Soup recipes

Consommé Portugaise

Clear beef consommé with prunes and thinly sliced braised leeks.

Consommé Printemps

Clear consommé with asparagus, peas, beans and herbs.

Consommé Rivoli

Beef consommé with poached strands of egg-and-Parmesan batter, with grated cheese served separately.

Consommé Russe

Clear beef consommé with beetroot, horseradish and small pieces of rutabaga.

Consommé Veneur

Clear beef consommé with butter-cooked lettuce, herbs and small pieces of cream-and-egg garnish.

Consommé Vert-Pré

Clear beef broth with tapioca, cooked green vegetables and fresh herbs.

Consommé aux Lazagnes

Clear consommé with boiled lasagne pasta and separate Parmesan.

Consommé with Rice

Clear beef consommé carrying separately boiled rice.

Consommé, Colbert

Beef consommé with butter-braised julienne vegetables, chervil and six poached eggs.

Corn and Queso Fresco Soup

Corn and onion simmer with chipotle peppers in adobo. Avocado and queso fresco finish this very spicy soup, with lime served alongside.

• 30 min

Cream Kalamazoo

A creamy beetroot and celery soup lightly thickened with rice flour.

Cream St. Germain with Almond Milk

A smooth split-pea soup enriched with almond milk, cream and egg yolks.

Cream of Asparagus Soup

Smooth asparagus soup thickened with rice flour, milk and egg yolk.

• 70 min

Cream of Barley

Strained barley soup with white broth, milk and cream.

Cream of Beetroots

A smooth cream soup made with red beets, vegetables and veal-knuckle broth.

Cream of Cauliflower

Creamed cauliflower soup made with white broth, milk, cream and egg-yolk liaison, strained twice and served with separate croutons.

Cream of Celeriac with Ham

A smooth celeriac and potato soup enriched with milk and cream, poured over tiny bread croutons.

Cream of Celery

Strained cream soup made from green celery trimmings and a vegetable broth.

Cream of Chicken

A smooth chicken and rice soup finished with cream, lemon and butter, with croutons served alongside.

Cream of Chicken Chevreuse

A smooth chicken and mushroom soup enriched with cream, egg yolks and a little rice.

Cream of Cucumber Soup

A smooth hot cucumber soup enriched with bread, cream and egg yolks.

• 85 min

Cream of Cucumbers Reine

Double-strained cream of cucumber soup served with bread croutons separately.

Cream of Jerusalem Artichokes

Jerusalem artichoke and milk soup with separate golden bread croutons.

Cream of Lentils with Sorrel

A smooth lentil soup with butter-sweated sorrel and a little cream.