Assortment of French Soups
Ingredients
- 1 kg Chestnuts For Crème de Marrons
- 500 g Onions For French Onion Soup
- 2 liters Beef Broth For French Onion Soup
- 200 g Fish For Soup de Poisson
- 1 cup Tomato Paste For Soup de Poisson
- 1 bunch Fresh Herbs For Soup de Poisson
- 500 g Potatoes For Vichyssoise
- 200 ml Cream For Vichyssoise
- 1 kg Marron Chestnuts For Crème de Marrons
Instructions
- Prepare French Onion Soup: Caramelize onions, add beef broth, and simmer. Serve with crusty bread and cheese.
- Make Soup de Poisson: Sauté fish with vegetables, add tomato paste and herbs, simmer in broth. Serve with rouille.
- Create Vichyssoise: Boil potatoes and leeks, blend until smooth, add cream, chill and serve.
- Prepare Crème de Marrons: Cook chestnuts, blend until smooth, add cream and sugar to taste. Serve warm or cold.
