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| soup with chestnuts |
Originally the soup meant what had cooked in a pot ", which then gave" garden "where vegetables are grown in the pot.
The soup would be a soup into which we dipped a piece of bread.
The soup is not linked to the contrary or velvety creams, in which the vegetables are usually mixed before bonding.
Thus, the principle of producing a velvety is to achieve soup and add it after cooking preparation which is a mixture of cream fresh egg yolk.
For cream, the connection is made with only the cream as the name suggests.
Then the name of the soup (famous people or places of production) as Dubarry, Parmentier, Choisy, Crecy, Florentine, Argenteuil, St. Germain ... depends on the vegetable, the main ingredient of the preparation.
By visiting: http://www.mondegourmet.com/index.php/Appellations-des-plats-en-fonction-du-legume-de-composition.html I and discovered that soup Clamart was prepared based on small peas. And indeed, Clamart is or was famous for his peas. Thus, each year, the festival of peas in full swing in late June!
The consumed , meanwhile, is a broth of meat (beef, veal, poultry fat ,...) and clarified.
Decipher cards now restaurants and ask the waiter if the soup is set before you is a velvety cream or just a common ... He may leave it blank like 2 rounds !
I fear also that only flaw that I see all the names of my soup recipes ...
http://berniescrumble.blogspot.com/2009/01/des-soupes-pour-se-rechauffer-soupe-la.html
Bon appetite anyway!
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