Et Voila! A Valentines Veloute

Love is in the air across London, but you’ll find nothing but lust in my kitchen this week. On the menu: Veloute, Consomee, Poulet Princess, Madelines, Cake au Citron, and the Gateau Alhambra

Sounds rather exotic doesn’t it? As a matter of fact these classic French recipes are indeed perfect winter weather warm retreats. And I cannot think of a better-suited couple than snow and soup.



So today we prepared a passion-laced pair of potages fit for the current February freeze. The Julienne D’Arblay, or Potato Leek, and the Mushroom Veloute, or Cream of Mushroom, are both staples of soup-cuisine.





Soft, silky, smooth and simply seductive, these dishes were originally constructed by the royal kitchen of Louis XIV of France. The pureed potages were personal favorites of the King’s mistresses, and befitting to both soup and seductress, Louis had the recipes named for his favorite femme-foodies.



These provocative potages will give you splendid spoonfuls of sinful flavor, and both soups surely live up to their steamy story.


Darcy Jones