Cream of Lettuce
Smooth lettuce soup thickened with rice flour and dairy. Make the white broth separately and use two and a half quarts for the soup.
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Soup recipes
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Cream of Rice with Chervil
A smooth rice-and-vegetable soup finished with cream, butter and fresh chervil.
Cream of Sorrel
Strained sorrel cream soup with white broth, milk and a late egg-and-cream liaison.
Cream of Spinach
A smooth spinach soup enriched with cream and egg yolks, with croutons served alongside.
Cream of Split Green Peas St. Germain
A sieved split-pea soup enriched with cream and egg yolks, finished with whole green peas.
Cream of String Beans
Smooth string-bean soup thickened with rice flour and milk. Make the white broth separately and use two quarts for the soup.
Creole Gumbo
Brothy okra, tomato and rice gumbo with small amounts of ham and veal.
Croûte-au-Pot
Beef and marrow-bone broth strained onto cooked vegetables and six toasted French-roll slices.
Crème Duchesse
Strained barley, veal and milk soup finished with cream-yolk liaison and separate croutons.
Crème, Princesse
Strained asparagus and rice soup with white broth, chicken bones, milk and cream-yolk finish.
Cucumber and Bell Pepper Soup
Cucumber, bell pepper and aubergine simmer with onion and tomato purée. Fresh dill and parsley finish the unblended soup.
Dried Pea Purée Soup with Butter Croutons
Sieved dried peas with a buttery vegetable base and a little tomato, served with small fried bread cubes.
Egg Bread Soup
Light baked egg bread cut into small pieces and served in clear broth with Parmesan on the side.
Feta and Courgette Soup
Courgette and tomato simmer with onion, cumin and tomato purée. Feta and dill are added after cooking.
Filippini Clam Broth
Fresh clams and their liquor gently boiled with celery, cayenne and butter, strained into six cups.
Fine Veal Dumpling Soup
Delicate small veal and prosciutto dumplings bound with bread, egg and Parmesan in clear broth.
Fish Broth with Sago
Strained whitefish-bone vegetable broth cooked with three ounces sago.
Fish Chowder
Cod and potato chowder thickened with milk and flour in an aromatic broth made from fish heads or trimmings.
Fish and Pepper Soup
White fish and sweet bell pepper simmer with tomato, carrot and onion. Mint and parsley finish the broth.
Flounder and Salt-Cod Chowder
A curry-scented fish chowder built from flounder-bone broth, vegetables, rice and a little dried salt cod.
French Cream of Chicken
A smooth cream of chicken soup enriched with egg yolks and served with croutons.
French-Style Onion and Bread Soup
Sieved buttery onion broth poured through layers of toasted bread, egg, Gruyère and Parmesan.
Frog Soup with Toasted Bread
A finely strained frog and vegetable broth with boneless leg meat, dried mushrooms and large toasted bread cubes.
German Liver Dumplings in Broth
Small liver, onion and breadcrumb dumplings poached in soup stock.