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soup number 6
Here’s a recipe for a delicious French Tomato Soup with Crayfish Tails:
Ingredients:
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 cans (28 ounces) whole peeled tomatoes
4 cups chicken or vegetable broth
1 bay leaf
1 teaspoon dried thyme
Salt and black pepper, to taste
1/2 cup heavy cream
1/2 pound crayfish tails, cooked and peeled
Chopped fresh parsley or chives for garnish (optional)
Directions:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until soft and fragrant, about 5 minutes.
Add the canned tomatoes (with their juices) and chicken or vegetable broth to the pot. Add the bay leaf, dried thyme, and season with salt and black pepper to taste. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes.
Use an immersion blender or transfer the soup to a blender in batches and blend until smooth.
Return the soup to the pot and add the heavy cream. Stir to combine.
Add the cooked and peeled crayfish tails to the soup and let simmer for an additional 5-10 minutes, or until the crayfish tails are heated through.
Ladle the soup into bowls and garnish with chopped fresh parsley or chives, if desired.
Enjoy your delicious and creamy French Tomato Soup with Crayfish Tails!
soup number 7
Here’s a recipe for a delicious French Cold Cucumber Soup:
Ingredients:
3 large cucumbers, peeled and chopped
2 cups plain Greek yogurt
1 cup cold water
1/2 cup fresh mint leaves, chopped
2 tablespoons chopped fresh dill
2 tablespoons lemon juice
1 tablespoon honey
1 clove garlic, minced
Salt and black pepper, to taste
Directions:
In a blender, combine the chopped cucumbers, Greek yogurt, cold water, chopped mint leaves, chopped dill, lemon juice, honey, minced garlic, and season with salt and black pepper to taste.
Blend until smooth and creamy, about 2-3 minutes.
Pour the soup into a large bowl and refrigerate for at least 1 hour, or until well-chilled.
Once chilled, ladle the soup into bowls and garnish with additional fresh mint leaves and chopped cucumbers, if desired.
Enjoy your delicious and refreshing French Cold Cucumber Soup!
soup number 8
Here’s a recipe for a classic French Asparagus Soup with Seafood:
Ingredients:
2 bunches of asparagus, trimmed and chopped
1 onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 bay leaf
1 teaspoon dried thyme
Salt and black pepper, to taste
1/2 cup heavy cream
1/2 pound mixed seafood (such as shrimp, scallops, and mussels)
2 tablespoons unsalted butter
Chopped fresh parsley for garnish (optional)
Directions:
In a large pot, sauté the chopped onion and minced garlic in 2 tablespoons of unsalted butter over medium heat until soft and fragrant, about 5 minutes.
Add the chopped asparagus, chicken or vegetable broth, bay leaf, dried thyme, and season with salt and black pepper to taste. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes.
Use an immersion blender or transfer the soup to a blender in batches and blend until smooth.
Return the soup to the pot and add the heavy cream. Stir to combine.
Add the mixed seafood to the soup and let simmer for an additional 5-10 minutes, or until the seafood is cooked through.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Enjoy your delicious and authentic French Asparagus Soup with Seafood!
soup number 9
Here’s a recipe for a classic Corsican Summer Soup, or “Soupe Corse d’Été”, that is perfect for warm weather:
Ingredients:
1 onion, chopped
2 cloves garlic, minced
2 medium-sized zucchinis, chopped
2 ripe tomatoes, chopped
1 red bell pepper, chopped
4 cups chicken or vegetable broth
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
1/2 cup grated Parmesan cheese
Crusty bread, for serving
Directions:
In a large pot, sauté the chopped onion and minced garlic in 2 tablespoons of olive oil over medium heat until soft and fragrant, about 5 minutes.
Add the chopped zucchinis, chopped tomatoes, and chopped red bell pepper to the pot. Season with salt, black pepper, dried thyme, and smoked paprika to taste. Sauté for about 10 minutes, or until the vegetables are tender.