French Cuisine

Chilled potato and leek soup, traditionally served cold with cream. Ingredients (Serves 4–6) 3 large leeks, white and light green parts only, cleaned and sliced 3 medium potatoes, peeled and diced 1 onion, chopped 2 tbsp unsalted butter 1 liter chicken or vegetable broth 150 ml heavy cream Salt and freshly ground black pepper Chives, finely chopped, for garnish Preparation Sauté vegetables: Melt butter in a large pot over medium heat. Add leeks and onion, cooking gently until

Creamy potato and leek soup, named after Antoine-Augustin Parmentier. Ingredients (Serves 4–6) 3 large leeks, white and light green parts only, cleaned and sliced 3 medium potatoes, peeled and diced 1 onion, chopped 2 tbsp unsalted butter 1 liter vegetable or chicken broth 150 ml heavy cream (optional) Salt and freshly ground black pepper Fresh chives or parsley, chopped, for garnish Preparation Sauté vegetables: Melt butter in a large pot over medium heat. Add leeks and onio

Classic Provençal fish soup with a mix of seafood, tomatoes, saffron, and aromatic herbs. Ingredients (Serves 4–6) 500 g firm white fish (cod, monkfish, or sea bass), cut into chunks 300 g shellfish (mussels, clams, or shrimp) 1 onion, chopped 2 garlic cloves, minced 2 tomatoes, chopped or 400 g canned diced tomatoes 1 fennel bulb, sliced 2 tbsp olive oil 1 tsp saffron threads 1 liter fish stock or vegetable broth 1 bay leaf 1 tsp fresh thyme leaves or 2 sprigs of thyme 1 sma

Caramelized onions simmered in beef broth, topped with toasted bread and melted Gruyère cheese. Ingredients (Serves 4–6) 50 g unsalted butter 2 tbsp olive oil 1 kg yellow onions, thinly sliced 2 garlic cloves, minced 1 tsp sugar 2 tbsp all-purpose flour 1 liter beef or vegetable broth 250 ml dry white wine or dry sherry 1 bay leaf 1 tsp fresh thyme leaves or 1/2 tsp dried thyme Salt and freshly ground black pepper 4–6 slices of baguette 150 g Gruyère cheese, grated Preparatio