

The post Creamy Roasted Cauliflower Soup appeared first on Pardon Your French.

The Origin of Potage Crécy

The Potage Crécy is named after the Crécy carrot, an older French carrot variety that has now become rare to find. This carrot was mostly grown in the region of Meaux, east of Paris, and was said to be the best tasting carrot in the country. 

As for the soup, it was said to be enjoyed by English King Edward VII every August 26th, between 1901 and 1910, to celebrate the win of his ancestor Edward the Black Prince at the Battle of Crecy in 1346. The soup, made with Crecy carrots, was allegedly served to British soldiers after their win. 

A Thick, Satisfying Carrot Soup

This Classic French Carrot soup mixes staple ingredients: garlic, onion, carrots, and rice, to create a thick, delicious soup with traditional French flavors. It is quick and easy to make and can be on the table in less than 40 minutes. 

It is light enough that you can have it as a starter before a meal. Yet, it is satisfying enough that you can enjoy it as a standalone meal, with crusty bread on the side

There are of course plenty of ways to spruce up this recipe to twist the flavors: by adding a hunk of fresh ginger, some orange zest, or a swirling in coconut cream for serving … But I will leave those fixings to your liking! 

How to store this Classic French Carrot Soup (Potage Crécy)

After making (and enjoying) this soup, if you have any leftovers, you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge overnight (at least 12 hours). Once completely thawed, heat it through on the stovetop or in the microwave.

Cooking Notes & Substitutions: 

• If you cook with organic carrots, you don’t necessarily need to peel them. Make sure you give them a good scrub with a vegetable brush and a good rinse. The peel will impart a slightly bitter taste to the soup, which you can balance with a little extra cream. 
• If you buy non-organic carrots from the grocery store, I recommend you peel them before cooking. 
• Although rice really makes the soup, you could substitute with potatoes if you would like (same quantity: 100g, peeled, diced). While the rice takes about 20 minutes to cook, potatoes take about 10-15 minutes. 
• Find crème fraiche at the grocery store, next to sour cream and whipping cream. Two of my favorite brands I recommend are Liberte and Maison Riviera.
• As a more affordable option, you can substitute the crème fraiche for heavy cream or half-and-half. 
• If you would like to make this recipe dairy-free, use 1 tbsp (15ml) of olive oil instead of butter and garnish the soup with coconut cream instead of crème fraiche or heavy cream. 
• This recipe requires the use of a immersion hand blender or regular blender.
• This recipes serves 4 medium soup bowls or 6 small bowls.

I hope you’ll love this Classic French Carrot Soup (Potage Crécy) as much as I do! If you have any questions, please leave a comment. As a side, I often enjoy it with a croque-monsieur. 

More Soup recipes you may like: 

• Classic French Lentil Soup
• Provencal Garlic Soup (Aigo Boulido)
• Creamy Leek & Potato Soup (Soupe Vichyssoise) 
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)

Classic French Carrot Soup (Potage Crécy)

Print Recipe

Serves: 4 people Prep Time: 10 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 18 voted )

Ingredients

2 tbsp (28g) butter, unsalted
2 garlic cloves, peeled and diced
1 medium onion, peeled and diced
1.3 lbs (600g) carrots, diced
4 cups (1L) low-sodium vegetable stock
1/2 cup (100g) rice
¼ cup (75g) crème fraiche or heavy cream (35% m.f)
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste.

Instructions

Step 1 - In a large pot (ideally heavy bottom), melt the butter over medium heat and cook the onion and garlic for 2-3 minutes, until soft and translucent but not caramelized yet. 

Step 2 - Add the carrots, stir, and cook for 2 more minutes. Add the rice (100g) and the stock, which should cover the carrots entirely. Bring to a simmer and cook for 20-25 minutes until the carrots are soft and the rice is cooked. Remove from the heat.

Step 3 – Blend the soup (with a hand blender or in a processor) until smooth. If needed, add some of the water to reach desired consistency (I often add about ½ cup, but you can add more/less depending on how thick you like your soup). Add the crème fraiche and stir. Season with salt and black pepper to taste.

For serving, ladle soup into individual bowls and garnish with black pepper, chopped parsley and/or an extra dollop of heavy cream or crème fraiche. 

The post Classic French Carrot Soup (Potage Crécy) appeared first on Pardon Your French.

About radishes, and radish leaves.

Radishes are Spring favorites in France. In Brittany where they are plentiful, we love to buy them in big bunches as soon as they hit market stalls, in April. We often enjoy them as a starter – simply raw, with butter, a pinch of salt flakes and bread. But while we tend to focus on the pretty pink roots, the greens are also perfectly edible!

Sometimes referred to as Radish greens or Radish tops, they are full of nutrients and delicious prepared in many ways, including this soup.

When buying radishes, look for vibrant green and fresh-looking leaves, which shows the radishes were recently harvested. Ideally, opt for organic, unsprayed radishes.

As soon as you get back home, clip the greens from the roots. This will prevent the leaves from continuing to draw moisture from the roots, so both ends – roots and leaves – stay fresher longer. You can them wrap them separately and keep them in your fridge.

When ready to cook the leaves, rinse them thoroughly under cold water, as they tend to have a lot of sand and/or dirt on them.

What do radish leaves taste like?

Fresh radish leaves taste fresh with a light peppery, bitter taste. On a scale, I would say they taste half-way between peppery watercress and mild spinach.

What else to do with radish leaves?

This radish leaf soup is a very popular way in France to enjoy these underrated greens. But they are also delicious sautéed, made in pesto, in tarts, and so on. Here are delicious recipes I spotted on the web:

• Radish Leaf Pesto
• Sautéed Radish Greens
• Roasted Radishes with Radish Leaves
• Radish Leaf Salad

How to store this Radish Leaf Soup? 

After making (and enjoying) this soup, if you have any leftover, you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

Cooking notes:

• Use fresh, organic, unsprayed radish leaves that aren’t wilted-looking. Make sure you wash and rinse them thoroughly as radishes tend to have a lot of sand and/or dirt on them. I often like to let them soak in water for 5-10 minutes to get rid of all residues.

I hope you’ll love this Radish Leaf Soup recipe as much as I do! If you have any questions, please leave a comment. 

More Soup recipes you may like:

• Watercress Soup (Soupe de Cresson) 
• Fresh Tomato Veloute Soup 
• Split Pea and Bacon Soup (Potage Saint Germain) 
• Provencal Garlic Soup (Aigo Boulido)
• Classic French Lentil Soup 

Radish Leaf Soup

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 5 voted )

Ingredients

2 tbsp (28g) unsated butter
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
3 small potatoes (250g), peeled and roughly chopped
1 cup (250ml) water
¼ tsp salt
6 cups fresh radish leaves, washed thoroughly
1 ½ cup (375ml) low sodium vegetable stock
¼ to ½ tsp freshly ground black pepper
Optional: crème fraiche or sour cream for serving.
Optional: thinly sliced radishes and chopped chives for garnishing.

Instructions

Step 1 - In a large pot over medium heat, add the butter and let melt. Add the chopped onion and garlic, and cook for 1-2 minutes, stirring frequently, until the onion is fragrant and translucent.

Step 2 – Add the cubed potatoes, 1 cup of water (250ml) and salt. Bring to a boil, lower the heat, cover, and let simmer for about 10-15 minutes, until the potatoes are fork tender.

Step 3 – Add the radish leaves, the stock, and the black pepper. Stir and bring to a boil again. Let simmer for 2-3 minutes until the leaves are completely wilted.

Step 4 - Using an immersion blender, mix the soup ingredients until smooth. – or, working in batches, purée soup in a blender until smooth and return soup to pot. Season with salt and pepper to your liking again (optional).

For serving, ladle soup into individual bowls. Garnish with crème fraiche or sour cream, thinly sliced radishes and/or chopped chives for garnishing.

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