Soup Paulette
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Same as above and garnish with a handful of sorrel and cut lettuce (see list of cookery terms), melt in butter.
- Mix soup with eggyolks and cream, cut chervil thereon.
- Soup Faubonne.
- — The Faubonne is a soup “ Soissonnaise, ’’ garnished with Julienne melted in butter “a l’étuvée.”” Mix and sprinkle chervil.
- Soup Chevriére.
- — Same as for the Soissonnais, but replace the white beans by flageolet beans fresh or dry.
- Butter but not mix soup.
- Garnish with crodtons and sprinkle chervil.
- Soup Condé.
- — Same proceeding as for the Soissonnais, but using red beans instead of white.
- Nota.
- — All these soups can be varied in changing garnishing.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board