Recipezaar: Bisques/Cream Soups,French recipes

Oyster Bisque

Wed, 10 Nov 1999 01:13:00 -0500

-- posted by Frank Butcher

Crab Bisque

Wed, 01 Dec 1999 06:38:00 -0500

. -- posted by Traci & Jeff Poole1

Lobster Bisque

Wed, 15 Dec 1999 23:36:00 -0500

-- posted by debbie8760

Oyster Bisque II

Wed, 15 Dec 1999 23:36:00 -0500

-- posted by debbie8760

Crab Bisque II

Wed, 15 Dec 1999 23:36:00 -0500

yum -- posted by Tonkcats

Crab Bisque III

Wed, 15 Dec 1999 23:36:00 -0500

-- posted by Tonkcats

Lobster Bisque II

Wed, 15 Dec 1999 23:36:00 -0500

yum -- posted by Tonkcats

Lobster Bisque IIi

Wed, 15 Dec 1999 23:36:00 -0500

yum -- posted by Tonkcats

Leona's Cream of Chicken and Herb Soup

Tue, 12 Feb 2002 14:34:22 -0500

Fragrant, creamy, soul satisfying soup. Always a hit at my house, I serve it with homemade rolls. -- posted by Leona L.

Butternut Squash Bisque

Sun, 31 Mar 2002 16:15:14 -0500

-- posted by MizzNezz

Fresh Cream of Tomato Soup

Mon, 02 Sep 2002 19:29:26 -0400

This is the tomato soup the canned soup companies dream of. Can be made with Italian style or grape tomatoes. -- posted by LFay

Shrimp Bisque

Sat, 07 Dec 2002 23:58:00 -0500

Serve with croutons -- posted by Sage

Mushroom Bisque

Fri, 03 Jan 2003 20:15:33 -0500

A very rich and flavorful french-style soup. Great served with hot french bread and a small tossed salad for a light lunch. -- posted by Just Call Me Martha

Tomato Basil Soup

Thu, 20 Mar 2003 20:04:07 -0500

Lovely soup with substance. Literally! Not "brothy" but rich... and probably not heathy either. I won't tell if you won't! -- posted by Sandi (From CA)

La Madeleine's Country Potato Soup (Copycat)

Mon, 02 Jun 2003 20:05:16 -0400

This recipe is from Executive Chef Remy Schaal of la Madeleine French Bakery & Cafe. Founded in Dallas in 1983, la Madeleine has many neighborhood cafes and bakeries in five states and Washington, D.C. Excellent potato soup! -- posted by Lizzie-Babette

Low-Fat Creamy Carrot Soup

Mon, 04 Aug 2003 20:10:20 -0400

. -- posted by Mimi Bobeck

Fast, Easy, Elegant Chestnut Soup

Mon, 01 Nov 2004 20:00:32 -0500

This is from an idea in a French women's magazine. I want to make chestnut soup for my French inlaws for Christmas dinner instead of those nasty, hard chestnuts they are always serving. I have been auditioning soups. This is the winner. Would be great garnished with some very crispy bacon or pancetta. -- posted by Kasha

Mock Vichyssoise

Mon, 08 Nov 2004 19:59:50 -0500

This is a great faux vichyssoise, not one person who has had it can tell that it is not a "real" vichyssoise. I had it at a dinner party and had no clue until I got the recipe. Cook time is refrigerator time. -- posted by mandabears

Crab Bisque

Fri, 18 Feb 2005 19:58:24 -0500

Modified from Lycos.com, Arielle's Archives. -- posted by Chef #196376

Carrot Coconut Vichyssoise

Thu, 14 Apr 2005 13:51:51 -0400

this is a fusion twist, and is a great springtime dish which is kosher for passover. got it via email, i'd make this the night before so the flavors have a chance to combine -- posted by chia

Vichyssoise

Fri, 26 Aug 2005 23:21:43 -0400

A cold soup with potatoes and leeks. I found this from soupsong.com and I just made it today. It's easy to make and tastes good! (Although I didn't have the right equipment to puree and press through a sieve, I made it in my blender anyway and it turned out great hehe!) -- posted by MissJennifer

Potage Saint-Germain (Creamy Green Pea Soup)

Mon, 10 Oct 2005 20:27:36 -0400

Uses the freshest green peas you can find. If unavailable, use good quality frozen peas. Don't forget to serve this soup with a bottle of your best boojoelay or a Michelob. From Vegetarian: The Best Ever Recipe Collection. -- posted by Cookgirl

Potage a L' Oseille (Creamy Sorrel Soup)

Mon, 07 Nov 2005 21:33:24 -0500

Another cream of sorrel soup to add to the Zaar database. This is from 12 Months of Monastery Soups; a cookbook my mother in law gave me about two years ago for Chrismtas. Use the freshest, most tender sorrel you can find. If the sorrel is too old, it will make the soup bitter. -- posted by Cookgirl

Zee Creamy Parsnip Soup With Zee Granny Smith Apples

Mon, 07 Nov 2005 22:21:12 -0500

From Cooking Pleasures' magazine based on a French soup. For added richness, substitute whipping cream for some of the whole milk. A good loaf of crusty bread would be most appropos! Be my guest and play around with the apple cider/vegetables stock proportions;-I did. -- posted by Cookgirl

Cream of Mushroom Soup With Puff Pastry

Sat, 14 Jan 2006 15:24:44 -0500

A delightful, flavorful soup to serve as an appetizer for your next dinner party or as a warm side to go with your favorite winter sandwich. -- posted by Karen From Colorado

La Pommeraie Glacee (Chilled Apple Soup)

Tue, 27 Jun 2006 12:20:33 -0400

A wonderful soup for a hot day and not nearly as sweet as you might think. Think of it as a relatively blank canvas--a smooth cool potage which can be garnished with hot and spicy condiments, accompanied by crunchy, savory crostini, or heated up with curry or other spices. A Norman classic. -- posted by Chef Kate

Roasted Vidalia Onion and Garlic Soup

Fri, 05 Jan 2007 14:18:51 -0500

Heat your bodies and soul with this rich soup. -- posted by ~Rita~

Oyster Soup With Wine, Cream and Saffron

Mon, 05 Feb 2007 14:59:39 -0500

This is a rich and flavorful, easy to prepare soup. The longer you cook the bouillon, the thicker the broth will become; you can choose the exact thickness you want before you proceed with the oysters. -- posted by Mme Melissa

Shrimp Bisque With Pernod

Tue, 06 Feb 2007 23:33:55 -0500

Great Accompaniment: anise seed flatbreads -- posted by Karen in OC

Purple Cauliflower Soup With Walnut Oil

Sun, 11 Feb 2007 21:14:31 -0500

Here's another recipe for colored cauliflower. But if what you have is white cauliflower and white potatoes, they will work just fine and the soup will be delicious--just not purple. If you're counting calories, you can use skim or low fat milk. -- posted by Chef Kate

Soupe De Poissons Dieppoise - Spicy French Fish Soup

Sat, 03 Mar 2007 16:27:59 -0500

Most coastal regions in France have their own special seafood & fish recipes; this is an incredibly tasty soup from the Northern French port of Dieppe. It is a meal in itself - a tangy fish soup served with Rouille, garlic croutons and grated Gruyere or Emmenthal Cheese. There is a hidden "kick" by way of the added Cayenne pepper, which marries so well with the tomatoes & fish. I have posted a recipe for Rouille in RecipeZaar - this is an essential extra, the literal translation meaning "Rust" which points towards the colour - it is a very garlicky & hot mayonnaise based sauce. -- posted by French Tart

Chestnut Soup With Bacon - Velouté De Chataignes Et Bacon

Sat, 10 Mar 2007 13:49:01 -0500

A delicious Velouté French soup, the literal translation being to "be made like velvet", in other words, creamed and thick!! This is ALWAYS a hit with guests, friends and family, even those who profess not to like chestnuts, love this soup! Serve it with crispy bacon pieces/lardons and croutons for an elegant appetiser or as a light luncheon dish, with crusty bread & fresh butter. I have included the method for making your own croutons - they are far superior to shop bought ones if you have the time - also, try and use fresh herbs wherever possible. You can buy the chestnuts ready peeled and vacuum-packed OR in jars, in most supermarkets and specialist food shops; frozen chestnuts can also be used, as can fresh chestnuts of course! -- posted by French Tart

English Cream of Sorrel Herb Soup

Wed, 21 Mar 2007 22:55:20 -0400

Sorrel is a very old herb that has been used throughout the centuries in England, as well as the rest of Britain and Europe - especially France. I have called this an English soup, as it does not contain any egg yolks, as French Sorrel soup often does. It can be served chilled or hot, and is also delicious made with a combination of sorrel, watercress and other green herbs. You must try to use the small round tipped sorrel leaves, as the large pointed leaves are very bitter! Sorrel is a purgative and an excellent detoxification herb, so you can enjoy your soup as well as cleansing yourself!! Garnish with croutons and finely chopped sorrel leaves. -- posted by French Tart

Chilled Sorrel Soup

Wed, 09 May 2007 16:13:34 -0400

A tangy cold refreshing spring soup. Spinach may be used. Use young tender leaves of the sorrel.Cooking time does include chilling time. Can also be chilled overnight. -- posted by ~Rita~

Leek and Potato Soup

Fri, 25 May 2007 09:44:35 -0400

This is traditional soup of France. I got the recipe from cook book "The Food of the World". It seems easy and yummy! -- posted by tomoko matsunaga

Baked Onion Soup

Sun, 03 Jun 2007 22:10:23 -0400

Slow cooked onions, wine and a layer of boozy cream give this fabulous cheese-topped soup a special touch. -- posted by English_Rose

Leek Potato Soup (Soupe Au Poireau Et Pommes De Terre)

Sun, 01 Jul 2007 23:10:18 -0400

Good served either hot or chilled. A flavorful French classic (known to the Julia Child's fans as Potage Parmentier), commonly seen on the French dinner table between October and March. Look for leek that are slim and long (the fatter they are, the stronger and more bitter they taste). -- posted by littleturtle

Garlic Soup Gratiné (Cream of Garlic Soup)

Tue, 07 Aug 2007 21:58:58 -0400

French cream of garlic soup topped with toasted bread and grated cheese and browned in the oven. Creamy, rich comfort food. Don't be put off by the amount of garlic. It mellows and becomes smooth tasting as it cooks. -- posted by littleturtle

Smoked Oyster and Mushroom Soup

Mon, 12 Nov 2007 22:23:25 -0500

This recipe comes from local chef Marlene van der Westhuizen's lovely cookbook, "Delectable". I find her recipes, ranging from France to South Africa, simple and practical. This one has tins in the ingredients yet manages to be sophisticated and quick to make. Do double the recipe if you like: this starter soup for 4 is rich so servings are small. -- posted by Zurie

Potage Parmentier (Potato & Leek Soup) Julia Child

Sun, 09 Dec 2007 03:23:13 -0500

Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine. -- posted by coconutty

Watercress Soup (Julia Child)

Sun, 09 Dec 2007 03:23:35 -0500

Posted here for safekeeping. This is another variation on Julia's basic recipe for leek and potato soup. -- posted by coconutty

Gingered Butternut Squash Soup With Spicy Pecan Cream

Tue, 22 Jan 2008 01:56:53 -0500

Dean Fearing loves the holiday feel of butternut squash, especially when it's cooked with ginger, as it is for his smooth, gently sweet soup. He tops it with whipped cream flecked with chopped pecans for a number of reasons: "Usually holiday soups have a dollop of cream-adding pecans gives it a dollop of flavor. And crunch. I think everything should have a little bit of crunch to it. Plus, this is Texas, and pecans are in Texas." Recipe by Dean Fearing from Dean Fearing's Dallas Thanksgiving. F&W Magazine, 11/07 edition. -- posted by Manami

Cream of Asparagus Soup

Sat, 23 Feb 2008 22:50:12 -0500

Based on a recipe from Michelle Garners cookbook, Quick French Cuisine. She says, I adapted this from my aunt Cécilles recipe. She would make large batches and freeze it. -- posted by mersaydees

Vichyssoise or Leek Potato Soup

Mon, 14 Apr 2008 01:32:16 -0400

This leek soup may be served hot or very cold. Be sure to serve the soup reduced to a velvety smoothness. -- posted by Olha

Potage Crémeux De Châtaigne (Chestnuts)

Sat, 31 May 2008 01:25:04 -0400

Recipe from the Hotel PLM Terminus, Lyon, France according to a magazine article in my grandmother's recipe box. -- posted by Celticevergreen

Creamy Mushroom Soup

Fri, 19 Sep 2008 19:17:48 -0400

From Cook's Illistrated, posted for safe keeping -- posted by I Cook Therefore I Am

Potage Crécy (French Carrot Soup)

Thu, 16 Oct 2008 00:13:36 -0400

The carrots grown in the region of Crécy, France are some of the tastiest in the whole country so Carrot Soup in France is named "Potage Crécy". Traditionally, the English should eat carrot soup on the anniversary of the Battle of Crecy (August 26, 1346) when they triumphed over the French in the Hundred Years War. -- posted by Celticevergreen

Soupe Savoyarde (Winter Soup)

Thu, 08 Jan 2009 19:37:09 -0500

Soupe Savoyarde is one of the dishes to come from the Savoie region of France, which lies at the heart of the French Alps and is home to many of France's most fashionable ski resorts. Other winter vegetables, such as parsnips, kohlrabi, or fennel, can be added if you wish. -- posted by Celticevergreen

Potage Marocain (Moroccan Soup)

Thu, 08 Jan 2009 19:44:33 -0500

This Fall Season soup is Moroccan as well as French in spirit. Very easy to prepare and would make a great first course for a fall menu. -- posted by Celticevergreen

Wild Mushroom Bisque

Fri, 16 Jan 2009 00:47:12 -0500

There are hints of an elegant French potage in this creamy bisque, which is nice served with some cheese biscuits and a salad. -- posted by JackieOhNo!

Vichyssoise (Potato Leek Soup)

Sun, 01 Mar 2009 18:25:12 -0500

I was introduced to this dish almost 30 years ago. It's still the only version (slightly different than others posted here) that I make. Very easy to put together, and superb comfort food. Even DH, that doesn't like onions nor leeks, loves this soup. I've always used cream, but I'm sure it would be just as good with lower fat milk. While we prefer it served warm, chilled is also delicious. -- posted by Diana #2

Crab Bisque a La Rose

Mon, 16 Mar 2009 15:26:45 -0400

There are many ways and variations for Crab Bisque. I have been told by conoisseurs of this soup that mine is the best. Judge for yourselves. -- posted by Super Wifey

Creme D'argenteuil Au Crabe (Asparagus Soup W/Crab -- France)

Thu, 16 Apr 2009 14:47:29 -0400

I know there are already many variations on the asparagus soup theme here on RZ, but ... every yr at this time, I think of Andi of LMF, her abundance of fresh asparagus, her love of Maryland crab & "Sat Lunch at the Farm". This recipe found in *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen met my goal in all ways. Per the intro, " The word *Argenteuil* in any French recipe almost always indicates asparagus, being the town in north-central France famed for this superb seasonal delicacy." *Enjoy* ! -- posted by twissis

Soupe a La Tomate (France)

Wed, 20 May 2009 14:47:25 -0400

This recipe comes from the internet at cooking-french.com. -- posted by Sydney Mike

Fine Cooking Vichyssoise by James Peterson

Fri, 22 May 2009 02:15:22 -0400

Entered for safe-keeping for ZWT5. From Fine Cooking, June/July 2009. This version uses Yukon Gold potatoes, a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content -- a perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties. Refrigeration time not included in preparation or cooking time. -- posted by KateL

Moosewood Creme Andalouse Soup

Wed, 27 May 2009 15:13:37 -0400

This amazing soup is from the book : New Recipes From Moosewood Restaurant. We like to have this for a change during Ramadan. -- posted by Um Safia

Garlic Soup (Soupe a L'ail)

Mon, 08 Jun 2009 01:58:34 -0400

Bon Appetit, May 1994. This is a healthier version than many garlic soup recipes. This is a popular soup throughout France. -- posted by swissms

Classic French Potato Leek Soup (Can Be Made Vegan!)

Thu, 16 Jul 2009 14:17:23 -0400

Also called "Potage Parmentier" I got this from an old Woman's Day Encyclopedia of Cookery. I have a special attatchment to this recipe because it was the very first cookbook recipe that I prepared all on my own when I was 14. Here's the vegan version that is just as much of a masterpiece as the original. -- posted by SamiBTX

Jean-Pierre Challet's Light Corn Soup

Tue, 29 Sep 2009 16:57:46 -0400

CBC posted this recipe on their website as a fall recipe. It's light because it uses milk instead of cream. I can't wait to try it! -- posted by MissingWhiteWings

Chicken Cordon Bleu Soup

Tue, 13 Oct 2009 14:55:20 -0400

Great easy variation on cordon blue -- posted by KHardee

Delicious Golden Mushroom Soup With Beef Broth Dairy Free

Sun, 18 Oct 2009 09:54:36 -0400

So many mushroom soups - so much milk & cream! Well not this one! This soup is warming and very tasty. It can be Kosher if you like. You can substitute 1/2 the olive oil with butter if you like. I used about 1/2 cup reconstituted dried exotic mushrooms for flavor too. -- posted by ChandraSoleil

Lobster Bisque

Tue, 08 Dec 2009 17:37:07 -0500

This recipe is based on the one from "The Silver Palate" cookbook by Julee Rosso & Sheila Lukins. They say, Lobster Bisque is one of those extravagant and quintessential soups that must be prepared with tender loving care. Our version is made in the basic classical French tradition, though weve managed to eliminate a few of the time-consuming steps without sacrificing flavor. Savor this rich and soothing blend on a very special occasion. We would have lobsters on New Years Eve, then I would make the bisque on NY day. -- posted by WorkingMom2three

Caramelized Onion Mashed Potato Soup!

Fri, 25 Dec 2009 10:53:08 -0500

Combo of French onion soup and creamy potato soup. A nice use for leftover mashed potatoes is in this soup used to thicken and giving more creamy comfort without cream or flour. Recipe #203524 or Recipe #230921 can be followed for this soup for a different twist. -- posted by ~Rita~

Vichyssoise

Mon, 11 Jan 2010 18:48:37 -0500

A favorite of my wife, this Vichyssoise is based on the vichyssoise I made when cooking at a French restaurant. I've doubled the potatoes to make a thicker soup and added onion for more flavor. -- posted by Rushiku

Recipezaar: Bisques/Cream Soups,French recipes

Oyster Bisque

Crab Bisque

Lobster Bisque

Oyster Bisque II

Crab Bisque II

Crab Bisque III

Lobster Bisque II

Lobster Bisque IIi

Leona's Cream of Chicken and Herb Soup

Butternut Squash Bisque

Fresh Cream of Tomato Soup

Shrimp Bisque

Mushroom Bisque

Tomato Basil Soup

La Madeleine's Country Potato Soup (Copycat)

Low-Fat Creamy Carrot Soup

Fast, Easy, Elegant Chestnut Soup

Mock Vichyssoise

Crab Bisque

Carrot Coconut Vichyssoise

Vichyssoise

Potage Saint-Germain (Creamy Green Pea Soup)

Potage a L' Oseille (Creamy Sorrel Soup)

Zee Creamy Parsnip Soup With Zee Granny Smith Apples

Cream of Mushroom Soup With Puff Pastry

La Pommeraie Glacee (Chilled Apple Soup)

Roasted Vidalia Onion and Garlic Soup

Oyster Soup With Wine, Cream and Saffron

Shrimp Bisque With Pernod

Purple Cauliflower Soup With Walnut Oil

Soupe De Poissons Dieppoise - Spicy French Fish Soup

Chestnut Soup With Bacon - Velouté De Chataignes Et Bacon

English Cream of Sorrel Herb Soup

Chilled Sorrel Soup

Leek and Potato Soup

Baked Onion Soup

Leek Potato Soup (Soupe Au Poireau Et Pommes De Terre)

Garlic Soup Gratiné (Cream of Garlic Soup)

Smoked Oyster and Mushroom Soup

Potage Parmentier (Potato & Leek Soup)  Julia Child

Watercress Soup (Julia Child)

Gingered Butternut Squash Soup With Spicy Pecan Cream

Cream of Asparagus Soup

Vichyssoise or Leek Potato Soup

Potage Crémeux De Châtaigne (Chestnuts)

Creamy Mushroom Soup

Potage Crécy (French Carrot Soup)

Soupe Savoyarde (Winter Soup)

Potage Marocain (Moroccan Soup)

Wild Mushroom Bisque

Vichyssoise (Potato Leek Soup)

Crab Bisque a La Rose

Creme D'argenteuil Au Crabe (Asparagus Soup W/Crab -- France)

Soupe a La Tomate (France)

Fine Cooking Vichyssoise by James Peterson

Moosewood Creme Andalouse Soup

Garlic Soup (Soupe a L'ail)

Classic French Potato Leek Soup (Can Be Made Vegan!)

Jean-Pierre Challet's Light Corn Soup

Chicken Cordon Bleu Soup

Delicious Golden Mushroom Soup With Beef Broth Dairy Free

Lobster Bisque

Caramelized Onion Mashed Potato Soup!

Vichyssoise

Potage Parmentier (Potato & Leek Soup) Julia Child