Thursday, January 16, 2014

Christine's Simple Party Soups



Per Nana~
This week's selection of vegetable based soups was interesting and a great way to use vegetables in the summer when they are in abundance. I made the broccoli soup with zucchini and it was delicious. I served it as a hot soup the first night, and then chilled on the second day. 
After reading the P&Q's and wondering about amounts of water, etc, I can honestly say that Dorie's quantity of ingredients for the broccoli/zucchini soup was perfect.  My soup turned out not too thick or thin. It was just perfect. 
I'd like to share a seasonal story about "La Galette des Rois", or Twelfth Night cake. The Twelfth Night Cake is an essential holiday tradition in France. In Paris it is usually a flaky puff pastry pie, either plain or filled with Frangipane almond paste, or the orange flavored brioche cake with candied fruit known as Provencial style.  It is intended to celebrate the week of January 6th, or Epiphany.
In 1999 Hubby and I were in Paris for the Millenium, and at one of the patisseries we purchased a small Galette de Rois. Inside was a small figurine called a "fève". Whoever ends up with the slice of cake with the fève is supposedly King or Queen for the day. Originally the fève was a small kidney bean but today they use small porcelain or plastic figures. I came across my fève the other day and thought I would share it with you all.
Per Tricia~
These soups were a treat.  While I have knocked out some homemade soups in my time I have not used a set "formula" like Dorie's friend Christine, who basically uses 4 cups of stock and then a set amount of whatever vegetable. Ok, actually Christine is a Parisian who uses bouillon and water instead of some homemade organic broth, which just makes me like her even more.
I went ahead and tried all 3 varieties even though I am down to one taste tester - my husband. We had asparagus/zucchini soup, red pepper soup, and then broccoli/zucchini soup.
I also would never have thought to add whipped heavy cream to a soup if not instructed in this recipe and it did turn the results into a "party". 
The soups looked extra special but it was not just aesthetics -the cream added a wonderful richness to each. I also added my piment d'Espelette as a garnish and it was perfect. I will absolutely be revisiting these soups in the summer, if not to host a party, then to use up all the fresh veggies (and leftovers......) of the season.

Happy French Friday ~

24 comments:

  1. Both your party soups look great ladies! And that whipped cream - wow! I used Greek yoghurt (not whipped) which worked well too!

    ReplyDelete
  2. Your soups look lovely. Wish mine came out that well. Love the color on the red pepper soup!

    ReplyDelete
  3. Glad you enjoyed! So pretty in your tall, narrow glasses. And lucky you, celebrating the new millennium in Paris :)

    ReplyDelete
  4. Hello Ladies! I love the feve.
    I also loved that this soup can be made with a bouillon cube, but have to admit, I did use organic chicken stock...shhhh.

    ReplyDelete
  5. Nana: love the story of your millenium vision to Paris and finding that feve! These soups are so simple to make and delightful!

    Tricia! Love how you presented the trio! and that garnish! certainly use this recipe again!

    ReplyDelete
  6. Lovely job, ladies (and Nana - I love the charm). I think I would like to try these again when all the vegetables are in season - I think it would make a huge difference.

    Tricia - enjoy your quieter house :-)

    ReplyDelete
  7. Nana - When I studied abroad in France we had a King Cake on Christmas Eve. I did not end up with the figurine, but thought that it was a fun tradition nonetheless.

    Tricia - how cute! You really presented them like party soups. And they look extra decadent with that cream.

    ReplyDelete
  8. Your soups look wonderful! I seem to be the odd man out this week as I was underwhelmed. It looks as if your fève had been waiting in that cake for 2 years before making its appearance! This reminds me of the time we were in Norway for their NYE celebration. Theirs is similar except there is just a simple almond baked into the cake. Only they didn't tell anyone at our table about it and the lady next to me bit into it and broker her tooth. The waiter told us the almond was there for good luck in the new year and we are all suddenly very grateful that we weren't going to have the same good luck that our table mate was scheduled for.

    ReplyDelete
  9. Love your soups:) I made only one - the Broccoli and it was wonderful. Thanks for sharing a picture of your feve. I am with you I will be making these soups again.

    ReplyDelete
  10. Glad you both enjoyed these soups! And, thanks for sharing your fève, Nana!

    ReplyDelete
  11. These soups were a feve… I've heard about the tradition…it goes back to the Middle Ages I think, and a lot debauchery was connected with if I recall. Yes, Tricia I was suprised about the bouillon too I didn't have any, since they started selling broth in boxes I usually always have a few in the pantry.

    ReplyDelete
  12. Nana, your fève is so much cuter than the little babies inside the king cakes baked around Louisiana at this time of the year. Instead of being king/queen for the day, the person who gets the baby has to buy the cake for the next gathering.

    The (melted) whipped cream was the highlight of the hot version of my pepper soup. Great job with these all around, ladies!

    ReplyDelete
  13. The soups look great. I love that you have a napkin to match the green soups perfectly, Tricia. Yes, I look forward to making this in the summer when the vegetables are at their peak. Though I was surprised that even in winter, they were pretty tasty. I liked your story about the Feve, Nana. Now I want to make a Galette des Rois, but I suppose I should wait until next year.

    ReplyDelete
  14. We make a similar cake in Greece but we put a coin inside (it used to be a gold coin but now a 2 euro coin will fine) sometimes the cake is sweet and sometimes is savoury I made a savoury one with feta cheese this year and my husband won the coin! This means that he is going to be lucky for the rest of the year but I keep sending him to play the lottery and nothing so far :)
    I am glad you enjoyed the soups I liked them very much as well and I will make them again!

    ReplyDelete
  15. I'm glad you both enjoyed these soups. I may try them again in the summer - you're both right, they would be a great way to use fresh vegetables. Tricia, beautiful presentation! Nana, what a great story. You've now made me hungry for cake :-)

    ReplyDelete
  16. Nana, I think you're right - these are perfect for summer vegetables. And Tricia, I agree with Jora - your presentation is lovely.

    ReplyDelete
  17. I really enjoyed these too and will be making them this summer to served chilled. Fun experience to be queen for the day. Hope you have a great weekend!

    ReplyDelete
  18. Your soups look great. I agree that cream added that extra specialness that made it a party. Great story about the feve!

    ReplyDelete
  19. Several years ago I was in Sanary-sur-Mer for the "La Galette des Rois" and Twelfth Night celebration.I didn't know there were two kinds of celebratory desserts but the bakeries there were selling the Provencial cakes. I had never heard of a "fève" so thank you for posting that. Some memories. You two were the most enthused of everyone about these soups. Just shows you what a week and the absence of apple vinegar will do!!! Your pictures were quite beautiful.

    ReplyDelete
  20. These look so delicious. I wish I could try them right now

    ReplyDelete
  21. Nicely done, ladies! I agree, this is a great, simple, method to remember when we have summer veggies growing like crazy. Have a great week!

    ReplyDelete
  22. Your soups look gorgeous! And you're photos. Do you have a new camera? O a new technique? Whatever you did it really worked!

    ReplyDelete
  23. My husband and I talked about how these would be great soups to use up an excess of veggies - I love the idea of a "formula" for simple soups. Yours all look wonderful, and I am impressed by those who made all three!

    ReplyDelete