Posts tagged “soup

Country onion soup(Soupe à l’oignon champêtre)

Winter has suddenly hit us with a bang and out came the soups of which onion soup is a favorite. The secret of a good onion soup rests on a good stock (preferably homemade) and of course the slow, deep caramelizing of the onions. If you want a quick soup for dinner, this is not it. But no doubt, for a cold day, an onion soup, topped with a melted cheese crouton, is pure heaven.

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Pincée de fleur de sel:

  • The longer you can caramelize your onions, the more flavorful they will be. It is a myth that onions can be caramelized within 10 minutes.
  • I cut my onions in quarters and then slice the quarters finely, because I don’t like long strips dripping soup  from my spoon.
  • To serve country style, serve the soup in a tureen with the croutons on top and serve each portion from the tureen.
  • It can also be served individually by placing a slice of bread on the soup, top with cheese and grill for a few minutes to melt the cheese.
  • Don’t be skimpy with the thyme as it adds to the flavor.
  • To really serve a soup and not soaked bread, don’t serve too much bread in the soup, for it soaks up a lot of the liquid and you will be left with only onions and soaked bread.
  • Serve the soup hot in warmed  bowls.

..a variety of onions..

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..onions cut into quarters and sliced thinly, cooked until translucent and caramelized until dark and soft…

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countrybread, called a tourte here inCorréze, sliced and torn into smaller portions..

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..Vieux Cantal( aged Cantal cheese) broken into small chunks and sprinkled on the bread and soup for a country dinner..

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To all my American friends and readers…have a Happy Thanksgiving!

..à la prochaine fois..

Ronelle


Summer peach soup with red berries..and Provence

In midsummer, when the sun is blazing hot and the cigales are singing away, we don’t have much desire for eating, except for indulging in ice cream. A cold simmer peach soup is perfect for those days and brings a bit of welcome change to the ice cream menu.

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La recette:

  1. Bring to the boil 1 liter of water with 1 vanilla pod, 200 g sugar and the rind of 1 lemon. Remove from the heat, add a handful of fresh mint leaves and set aside to cool.
  2. Peel and cut 6 peaches of your choice into slices.
  3. Add to the warm syrup and leave to cool down completely before storing in the fridge for about 4 hours to infuse.
  4. Serve cold in glasses or bowls and add a handful of fresh red berries of your choice to the soup(optional).
  5. Decorate with fresh mint leaves and serve with a dollop of vanilla ice cream.

Serves 6 people.

Pincée de fleur de sel:

  • I used a mixture of white and yellow peaches.
  • Macerate the berries with some sugar before adding to the soup, since they may be too sour for the soup.
  • Add the berries on a little kebab/cocktail stick and stick into the soup, to eat separately.
  • Leave the berries if so desired.
  • Replace the mint with lemon verbena for something different.
  • Serve in frozen glasses for an icy effect.

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The signature of Provence is its white limestone..in the countryside, the hills,  in the built walls, the drywalls, the houses, the pavings ,  the flowerbeds, the villages… Some of them new and some weathered handsomely by the mistral  and rains of centuries.

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I love an atmospheric window..

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Clearly seen in this image below, is the different types of stone used, maybe at different times by different craftsmen.

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Just look at that stone…beautiful non?..

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A  stone staircase between these beautiful stone walls, going up and up and up…

Provence 2013 27-06-2013 18-27-23 3139x4349A typical Provencal door..

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A flowerbed by a front door, typical in the small villages with no gardens..

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Lovely shutters and vigne vierge creeper..

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Sedum growing on the rooftiles..totally content in the heat, like me…

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Holly hocks…an old world flower and one of my favorites..

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Gay colour in an ochre coloured flower container..

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Bonnieux is known for its brocantes..

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..which overlooks the valley..

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A window peeking from above a fig tree..Provence 2013 29-06-2013 11-30-09 3212x4619

Lavenders on the windowsill..

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A cloche against a perfect Provencal sky…Provence 2013 29-06-2013 11-46-17 3238x3877And lastly,  a sunset goodbye …

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So, with these images it is back to reality here at Coin Perdu, where summer is in full swing..and I don’t want it to end!

à la prochaine

Ronelle


Nettle velouté with petit pois pesto.

Unimaginable that nettle soup can be delicious and yet, it is! Once cooked, the stinging effect disappears completely and all that is left, is a dark green, flavorful soup. Stinging nettle grows everywhere, the sign of fertile soil, and costs nothing. So why not make use of it? It reminds me somewhat of watercress, of which I often make soup too.  Along with the spring petit pois pesto, it makers for a typical spring lunch or dinner or even a starter. See the Pincée de fleur de sel below for more ideas. I do hope you’ll try it.

Nettle soup with petit pois pesto

Nettle soup with petit pois pesto 05-06-2013 16-37-45 3420x2765

Recette:

Soup:

  1. Pick nettle leaves, wearing a pair of  leather or other thick gloves. Separate the leaves from the stems, keeping only the tender leaves and stems. Harvest about 3 large colanders full of leaves  for 4 people.
  2. Rinse the leaves in cold water to get rid of sand and grit. Don’t forget using the gloves, or switch to tongs.
  3. Clean and chop two spring onions and sauté in coconut oil(not to be confused with palm oil)or olive oil. Add 5 stems of  garlic along and its flowers.(optional)
  4. Mix the nettle leaves with  the onion and add enough vegetable stock to JUST cover the nettle/onion mixture. Adding too much liquid will result in a watery soup.
  5. Simmer on medium heat for about 20 to 25 minutes.
  6. Remove from the heat and mix with a hand mixer to a creamy soup.
  7. Add 3/4 can of coconut milk and 1 large TBSP of mascarpone cheese to the soup. Stir  and leave to simmer very gently over low heat for another 10 minutes.
  8. Season with salt and pepper, lemon juice and a drizzle of balsamic vinegar.
  9. Leave aside until needed.

Petit pois pesto:

  1. Boil 1 large cup of freshly shelled petit pois for 2-3 minutes and rinsed under cold water. Leave to dry.
  2. Mix together in a mortar and pestle with 5 sprigs chives,  2-3 TBSP olive oil and 1 TBSP pine nuts.
  3. Season with salt and pepper, lemon juice and a drizzle of white balsamic vinegar.
  4. Don’t overwork to a puree.

To serve: Serve the soup warm OR cold with a quenelle of petit pois . Finish off with sprinkling of milled pepper and a drizzle of olive oil.

Bon appétit!

Pick nettles with a pair of leather or other thick gloves!

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I picked the leaves(with gloves of course) early morning, separated the leaves from the harder stems, kept the softer ones, rinsed it very  well and kept it in the fridge until I started the preparation.

 Rinse very well!

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Pincée de fleur de sel:

  • Remember to pick the leaves with gloves, rinsing and adding to the casserole, working with gloves or tongs all the time.
  • Like spinach, nettle must be rinsed well, preferably under running water. Catch the water in a bowl and add to you plants.
  • It resembles spinach when cooked.
  • Use watercress, or spinach leaves instead of nettle.
  • If you fear the nettle to be too “wild” to your liking, add 1 large peeled,  boiled and mashed potato, OR add some spinach leaves along with the nettle.
  • Don’t add too much stock or else the soup will be watery. It is always possible to add some stock afterwards.
  • Serve the soup cold in glasses or cups, topped with a room temperature pesto, or serve warm in bowls with room temperature pesto.
  • If using frozen petit pois, boil longer than fresh peas..about 4 minutes. Stop the cooking process by placing in ice cold water.
  • For a nice apéro, make a cuppacino – Place a layer of petit pois a the bottom of a small glass,pour over some soup and finsih off with whipped cream. sprinkle with grean matcha tea powder.

Freshly shelled petit pois.

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Last, but not least..the pea shells are off to the compost heap!

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*Note: I have finally gotten the chance to redo my photos for the Washing day post and if you would like to see and read my thoughts on a washing day..just follow this link to Coin Perdu -Laundry day!

Laundry day at Coin Perdu!

* Thank you to everybody who shared their laundry stories either on Facebook, in an email or on the blog..I loved reading them..if there are more of you who want to share..please do so, I would love to hear your washing day stories and I know others would like to read them too!

Bon appétit et à la prochaine!

Ronelle


Velouté de butternut..and footprints in the snow.

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“Un rideau de flocons blancs ininterrompu miroitait sans cesse en descendant vers la terre; il effaçait les formes, poudrait les choses d’une mousse de glace; et l’on n’entendait plus, dans le grand silence de la ville calme et ensevelie sous l’hiver, que ce froissement vague, innommable et flottant de la neige qui tombe, plutôt sensation que bruit , entremêlement d’atomes légers qui semblaient emplir l’espace, couvrir le monde.” Guy de Maupassant, boule de suif.

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“It was early autumn, then, before the snow began to fly. –(There’s an expression for you, born in the country, born from the imaginations of men and their feeling for the right word, the only word, to mirror clearly what they see! Those with few words must know how to use them.) Men who have seen it, who have watched it day by day outside their cabin window coming down from the sky, like the visible remorse of an aging year; who have watched it bead upon the ears of the horses they rode, muffle the sound of hoofs on the trail, lie upon spruce boughs and over grass – cover, as if forever, the landscape in which they moved, round off the mountains, blanket the ice in the rivers – for them the snow flies. The snow doesn’t fall. It may ride the wind. It may descend slowly, in utter quiet, from the grey and laden clouds, so that you can hear the flakes touching lightly on the wide white waste, as they come to rest at the end of their flight. Flight – that’s the word. They beat in the air like wings, as if reluctant ever to touch the ground. I have observed them coming down, on a very cold day, near its end when the sky above me was still blue, in flakes great and wide as the palm of my hand. They were like immense moths winging down in the twilight, making the silence about me visible.” – Howard O’Hagan Tay John

…Voilà coin Perdu in January! Quiet and silent behind its curtain of white…

neige 2013-023..Our barn, where we are living until the house is finished..

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..A view on the bench, where I dream and plan, except in winter. Then I dream and plan by the fire..

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..Forgotten socks …

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..and terracotta pots waiting to be cleaned..

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..Two adorable faces, waiting for fresh hay..

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..The Eiffle tower, a bit askew in the potager..

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..Old barrel rims, waiting to become arches in the potager..

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..The wine bottle rack, serving some different purpose every so often..

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..The road to la toilette requires snow boots..

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..”La toilette” in snow attire..

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..Velouté de butternut..

velouté de butternut 1Recipe:

  1. Clean and chop and onion and fry in some olive oil.
  2. Add some cleaned Butternut, cut into chunks.
  3. Cover with vegetable or chicken stock until vegetables are completely covered. simmer until very tender.
  4. Mix to a puree and put back on gentle heat.
  5. Add coconut milk to the soup according to your preference.. Season and leave to simmer gently on low heat for about 10 minutes.
  6. Add the juice of 1 orange, season with salt and pepper.
  7. Serve warm with freshly grated nutmeg and crusty bread.

So, on this quiet, hushed snow note, I leave you..

à bientôt!

Ronelle


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