Soup recipes

Clam Broth Chantilly

Fifteen opened clams simmered with their liquor, served in six part-filled cups under whipped cream.

Clam Broth with Rice

Twelve-clam broth strained into six cups with separately boiled rice.

Clam Chowder

Tomato-red clam chowder with potato dice and cracker thickening.

Clam Soup with Toasted Bread

Shelled small clams in their strained cooking broth with an olive-oil vegetable soffritto and toasted bread.

• 50 min

Clam Stew with Celery

A creamy clam and celery stew served with oyster crackers.

Cod, Rice and Chickpea Soup

Cod, rice and chickpeas simmer with garlic and onion. Lemon wedges are served alongside after a brief rest.

• 40 min

Cold Celery Broth

Clarified beef-celery broth chilled and poured into six cups.

Cold Chicken Broth

Strained chicken-bone and vegetable broth chilled for six cups.

Cold Clam Broth

Chilled, double-strained broth from twelve fresh clams and their liquor.

Cold Consommé in Cups

Clear beef consommé infused with vegetables and herbs, chilled and served in cups.

Concentrated Beef Broth

A clear, deeply concentrated broth made by gently simmering thin slices of beef for six hours.

• 390 min

Consommé Algerien

Clear beef consommé with tapioca and small pieces of butter-fried eggplant.

Consommé American

Clear beef consommé with star-cut vegetables, truffle, hard-boiled egg white and peas, finished with sherry.

Consommé Argenteuil

Clear beef consommé with tender asparagus tips.

Consommé Brunoise

Clear beef consommé with tiny diced braised vegetables, rice and peas.

Consommé Brunoise with Semolina

Clear beef consommé with butter-braised diced vegetables and semolina.

Consommé Diablotin

Clear beef consommé served with cayenne and Parmesan toasts.

Consommé Fermière

Clear beef consommé with braised vegetables, peas, toasted French bread and chives.

Consommé Impératrice

Clear beef consommé with asparagus tips and cooked cauliflower florets.

Consommé Infante

Clear consommé with tomato-cream egg mould slices, fried bread rounds, peppers and peas.

Consommé Massina

Clear consommé with sliced chestnut-flour cream custards, sherry and truffle liquor.

Consommé Montmorency

Consommé with six veal-egg lettuce rolls and cooked macaroni.

Consommé Neapolitan

Consommé with veal-yolk stuffed macaroni.

Consommé Nivernaise

Clear beef consommé with small, butter-braised turnip balls.