2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The recipes for French soups are one of the most original and interesting in French cuisine. French soups are light and pleasant.
One of the most famous French soups is bouillabaisse. This is a Provencal fish soup that is quite thick. According to legend, this soup was first cooked by Provencal fishermen who could not sell anything of their catch.
The basis of bouillabaisse is a broth of different types of fish with the addition of seafood. The soup is enriched with vegetables, lots of spices and orange peel.
The soup is eaten hot, with croutons, and the fish is removed from the broth and served in separate plates.
Necessary products: 3 tablespoons olive oil, 150 grams of mayonnaise, 2 cloves garlic, 300 grams of mussels, 300 grams of shrimp, salt and pepper to taste, 2 bay leaves, a pinch of saffron, 1 kg of fish fillet of various species of sea fish, 2 tablespoons of tomato paste, 1 onion, a pinch of hot red pepper, 1 kg of tomatoes, 1 teaspoon red pepper.
Method of preparation: Finely chop the onion and garlic. Fry in olive oil until soft. Add the hot red pepper. Boil the tomatoes in boiling water and peel. Cut into cubes, add to olive oil with onion and garlic.
Add 600 milliliters of water and bring to the boil. Add salt to taste, reduce the heat to medium and simmer for half an hour, stirring constantly.
Cut the fish into equal pieces and cook for 3 minutes without stirring. Add the seafood and cook for another 5 minutes. Everything is taken out with a slotted spoon. The vegetables are mashed.
Add the olive oil and bring the soup to a boil. The fish and seafood are returned to the pan. Remove the soup from the heat and cover with a lid.
Finely chop the garlic, mix with the mayonnaise, tomato paste and red pepper. The soup is served, a little sauce is poured on top in each plate, and the fish is served in separate plates. Crotons are added to the soup.
Onion soup is a classic French soup. According to legend, this soup was invented by King Louis XV of France. Onion soup is served with bread.
Necessary products: 500 grams of onion, 60 grams of butter, 1 tablespoon of flour, 1 tablespoon of sugar, 2 tablespoons of white wine, a liter and a half of meat broth, 1 baguette, 100 grams of cheese, salt and pepper to taste.
Method of preparation: Cut the onion into circles and fry in a deep pan with a thick bottom in the oil until soft, stirring. Salt and sprinkle with black pepper. Sprinkle the onion with the sugar and flour and cook for another 10 minutes, stirring constantly.
Pour half of the hot broth and simmer for 15 minutes. Add the remaining broth and wine and simmer for half an hour. Distribute the soup in casserole dishes, put a piece of baguette in each casserole and sprinkle with grated yellow cheese. Bake in the oven for 7 minutes until golden brown.
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