La Soupe De Louviers Recipes

LOBSTER SOUP

Steps:

• Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
• Add cream to desired consistency, and reheat. Season to taste.

FRENCH ONION SOUP (SOUPE A L'OIGNON)

Steps:

• Slice the onions very thinly.
• Cook them in butter until clear (do not let them brown).
• Add stock and simmer for 45 minutes.
• Just before serving, add the brandy.
• Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
• If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.

LA SOUPE DE LOUVIERS

Steps:

• 1. Place the oil and the onions in a heavy stockpot over medium heat and cook until the onion begins to turn translucent and give up some of its liquid, about 4 minutes. Add the leeks, the turnips, the carrot, and the celery, stir and cook, stirring frequently, until all of the vegetables are translucent but not limp, about 15 minutes. Add the potatoes and the cabbage, stir, then pour over the water. Add the remaining ingredients, stir, cover and bring to a boil. Reduce the heat to medium low so the soup is simmering merrily and cook until the vegetables are tender through but not mushy, about 20 minutes. Adjust the seasoning and remove the bay leaves, the cloves, and the thyme.
• 2. To serve, ladle the soup into 6 warmed, shallow soup bowls. Sprinkle each serving with a pinch of freshly grated nutmeg and serve immediately.

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

Steps:

• Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

SOUPE DE POISSON

Steps:

• In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic, onions, leeks, and fennel and let them sweat for about 5 minutes, stirring occasionally with a wooden spoon.
• Add tomatoes and cook for another 4 to 5 minutes, then add the small fish or bones. Cook for about 15 minutes, stirring occasionally. Add water to cover, as well as the bouquet garni and orange zest. Stir well; add saffron, a dash of salt and pepper, and Pernod. Lower the heat and simmer for about an hour.
• Remove pot from heat and let soup cool slightly. Taking care not to splatter or scald yourself, strain liquid into a large bowl. In the pot, crush the heads, bones, and vegetables as much as possible, then transfer that to the strainer. Push and squeeze every bit of liquid and solid goodness through with a mallet or heavy wooden spoon. Return to the pot.
• Bring the soup back up to heat and serve with croutons, rouille, and some grated Parmesan on the side. The idea is to smear a little rouille on the croutons, float them in the soup as garnish, and allow guests to sprinkle cheese as they wish.

LABLABI (TUNISIAN CHICKPEA SOUP)

Steps:

• Combine stock, chickpeas, harissa, cumin, and salt in a large pot. Bring to a boil over medium-high heat, reduce temperature, and simmer for 15 minutes. Taste and adjust seasoning if necessary.
• Divide bread, chopped parsley, cilantro, and capers between 4 soup bowls. Scoop an egg from the shell into each bowl, pour soup on top, and drizzle with olive oil.

SOUPE AUX TRUFFES V.G.E.

Steps:

• Melt the butter in a heavy skillet and add the onion, celery and carrots. Cook about 15 minutes and add the mushrooms. The mushrooms will give up quite a bit of liquid. Cook about 10 minutes longer and add the ham. Cook 10 to 15 minutes longer.
• Meanwhile, drain the truffles, reserving the liquid. Cut the truffles into very thin slices, into quarter-inch cubes or into fine quarter-inch julienne strips.
• If used, cut the foie gras into 16 equal cubes.
• When ready to assemble the dish, add about 1/3 cup of the mushroom mixture to the bottom of each of eight, small, individual soup dishes such as French onion soup crocks. Add equal portions of truffles to each dish and two cubes of foie gras, if used.
• Blend the vermouth and reserved truffle liquid and pour equal portions of the mixture into each dish. Add the broth, salt and pepper to taste.
• Roll out the puff pastry to a depth of 1/8 inch and cut it into 8 rounds, about 6 or 7 inches in diameter, enough to cover the top of each dish with about half an inch hanging over the sides. Brush the rounds with beaten egg. Invert the rounds over the dishes so that the egg-brushed portion cover the dish. Press all around to seal the dough onto the soup dishes. Place on a baking sheet or sheets and refrigerate until ready to use.
• When ready to cook, heat the oven to its highest setting, 500 to 550 degrees. Brush the top of each serving with more egg and place in the oven on the bottom shelf. Bake 20 to 25 minutes or until the pastry is puffed and quite nicely browned.

SOUPE A L'AIL (GARLIC SOUP)

Steps:

• Peel the garlic cloves and chop them coarsely.
• Heat the butter and oil in a saucepan or a small kettle. Add the garlic and cook, stirring, for about one minute. Do not brown the garlic. Add the water, salt and pepper. Bring to a boil, cover and simmer for 15 minutes.
• Strain the garlic and reserve the cooking liquid. Put the garlic and a half cup of the reserved cooking liquid in a blender or food processor and blend to a fine puree. Put the remaining cooking liquid in a saucepan and add the puree. Bring to a boil. Add the vermicelli. Stir and cook for about four minutes. Do not overcook.
• Meanwhile, blend the egg yolks and vinegar in a bowl.
• Turn off the heat under the saucepan. Drop in the egg whites. Do not stir. They will form a cloudlike mixture. Add the egg yolk mixture and stir very slowly. Serve immediately.