Craving Consomee and Cupid

Another perfect match? Cold and Consomee of course.

It's day two of soups and I am finding the liquid diet fad suddenly slurpingly appealing...
And with these two Savory Soups, you do not have to wonder why.



Onion Gratinee, commonly known to all of us as French Onion Soup, is quite possibly the epitome of Savory in my mind. There is nothing more satisfying than soft sweet and sour onions in a sea of salty syrup. And to reach this bed of soup stock you must succeed in sinking the surface of baked cheese baguette boats. It's a food-lover's equivalent of Battleship really, and for me it's the ultimate Gourmand Game.



But for the adults among us, homemade beef stock Beef Consomee seems to go hand in hand with any great sporting event. Often referred to as 'aiming fluid' when paired with vodka in a Bullshot, Beef Consomee is packed with remarkable amounts of flavor despite it's complete clarity and lack of fat.



The art of deception if fully realized in this rather involved recipe, and I just love the whimsical touch of fresh herb crepes chiffonade that swim about the center like savory seaweed. If you asked me what my constant craving is I might have to call on this consomee.



Alison's Consomee that seemed to be channeling the universal constant...

(Yes, her crepe-chiffonade formed the symbol Pi)

And if an ocean of onions and a carafe of consomee wasn't enough to quench my thirst, a little gift from Cupid served to satisfy all my Valentine's Day cravings...


Flowers From my Valentine :)


Darcy Jones

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