New England Clam Chowder
A delicious Clam chowder recipe, creamy and thick this recipe was a traditional recipe from a fisherman family of […]
A delicious Clam chowder recipe, creamy and thick this recipe was a traditional recipe from a fisherman family of […]
Potage Saint Germain is a thick pea soup enriched with butter, cream, and smoked bacon, it is always accommodated with
Potage St. Germain with Julienne of Prosciutto and Golden Croutons Read More »
A potage julienne Darblay is a parmentier soup (parmentier means “made of potatoes”) mixed with a julienne of vegetables. It
This is the perfect soup to practice and use your Paysanne cut. This soup has a clean, fresh taste
Split peas are very popular winter vegetable in France. They are either made into soup or served as a
For a country where almost every region has a coast, it is hardly surprising that Italy has almost as many
Lobster bisque with tarragon and cognac is a dish for a grand occasion! The recipe takes some time but
Oysters Velouté with Paprika Oil is a delicious oysters velouté recipe, creamy and delicate. This exquisite winter soup combines
Miso soup is made of a fermented soybean paste used for broth. Freeze the ginger and thaw it before
Vichyssoise is a French classic cold soup recipe made of potato and leek. You can eat it cold just
A delicate Velouté soup that is full of flavor and style. This soup originated from the middle of the 19th
A great way to use your prawn’s shells! You may do the bisque with prawn’s shells, blue crab, or
This Red and Yellow Bell Pepper Cream Soup is a very elegant cream soup. Bright and delicate, two soups
Stracciatella means "little rags". This well-known Roman soup is made by stirring a raw egg, Parmesan and lemon batter
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