Soup

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Soup is a preparation where vegetables, fish, and meat are cooked to form a liquid mass. Bouillon, or stock, is the basis for a classic soup in many different recipes. We distinguish between clear soups and thick soups. Velouté, cream, and purée soups are examples of thick, or ‘bound’ soups. Clear soups include the consommé, a richly flavoured bouillon with vegetables, meat, or fish..

In modern restaurants, the preparation of classic soups as a starter or entremets has almost entirely vanished. With these basic recipes, you can use a classic basis for new inspiration and contemporary creations!

Potato and leek soup

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Potato and leek soup

Cream of asparagus soup

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Cream of asparagus soup

Cream of mushroom soup

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Cream of mushroom soup

Clam chowder

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Clam chowder

Curry soup

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Curry soup

Classic pea soup

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Classic pea soup

Lobster soup

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Lobster soup

Minestrone

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Minestrone

Misoshiru (miso soup)

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Misoshiru (miso soup)

Mussel soup

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Mussel soup

Mulligatawny soup

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Mulligatawny soup

Oxtail soup

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Oxtail soup

Pappa al pomodoro

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Pappa al pomodoro

Petite marmite Henri IV

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Petite marmite Henri IV

Pumpkin soup

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Pumpkin soup

Soupe au pistou

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Soupe au pistou

Tom kha gai

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Tom kha gai

Tomato soup

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Tomato soup

Onion soup

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Onion soup

Vichyssoise

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Vichyssoise

Waterzooi

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Waterzooi