soup and smoothies_us by PhotoAlto

soup and smoothies 50 recipes fresh, hot and creamy to be mixed in summer or winter

salted and... cold Melon gazpacho 4_ Cold carrot soup with orange 6_ Strawberry soup and fresh cheese 7_ Chilled cream with avocado 8_ Gazpacho 9_ Melon soup and goat cheese crostini 10_

hot

Cream of chickpea 11_ Cucumber milkshake 12_ Zucchini cream with basil 14_ Cream of red sweet pepper 15_ Tomato soup with fresh goat cheese 16_ Cream of tomato soup with olive oil 17_ Beet gazpacho 18_

Cream of green asparagus 20_ Spring cream with green asparagus 21_ Pumpkin soup with hazelnuts 22_ Cream of pumpkin 24_ Pumpkin cream with parmesan 25_ Cream of tomato pesto with parsley 26_ Zucchini soup 27_

summary

Spinach soup 28_ Cream of spinach with coriander 29_ Garlic soup 30_ Fennel cappuccino 31_ Soupette radish 32_ Cream of radish tops 33_ Cream of cauliflower 34_ Corn cream with arugula 35_ Cream of both fungi 36_ Chestnuts cream 37_ Indian broth 38_ Carrot soup with peanuts 39_ Peas cream and white pudding 40_ Cream of peas and zucchini 41_ Cream of pumpkin soup with salmon 42_ Mussel soup with cream and tarragon 44_ Langoustine bisque 45_ Cream of cabbage with grilled bacon 46_ Cream of broccoli and chorizo 47_

... sweeted Refreshing drink with spinaches and oranges 48_ Almond milk 50_ Banana and pear smoothie 51_ Zabaglione with raspberries 52_ Bavarian raspberry 54_ Lychee granita infused with lemongrass 55_ Strawberry delight 56_ Red fruit soup with basil 57_ Fruit soup with lemon grass 58_ Mango soup 59_ Melon gazpacho with balsamic vinegar reduction 60_

summary

240 g of frozen pizza dough 2 medium melons 1 knob of fresh ginger (15 g) 1 tbsp of orange blossom water 3 tbsp

of olive oil

1 tsp of

harissa

Melon gazpacho For 4 people Preparation 15 min Cooking time 10 min

1. Cut the melons in half. Remove the

Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

the

seeds. Cut into quarter in dice. Mix the remaining with the peeled ginger, orange

blossom

water,

tsp

harissa and 1 tsp of oil. Cool and refrigerate. 2. Preheat oven to 210°C (th.7). Divide dough into 16 portions, shape them into long rolls. Place them on the plate. Coat them with 2 tbsp of oil mixed with ½ tsp of

harissa. Bake for 6 to 8 min.

3. Divide the diced melon into glasses. Pour over the chilled gazpacho. Serve with warm bread sticks.

500 g carrots 3 tbsp icing sugar 2 tbsp olive oil and a little more for the service 400 ml freshly squeezed orange juice 1 small teaspoon of ground cumin

Cold carrot soup

with orange 1. Wash and peel the carrots. Cook with steam in a pressure cooker (15 min). The carrots should be soft. Combine the carrots

with

the

orange

juice, icing sugar and mix briefly. 2. Put in a bowl, cover and let cool at least for 1 hour. 3.

Serve

small

glasses

or bowls, sprinkle with the cumin and a drizzle of olive oil.

for 4 people Preparation 10 min Cooking time 15 min waiting time 1 h Recipe_Laurence MOUTON PHOTO_Laurence MOUTON

1. Briefly wash the strawberries, remove them.

their Blend

stalks the

and

drain

strawberries.

Filter the strawberries through a fine colander or a sieve. 2. Add the Champagne (or other) and a pinch of salt. Cover and refrigerate for 2 hours. 3. Pour into small bowls, add a small piece or a scoop of cottage cheese bowl,

the

garnish

middle with

each

fresh

mint

and give a tour of the pepper mill.

Strawberry soup

and fresh cheese 1.5 kg of cut strawberries 100 g of brown sugar A pinch of salt 200 ml of dry champagne or Cava, Muscadet 180 g cow cheese or fresh eweâ&#x20AC;&#x2122;s-milk cheese Some mint leaves Black pepper

For 6 people Preparation 30 min no cooking waiting time 2 h Recipe_Laurence MOUTON PHOTO_Laurence MOUTON

2 avocados 1 shallot 1 lemon 10 chives 40 cl of yogurt soup 1 pinch of chilli powder Salt and pepper

with

avocado For 4 people Preparation 10 min no cooking waiting time 2 h Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

Chilled cream 1. Peel and chop the shallots. Rinse, drain and chop the chives. Split into 2 the avocados, remove the cores and keep the flesh. 2. Mix the chopped shallot with the avocado flesh, lemon juice, chives to obtain a smooth puree. Add the yogurt, chilli, salt and pepper and mix again. 3. Put the mixture into a bowl and cover with cling film and put in the refrigerator for 2 hours. 4. Divide the chilled soup into bowls. Garnish with chives and a pinch of pepper. Serve with corn chips.

1 cucumber

1. Peel and core the tomatoes,

5 tomatoes

cucumbers and

peppers. Dice a

1 red pepper

tomato, a few strips of peppers,

1 yellow pepper

cucumber and zucchini. Reserve

1 zucchini

them. Peel the garlic and mash

Tabasco

it. Peel and chop the onion.

3 tbsp of olive oil 4 slices of farmhouse loaf

2. Blend the vegetables with 2

3garlic cloves

tablespoons of olive oil and

1 red onion

a slice of the farmhouse loaf

25g butter salt

without

the

crust.

Salt

and

season withTabasco. Place this mixture at least 5 hours in the fridge.

Gazpacho 3. Meanwhile, cut the remaining farmhouse

loaf

into

small

cubes. Fry in a pan with the remaining oil, sprinkle with crushed garlic. 4.

Serve

pacho garlic

and

chilled

the

gaz-

with

present

croutons

and

chopped

vegetables.

For 4 people Preparation 20 min Cooking time 10 min Waiting time 5 h Recipe_Philippe ASSET PHOTO_Philippe ASSET

for 4 people Preparation 15 min Cooking time 2 min easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Melon soup

and goat cheese crostini 1. and

Cut take

the

melons,

the

flesh.

remove Blend

the

seeds

with

the

lemon juice until having a frothy soup. Refrigerate until serving. 2. Cut the bread into slices and toast them. Spread them with the goat cheese, drizzle with olive oil and sprinkle with crushed pepper. 3. Pour the melon soup into bowls, garnish with mint leaves and serve with slices of bread and goat cheese.

2 ripe melons 1 lemon 150 g fresh goat cheese 2 tbsp olive oil 1/2 French stick 2 sprigs mint pepper

1. Drain and rinse the chickpeas . Mix them to obtain a fine puree. Mix it with Gervita (keep 2 tbsp. for decoration), add salt. Pour the soup into bowls and set aside to cool until ready to serve. 2. Pour over each soup with a little oil

and

sprinkle

the with

Gervita Espelette

reserved, pepper,

sprinkle with chopped mint and serve with toast.

Cream of chickpea For 4 people Preparation 5 min no cooking easy 1 large can of chickpeas 2 jars of Gervita

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

1 tbsp. olive oil 4 sprigs of mint 1 pinch of Espelette pepper salt

Cucumber

milkshake

1 cucumber 150 g fresh goat cheese (Chavroux type) 30 ml milk 1

bunch of mint

6 sprigs of coriander 4 pinches of cumin Salt and pepper

For 4 people Preparation 10 min no cooking Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

Peel

the

half

cucumber.

Cut

lengthwise.

Remove

the seeds, cut each half into pieces. 2. Pour them into the blender with

the

fresh

goat

cheese,

chilled milk, half of the mint leaves and coriander. Blend the mixture until smooth and fluffy. Salt and pepper. Blend again for a moment. 3. Garnish the glasses with 3 or 4 ice cubes. Fill them with cucumber with

milkshake. sprig

Decorate

mint.

Serve

chilled, sprinkled with cumin.

Preparation 20 min Cooking time 35 min waiting time 2 h Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

Rinse

the

zucchini

and

trim

off the ends. Split them in half lengthways and remove the seeds. Retrieve small

the

pulp

and

cut

cubes.

Peel

and

chop

into the

onion and the shallot. Rinse and drain the basil, and then cut into strips.

Zucchini cream with basil 5 zucchini 1 bunch of basil 1 onion 1 shallot 1 tablet of chicken stock 2 tbsp.olive oil Salt and pepper

2. Brown the onion and the shallots in the pan with the olive oil. Add the zucchini and the basil, salt and pepper and then mix. Let soften for 5 min. 3. Pour 75 cl of water with the tablet

chicken

stock.

Boil,

cover and simmer for 30 minutes. Mix and set aside for 2 h in the refrigerator. Serve chilled.

3 tomatoes 3 red sweet peppers 2 onions 10 cl of cream 2 tbsp. olive oil 1 cinnamon stick 1 tsp. sweet paprika salt

1. Place the peppers under the broiler until the skin blisters. Let cool then peel and seed them. 2. To peel the tomatoes easily immerse them in the boiling water then in the cold water. Cut them into pieces and remove the seeds. 3. Peel and chop the onions and fry in a pan with olive oil, until it become translucent. Add the vegetables, the cinnamon, paprika and salt. Cook for 10 min. Add 1 cup of water and cook for another 10 min. Switch to the blender and add the cream. Serve warm or cold.

Cream of red sweet

pepper For 4 people Preparation 10 min Cooking time 30 min easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

For 4 people Preparation 20 min Cooking time 20 min 800 g tomatoes

Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

4 onions 1 carrot 2 cloves of garlic 1 bunch of basil 120 g fresh goat cheese 4 petals of dried tomatoes 2 tbsp. olive oil 1 dash pepper Salt and pepper

1. Peel and deseed the tomatoes then chop the pulp. Peel the carrot. 2. Heat the oil in the saucepan with the onions and the garlic to brown. Add the tomatoes, carrots, 75 cl of boiling water, dash pepper, salt and pepper. Simmer about 20 min.

Tomato soup with fresh

goat cheese 3. Combine the preparation and adjust the seasoning. Add the dried tomatoes cut into strips. Let cool and keep in the refrigerator. 4. Just before serving pour the soup in the bowls, garnish with chopped basil pieces.

and

cheese

cut

into

small

1. Peel and remove the seeds of the tomatoes, cut the flesh into chunks. Peel and finely chop the onions and the garlic. Heat in a pan 2 tbsp. of oil, add the onions and the garlic then sprinkle with sugar and let it brown gently. When the mixture has a nice color, add the tomato pulp and the thyme with salt and pepper, pour 50 cl of boiling water and simmer for 20 min.

Cream of tomato soup with olive oil For 4 people Preparation 15 min Cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

Remove

the

thyme,

and

mix

the

preparation to obtain a cream soup. Add the remaining oil, adjust the seasoning and let cool. 3. Cut the bread into small cubes

800 g tomatoes 2 slices of bread 2 onions 2 cloves garlic 8 chives

and roast them in the oven. Rinse and drain the chives. 4. Serve the chilled soup in bowls, sprinkled with croutons and chives.

1 sprig of thyme 1 tbsp. sugar 4 tbsp. olive oil Salt and pepper

100 g of cooked beetroot 10 cl of red wine 1 tbsp of currant jelly 100 g of Gervita 1 tbsp of olive oil 1 tsp of sherry vinegar Zest of 1 lime Salt and pepper

1. Pour the wine into a saucepan, add the currant jelly. Bring to a boil and boil for 5 minutes to reduce by half. 2. Peel and cut the beetroot into pieces. Mix it (except a few pieces) with the reduced

wine,

vinegar

and

oil.

Add

little water to get the consistency of a gazpacho. Salt

and pepper. Divide into

glasses. 3. At the last moment, put Gervita on each of gazpacho. Present very fresh, sprinkled with diced beets and grated lime zest.

For 4 people Preparation 15 min Cooking time 5 min easy Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

Beet gazpacho

For 4 people Preparation 20 min Cooking time 20 min easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

1. Clean the asparagus and remove the tough bases of the stems. 2. Cook the asparagus uncovered for 15 minutes in the boiling chicken stock. Drain them, cut off the tips and keep 3-4 for the garnish. Mix the asparagus and the broth, then reheat over low heat.

Cream

of green asparagus 3. Mix the starch with 1 tbsp 800 g green asparagus 1 liter chicken stock 2 egg yolks 15 cl of liquid crĂ¨me fraĂŽche 10 g of potato starch 8 sprigs of chervil Salt and pepper

of cold water and pour it into the

soup,

whisking

until

4. Mix the egg yolks and the cream in a bowl and pour in the soup,

whisking.

not

boil.

asparagus

cream

Salt and pepper. 5.

Serve

decorated

the with

the

spikes and the chervil.

the

resumption of the boiling.

reserved

1. Remove the roots of the onions, rinse and slice them finely. Peel and wash the potatoes, cut into small cubes. Peel the asparagus and cut into sections. 2. Dissolve the stock cube in 75 cl of boiling water. Brown the onions with the butter in the casserole. Add the potatoes, the asparagus and mix it. Pour in the chicken stock with salt and pepper. Simmer for 30 minutes covered. 3. Mix the soup, add a few drops of the oil flavored with truffle and the chopped chervil. Serve hot.

Spring cream

with green asparagus for 4 people Preparation 20 min Cooking time 35 min easy Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

800 g green asparagus 400 g floury potatoes 1 bunch of spring onions 4 sprigs of chervil 50 g butter 1 cube of chicken stock 1 tbsp. of olive oil flavored with truffle (optional) Salt and pepper

For 4 people Preparation 30 min Cooking time 20 min easy Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

500 g of pumpkin 20 cl of cream 1 large handful of nuts 1 piece of fresh ginger 1 tbsp. olive oil Salt and pepper

Pumpkin soup

with hazelnuts 1. Peel, seed and cut the pumpkin into cubes. Cook for 3 minutes in a casserole with olive oil, salt and pepper. Cover with water, add the peeled ginger and cut into strips and cook for 30 minutes over medium heat. 2. Peel and chop the hazelnuts coarsely. Put aside. 3. Mix the pumpkin with the cooking water, add the cream, mix well and adjust seasoning. 4. Serve hot the pumpkin soup sprinkled with the crushed hazelnuts.

For 4 people Preparation 15 min Cooking time 40 min Recipe_Philippe ASSET PHOTO_Philippe ASSET

1. Peel the vegetables and cut them 1 kg of pumpkin 3 carrots

into cubes. Slice the onion, press the orange and keep the pulp.

1 orange 1 onion

2. Brown the onion with the butter

1 clove garlic

about 5 minutes in a large saucepan.

1 cube of chicken stock

Add the peeled garlic clove, the

20 g butter

vegetables and the orange juice.

1 tsp. of cumin powder

Continue the cooking 5 minutes by

poppy or mustard seeds

stirring well. Add salt and pepper

Salt and pepper

and sprinkle with the cumin.

Cream of pumpkin 3. Pour 1 liter of warm water and the chicken stock to cover the vegetables and cook over a low heat for 30 min. 4. Mix the soup, add salt and pepper, sprinkle with the poppy seeds and serve with toast.

for 4 people Preparation 20 min Cooking time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

1. Remove the rind and the seeds from the pumpkin, rinse and cut the flesh into cubes. Peel and wash the potatoes and

cut

into

Peel

and

slice the onion. 2. In a Dutch oven, heat 20g of the butter, add onion and let brown. Add the potatoes, pumpkin

and

chicken

broth,

pour 1 liter of water and the milk. From the boil, cook for 30 min.

Pumpkin cream with parmesan 3. Meanwhile, rinse the herbs and

chop

remaining

finely.

butter

Add

cut

the

into

pieces, oil, salt and pepper. Mix and set aside to cool. 4.

When

the

pumpkin

seasoning.

Just

before

serving, add the Parmesan and the herbs butter.

2 potatoes 1 onion

cooked, mix the soup, adjust the

1.5 kg pumpkin

1 bunch of mixed fresh herbs 80 g of Parmesan 80 g butter 25 cl of whole milk 1 chicken stock 3 tbsp. olive oil Salt and pepper

For 4 people Preparation 20 min Cooking time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

1 kg of tomatoes 2 onions 2 cloves garlic 1 carrot 1 celery stalk 1 bunch of parsley 1 tbsp. flaked almonds

1. Peel and remove the seeds of the tomatoes, cut the flesh into small dice. Peel and finely chop the

1 cube of chicken stock 4 tbsp. olive oil Salt and pepper

onions and 1 clove of garlic. Peel the celery and the carrot and cut into

small

pieces.

Dissolve

the

Cream of tomato pesto with parsley cube of chicken stock in 10 cl of hot water.

2. Heat in the saucepan 1 tbsp. of cooking oil, add the chopped onions, garlic, carrot and celery. Simmer gently, without browning. Add the tomatoes and the broth with salt and pepper and simmer for 30 minutes. 3.

Rinse

the

parsley.

Peel

the

remaining garlic clove. Mix them with the very fine minced almonds. Add salt and pepper and pour oil. 4.

Mix

the

tomato

soup.

Add

tablespoon of pesto with parsley and serve.

250 g Zucchini 1 bunch of coriander 50 cl of fish stock 15 cl whipping cream 2 tbsp of grated ginger Salt and pepper

Zucchini soup for 4 people Preparation 15 min Cooking time 25 min easy Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

1. Rinse the zucchini and cut into chunks. Cook them for 20 minutes in boiling salted water. Drain well and blend them finely. 2.

Bring

Incorporate

the it

broth with

to the

boil. mashed

zucchini cream, salt and pepper, add the ginger and the chopped coriander. Serve hot.

for 4 people Preparation 15 min cooking time 3 min easy 500 g spinach 50 ml milk 30 cl

Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

single cream, reduced A knob of butter

1 beaten egg + 2 boiled eggs A piece of Parmesan 1 tbsp of olive oil Salt and pepper

Spinach soup

1. Rinse the spinach, then remove the stalks, finally drain them. Cook them in the butter for 3 minutes, stirring regularly. Mix them with the cream and milk, salt and pepper. Incorporate the beaten egg, whisking. 2.

Husk

and

crush

the

eggs

coarsely with a fork. 3. Serve the soup hot, sprinkled with parmesan cheese curls and boiled eggs with toast.

Cream of spinach 1 kg of spinach 1 bunch of cilantro 50 cl of cream 20 cl milk

with coriander 1. Wash the spinach and remove the ribs of the larger leaves.

30g butter nutmeg

2. Melt the butter in the pan and put the

salt

spinach for 5 minutes with cover over a low heat. Add 3/4 of the bunch cilantro. Mix for another 1 min.

For 4 people Preparation 15 min Cooking time 10 min easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

3. Combine the milk and half of the cream to get a creamy. Add salt, pepper and a pinch of nutmeg. 4.

Serve

immediately,

sprinkled

with

the

remaining chopped coriander.

for 4 people Preparation 10 min cooking time 15 min easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Garlic soup 1. Put the garlic cloves (except 4) without peeling them in a saucepan, highly cover with salted water and cook for 10 minutes over low heat. 2. Drain and peel the garlic. Put the flesh into a small saucepan, add milk, salt, pepper and gently heat . Mix quickly in blender and keep warm.

10 garlic cloves 10 cl of crème fraîche 25 ml milk 20 g butter Salt and pepper

3. Peel the reserved garlic, slice them into slivers and let them brown in a pan with butter. 4. Pour the crème fraîche into the soup, mix quickly and adjust the seasoning. 5.

Serve

the

soup

generously peppered.

sprinkled

with

garlic

slivers

and

tips For a more copious entrĂŠe, add 2 potatoes, steamed and diced at the time when the fennel and the broth are mixed. Serve as main dish with boiled ham and slices of cheddar.

3 fennel bulbs 1 l

vegetable stock

1 bunch of dill 25 cl of skim milk celery salt

Fennel cappuccino 1.

Wash,

wipe

and

cut

the

fennel

into pieces. Cook for 30 min. in the vegetable

stock.

Salt

with

celery

salt, mix with 20 cl of broth. Keep warm. 2. Wash and drain

dill, mix it

finely

with the skim milk. 3. Divide the fennel cappuccino into 4 glasses, top with a dash of milk with dill and serve.

for 4 people Preparation 10 min cooking time 30 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

1 bunch of radishes 1 horseradish 15 cl of light cream 15 cl milk 2 sprigs of chervil salt

Soupette radish 1. Clean and hull the radish. Keep 4 for decoration. Cut the other into

pieces

and

the

horseradish

(scrapes the skin or peels it). 2. Boil the cream in a saucepan. Add the radishes and the horseradish. Lightly add salt. Cover. Cook for 15 minutes at a simmer. 3. Mix and filter through a fine sieve. Adjust the seasoning. 4. Pour the soup into four cups. At the last minute, garnish with sliced radishes and chervil. Serve the soup hot or iced.

for 4 people Preparation 10 min cooking time 20 min easy Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

Cream of radish tops 1 bunch of radishes gardeners 1 shallot 25 cl milk 20 g butter 15 cl double cream 1 cube of vegetable stock Salt and pepper

For 4 people Preparation 10 min Cooking time 15 min easy

Clean

the

radishes.

Cut

the

stalks

and

wash

them

thoroughly, slice the radishes. Peel and mince the shallot. 2. Melt the butter in a saucepan. Put the shallots to brown, add the leaves and let reduce. Pour the milk and the stock cube and cook for 10 minutes over a low heat. Add salt and pepper. Mix in the blender quickly. 3. Serve the soup generously topped with pepper and 1 tsp. of cream and slices of the radish.

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

for 4 people Preparation 15 min Cooking time 25 min easy Recipe_PRISMAPIX PHOTO_LAURENT ROUVRAIS 1 kg of cauliflower florets

one more recipe Italian way: Sprinkle the soup with Parmesan shavings, cut the potato with the peeler in a piece of 80 g, and chervil sprigs before serving.

40 cl whole milk 1 tbsp of cornstarch 2 Cubes of chicken stock 20 cl of cream 2 pinches of nutmeg Salt and pepper

Cream of cauliflower 1. Dissolve the cubes of chicken stock in 40 cl of boiling water. Add the milk and poach the cauliflower florets for 20 minutes over a low heat. 2. Mix the preparation, stir the cornstarch dissolved in 5 cl cream, then the remaining cream, except 3 tbsp. Let thicken over a low heat, stirring. Add Salt and pepper. 3. Divide the soup into bowls. Add the of

remaining nutmeg

immediately.

cream

without

and

mixing.

1pinch Serve

for 4 people Preparation 10 min Cooking time 15 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

1. Melt 15g of butter in a casserole,

add

the

peeled

and minced onion. Melt it slowly.

Add

the

milk

drained

corn. 2.

Pour

and

the

chicken stock dissolved in 25 cl of boiling water. Add

Corn cream with arugula Salt and pepper and cook for 10 minutes.

1 can of corn (400 g)

3. Rinse the arugula, melt it

the

remaining

hot

butter, then mix in order to obtain a homogeneous mixture 4. Mix the contents of the

1 onion

30g butter 50 cl milk 1 cube of chicken stock 100 g arugula Salt and pepper

casserole. Divide the soup into small bowls and add 1 tsp. of arugula puree. Serve hot.

Soak

the

porcini

bowl

hot water. Remove the stems from the mushrooms of Paris, rinse them under running water, dry and then slice them. Peel the onions and garlic, slice them very finely. Peel the potatoes, rinse and cut into small dice. 2. Prepare the broth by dissolving the tablet in 50cl of boiling water. Heat 20g of butter in the pan, add onions, garlic, mushrooms and let brown. Pour the stock, include the diced potatoes and the drained mushrooms, add salt and pepper. Cover and simmer for 45 minutes.

Cream of both fungi 3. Cut four sheets of the filo pastry,

500 g mushrooms in Paris

Coat with the remaining butter, sprinkle

20 g dried porcini mushrooms

with cilantro and salt. Roll them into

1 potato

cigarettes and let them brown in a hot

2 onions

oven for 5 minutes.

2 cloves garlic 40 g butter

4. Mix the soup, pour the cream, boil

20 cl of liquid cream

for

1 tablet of chicken stock

giving

the

smooth,

serve

accompanied by crispy cigarettes.

hot,

2 sheets of pastry 1 tsp ground coriander Salt and pepper

For 4 people Preparation 20 min cooking time 45 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

1. Peel and slice the onions. Peel and press the garlic cloves. Peel the celeriac, rinse and drain, and then cut it into very small pieces. Dissolve the cube of the chicken stock in 75 cl of boiling water. 2 onions 2 cloves garlic 150 g celeriac 4 sprigs parsley 40 g butter 20 cl of liquid cream 400 g cooked chestnuts in natural 1 cube of chicken stock Salt and pepper

2. Melt the butter in the saucepan. When

foam,

garlic gently

add

the

onions,

and the celery, steaming.

the

let them

Drain

the

chestnuts very carefully, add them to the casserole and pour the broth with salt and pepper. Then add the parsley and simmer about 20 min.

Chestnuts cream 3.

pour

the

end

the

into the casserole

everything,

add

the

cooking, and mix

cream,

let

boil for a few minutes to obtain a

beautiful

cream.

Adjust

the

seasoning. Serve hot.

for 4 people Preparation 15 min cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

For 4 people Preparation 25 min cooking time 50 min easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

1. Peel the carrots, and cut them into small dices. Peel and chop the onion and garlic. Fry the mince in butter without browning. Add the tandoori paste, pour in 1.5 liters of water and boil for 30 min.

broth 1 Ham offcuts

2 carrots 100 g of husked peas 5 cloves of garlic 1 onion 2 eggs 25g butter 2 tbsp tandoori paste (exotic groceries) 1 bunch of coriander

Indian 2. Mix the broth and then pour into a

saucepan with the carrots and peas. Cook for 15 min. Add the ham cut into small dices and cook for 5 min. 3. Separate the egg yolks from the whites. Beat the whites quickly with a fork and pour in the broth, stirring. Finally, add the egg yolks always stirring quickly and without boiling. 4. Pour the soup into bowls, sprinkle with chopped coriander and serve hot.

For 4 people Preparation 15 min cooking time 30 min easy 500 g carrots 50 cl of whipping cream, lightened

Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

1 handful of roasted peanuts 1 tbsp olive oil 1 tbsp peanut oil Salt and pepper

Peel

carrots sautĂŠ

and into

cut slices

them

for

the and few

minute in a large skillet

Carrot soup with peanuts of olive oil. Cover with

water and cook for 30 min.

2. Mix the carrots with the

cream

and

cooking

water, salt and pepper. 3.

Crush

the

peanuts

coarsely with a pestle. 4.

Serve

drizzled

the with

soup a

hot,

trickle

of peanut oil and sprinkle with crushed peanuts.

For 4 people Preparation 30 min Cooking time 55 min 1 white pudding 250 g split peas

Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

1 leek 1 large onion 2 cloves garlic 1 egg 40 g butter 10 cl double cream 50 g of chips in mimolette 50 g of almond powder

1. Clean the leek, peel and slice the

50 g flour

garlic and the onion. Fry them in 20g

1 tsp. Liquid honey

of butter. Add 75 cl of cold water, the

1 cube of chicken stock

split peas and the stock cube. Bring to

few leaves of mesclun

a boil, then cook for 45 min. Preheat

Salt and pepper

oven th.6 (180째C).

Peas cream and white pudding 2. Combine in the bowl the flour, the ground almonds, the honey, the egg and a pinch of salt. With the back of spoon, form dough 6 tiles on a sheet of baking paper. Bake for 10 min. Peel off the tiles with a spatula. 3.

Split

the

pudding

half,

slice

it thinly, let brown in the remaining butter. Rinse and drain the mesclun. 4. Mix the soup and add the cream. Pour into

glasses,

sprinkle

with

cheese

shavings. Decorate a tile topped with pudding and mesclun. Serve immediately.

1 kg of fresh peas (500 g frozen) 2 zucchinis 1 onion 1

Vegetable stock tablet

2 slices of sandwich loaf 25g butter 20 cl of crème fraîche Salt and pepper

Cream of peas and zucchini 1. Shell the peas if they are fresh and rinse. Cut the zucchini ends, rinse the zucchinis and cut them into pieces. Peel the onion and cut it into strips. 2. Heat the butter in a saucepan and brown the onion. Add the vegetables, vegetable stock cube and pour in ¾ of a liter of water. Cook

for about

30min. 3. Fry the slices of sandwich loaf cut into dices in a little buttered

For 4 people Preparation 15 min Cooking time 30 min

frying pan. Mix the vegetables until creamy. Add the crème fraîche and serve with small croutons.

Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

for 4 people Preparation 20 min cooking time 35 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

1. Remove the rind and the seeds from the pumpkin and cut the flesh into large dice. Peel and rinse the carrots, then cut into small cubes. Peel and finely chop the onions. 2. Heat the butter in a pan, add onions to melt and then add the carrots and the pumpkin. Add salt and pepper, and then pour 他 l of boiling water. Simmer for 30 min.

Cream of pumpkin soup with salmon 3. After this time, mix the soup, transfer it in a saucepan, add the cream and let boil gently. Adjust the seasoning. 1 kg of pumpkin

4. Cut the salmon into strips and let

2 slices of smoked salmon

them brown in a non-stick frying pan.

250 g carrots

Divide the soup into bowls, place strips

2 onions

of salmon and garnish with sprig of dill.

1 sprig of dill 40 g butter 20 cl of liquid cream Salt and pepper

Serve immediately.

1 kg of mussels 2 onions 2 shallots 2 floury potatoes 2 sprigs of tarragon 40 g butter 25 cl of whipping cream Salt and pepper

Mussel soup

with cream and tarragon 1. Scrape the mussels under cold water. Put them in a large saucepan, cover and bring to high heat to make them open. When they are all open, turn off the heat. Drain them to catch the juice and filter it through a fine sieve. Peel and slice the onions and the shallots. 2. Peel the potatoes, rinse them and cut them into cubes. Heat the butter in a saucepan. Add the onions and the shallots when it foams, let them go blond then add the potatoes and the tarragon. Pour over the juice from the mussels and 50 cl of water, salt and pepper then simmer covered for 30 minutes. 3. Shell the mussels. Add them to the potatoes mixture, then blend everything to make a veloutĂŠ. Pour in the

whipping

cream and let cook again for within minutes. Serve hot.

For 4 people Preparation 20 min Cooking time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

For 4 people Preparation 20 min Cooking time 40 min medium Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

14 langoustines 25 cl of cream lightened 1 stick of celery 1 bouquet garni

1. Heat the cream, turn off the heat. Add the vanilla split in half and allow it infuse until completely cooled.

1 onion 1/2 vanilla pod 1/2 tsp brandy zest of 1 lemon 2 cloves

2. Cook the langoustines for 3 minutes in boiling water seasoned well, drain.

Langoustine

A pinch of paprika 2 tbsp olive oil Salt and pepper

bisque

3. Get the heads, legs and chests (reserve

the

meat),

chop

them

coarsely and fry in oil, salt and pepper. Add the cloves, the bouquet garni, the onion and the celery

cut

into

pieces.

Cover

with water, cook over low heat for 30 min., filter. 4. Mix this stock with the meat of the langoustines, season to taste,

add

little

cream

necessary. Keep warm. 5. Add the brandy and the zest of the lemon to the vanilla cream, sprinkle

with

paprika.

Serve

the cream with the langoustine bisque.

For 4 people Preparation 20 min cooking time 40 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

1. Remove the stalk of the cabbage, then cut it into 4 pieces. Dip them in plenty of boiling salted water and boil for 5 min. Drain them and then slice them. Peel the potato and the carrot, cut into small dice. Peel and chop the onion and the garlic.

Cream of

cabbage with grilled bacon 4 thin slices of bacon

2. Melt the butter in a casserole with

1/2 Cabbage

the onion and the garlic to obtain

1 potato

brown

1 carrot

cabbage, potato, carrot and thyme.

mixture,

and

then

add

the

1 onion

Add salt and pepper and pour 他 of hot

2 cloves garlic

water. Cover and cook over a low heat

1 sprig of thyme

for 30 min. Remove from the heat, mix

30g butter

the soup and return to the heat for a

20 cl of liquid cream

few minutes. Add the cream and adjust

Salt and pepper

the seasoning. 3. Grill the bacon without a nonstick pan and drain it. 4. Divide the soup into bowls and place over the bacon. Serve hot.

1. Peel and chop the onions. Peel the potatoes and cut into cubes. Shell the peas. Cut the broccoli into bouquets. 2. Brown the onions in a saucepan with the butter, add the diced potatoes and the green vegetables. Pour 75 cl of boiling water, add salt and pepper, and bring to boil. Simmer over a medium heat for 30 minutes. 3. Mix the preparation to obtain a thick soup then add the milk and the cream. Keep warm.

for 4 people Preparation 15 min 4. Fry the chorizo in a pan and drain it on the Cooking time 30 min absorbent

paper.

immediately.

Drop

the

soup

and

serve Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

Cream of broccoli and chorizo

500 g broccoli 8 thin slices of chorizo 1 large potato 2 onions 10 cl milk 10 cl of cream 30 g butter Salt and pepper

for 4 people Preparation 10 min no cooking waiting time 1 h Recipe_Laurence MOUTON PHOTO_Laurence MOUTON

Refreshing drink with spinaches and oranges 15 g of parsley leaves 40 of leafless spinach (smaller) 400 ml freshly squeezed orange juice

1. Wash the parsley and spinach several

times

with

fresh

water.

Drain and dry the leaves between two clean cloths. 2.

Put

the

orange

juice,

the

parsley and the spinach in your blender. Mix for 3 minutes. 3. Strain into a colander and set aside to cool for 1 hour. Serve chilled.

for 1l of milk Preparation 15 min no cooking waiting time 12 h 11 oz unblanched almonds

Recipe_Laurence MOUTON PHOTO_Laurence MOUTON

filtered or mineral water

Almond milk 1. Soak the almonds overnight in the water. Make sure they’re completely covered. 2. After soaking, rinse and peel the almonds. Process the almonds in a food processor with 4 cups of water. Process small amounts of almonds and water

time,

pulsing

quickly 5 or 6 times so that the

almonds

don’t

heat

too

much and lose their flavor. 3. Strain through a sieve or through cheesecloth to extract the milk. The almond residue that’s

left

over

shouldn’t

have any flavor left. Add sugar to

taste.

Keep

refrigerated

and use like cow’s milk.

Variante You can also add a vanilla pod.

1 banana 1 pear 3/4 cup crème fraiche 1/2 cup milk 2 tbsp. sugar 2 cups crushed ice

Banana and pear

smoothie 1.

pear,

blender,

milk,

crème

place

banana,

fraiche

and

crushed ice. 2. Blend and serve chilled.

For 4 people Preparation 10 min no cooking Recipe_Christophe LEROY PHOTO_Isabelle ROZENBAUM

for 4 people Preparation 10 min cooking time 10 min medium Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS 4 egg yolks 100 g of caster sugar 15 cl dry white wine or sweet (Champagne, Sauternes ...) 2

punnets of raspberries

1/2 lemon 8 biscuits roses de Reims 40 g of icing sugar

Zabaglione with raspberries 1. Mix the raspberries (except a few raspberries for decoration) with the lemon juice and icing sugar. Set the mixture aside. 2. The zabaglione must be made 10 to 15 min. before serving. Pour the egg yolks into a small bowl and add the sugar, whisking, the mixture should blanch. Add the white wine and place the bowl over a saucepan of boiling water and maintained on very low heat. Beat until the mixture treble volume. 3. Remove the bowl from the bain-marie and pour the sabayon into cups. Let it cool. Top with raspberry sauce, garnish with reserved raspberries and serve with biscuits roses.

1. Sort raspberries. Keep a few for garnish.

Blend

berries

into

puree

and pass through a chinois or sieve to remove seeds. Add agave nectar, mix the sauce and set aside. 2. Dissolve agar-agar in 2 tablespoons of cold coconut milk and heat remaining milk in a saucepan. Pour in the diluted agar. Keep the mixture over low heat for 3 minutes. 3. Whisk egg yolks in a bowl, then pour the hot milk over and stir. Return to the

stovetop

and

stir

constantly

prevent boiling. The liquid should coat a spoon.

Bavarian raspberry 1 lb. raspberries

Beat

the

egg

whites.

Combine

2 eggs

raspberry sauce with the contents of

2 tsp. agar-agar

the saucepan, beating strongly. Fold in

(2 packets of 2 g.)

egg whites, by raising the raspberry

1 1/2 cups coconut milk

preparation and coating it with whites.

7 tbsp. agave nectar

Immediately

divide

mixture

into

bowls or large goblets; refrigerate for 2 hours. Serve chilled; garnish with

For 4 people Preparation 20 min Cooking time 7 min waiting time 2 h Recipe_Claire GIRARD PHOTO_Isabelle ROSENBAUM

remaining raspberries.

2 cans lychees in syrup (about 2 cups) Juice of 2 medium lemons 10 stalks of lemongrass

For 6 people Preparation 10 min Cooking time 15 min waiting time 2 h Recipe_Maureen JANSEN PHOTO_Laurence MOUTON

A few Sichuan peppercorns 1 tbsp. cane sugar

Lychee granita

infused with lemongrass 1. Drain the lychees and pour the syrup into a saucepan with the and

sugar,

3-4

lemongrass,

peppercorns cut

half

lengthwise. Slowly bring to a boil and let infuse. Add lemon juice. 2. In a food processor blend lychees.

Strain

lemongrass

and peppercorns from syrup and pour into food processor. Mix well. 3. Pour mixture into a zip lock plastic

bag

and

freeze

for

two hours. Stir vigorously to eliminate ice crystals. 4.

Transfer

granita

the

refrigerator. To serve, scrape the top of the ice with a fork and

dish

into

bowls.

Very

refreshing.

1. Whip the very cold cream in a very cold bowl into whipped cream. Incorporate the icing sugar and the vanilla. 2.

Rinse

and

pat

dry

the

strawberries. Keep the 4 biggest strawberries.

Remove

the

stalks

of the other strawberries and mix them with the juice of 2 lemons. Sprinkle the mixture with 1crushed 1 kg of strawberries 20 cl of very cold cream 2 limes 80 g of icing sugar 1 tsp of liquid vanilla 5 star anise

star anise. Mix with the 2/3 of the whipped cream. 3.

Divide

the

mixture

tall

glass jars. Add a cloud of whipped cream

and

serve

topped

with

whole strawberry and a star anise.

Strawberry delight Sprinkle

with

anise

chilled.

For 4 people Preparation 20 min no cooking easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

into

and

serve

1. Heat

20 ml water with 15 g of su-

gar. Add the cornstarch dissolved in 400 g strawberries 400 g raspberries

2 tbsp of water. Mix 2 min. over low heat.

130 g of caster sugar 1 tbsp of cornstarch

2. Rinse the mint leaves and chop finely

2 tbsp flaked almonds

in a bowl, add the above preparation.

10 cl of whipping cream

Set aside.

1 lemon 10 mint leaves

3. Rinse the basil and thin out it in

4 sprigs of basil

the blender bowl, add the flaked al-

Red fruit soup with basil

monds and 1 tbsp of lemon juice. Mix. 4. Pour the very cold cream into a bowl. Collect the black seeds of the vanilla pod and add the cream. Whisk the cream mixture into whipped cream. Pour in 15 g of sugar at the end. 5. Rinse quickly the strawberries, remove the stalks. Put them into a bowl with the raspberries. Sprinkle with the remaining sugar and crush the fruits with a fork. Pour in the mixture with mint, lemon juice and the pesto. Pour the soup into bowls and set aside to cool. 6. Using a spoon, form quenelles of whipped cream, place them on the fruit soup and serve immediately.

For 4 people Preparation 25 min no cooking medium Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

1. Mix the sugar, muscatel

with 10 ml of water and

boil. Remove from heat and add the lemongrass cut into pieces. Allow to infuse covered for 15 min. Strain and let cool. 2. Squeeze the grapefruit and the orange. Cut the melon and the peeled nectarines into small cubes, reserve 2 tablespoons for the garnish. Mix with the lemon grass syrup and the fruit juice. Cool and refrigerate. 3. Pour the mixture into cups and garnish with the reserved fruit cubes. Serve immediately.

Fruit soup

with lemon grass 3 nectarines A melon 1 orange 1 grapefruit 2

lemon grass

(Asian grocery stores) 100 g of sugar 15 cl of muscatel

For 4 people Preparation 20 min Cooking time 5 min waiting time 15 min easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

For 4 people Preparation 15 min Cooking time 5 min easy Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

2 ripe mangoes 1 Coconut milk carton 1 small pineapple 3 oranges A knob of butter 1 tbspÂ brown sugar

Mango VARIANT For tea, serve this soup fruit toast. Beat 2 eggs, 50 cl of milk and a packet of vanilla sugar. Dip 4 slices of brioche bread in this mixture, then

soup

1. Squeeze the juice of the oranges. Peel the mangoes; mix their flesh with the orange juice and coconut milk carton. Cool and refrigerate.

brown them in a nonstick skillet. Serve warm.

2. Peel and cut the pineapple into cubes and fry them gently in butter, turning regularly. Sprinkle them with brown sugar and cook for about 1 min. 3. Serve the warm diced pineapple with the cold mango soup.

1 melon (type: cavaillon) 3/8 cup water 1/2 cup sugar 1 1/2 cups balsamic vinegar 4 sprigs mint 4 glasses (each filled with 1 cup of crushed ice)

Melon gazpacho

with balsamic vinegar reduction 1. Make melon balls using a melon baller and keep cool in the refrigerator. 2. Use the remainder of the flesh to make gazpacho. Mix melon flesh, sugar and water.

For 4 people Preparation 30 min Cooking time 10 min Recipe_Christophe LEROY PHOTO_Isabelle ROZENBAUM

Pass through a Chinois or sieve, add crushed ice and refrigerate. 3. Simmer vinegar over low heat, reduce by half, consistency should be syrupy. Divide melon balls into four glasses; add gazpacho and vinegar reduction. Garnish with mint and serve.

Almond milk 50_

Garlic soup 30_

Gazpacho 9_

Banana and pear smoothie 51_

Bavarian raspberry 54_

Indian broth 38_

Beet gazpacho 18_

Langoustine bisque 45_

Carrot soup with peanuts 39_

Lychee granita infused with lemongrass 55_

Chestnuts cream 37_

Chilled cream with avocado 8_

Mango soup 59_

Cold carrot soup with orange 6_

Melon gazpacho 4_

Corn cream with arugula 35_

Melon gazpacho with balsamic vinegar reduction 60_

Cream of both fungi 36_

Melon soup and goat cheese crostini 10_

Cream of broccoli and chorizo 47_

Mussel soup with cream and tarragon 44_

index p Cream of cabbage with grilled bacon 46_

Peas cream and white pudding 40_

Cream of cauliflower 34_

Pumpkin cream with parmesan 25_

Cream of chickpea 11_

Pumpkin soup with hazelnuts 22_

Cream of green asparagus 20_ Cream of peas and zucchini 41_

Cream of pumpkin 24_

Red fruit soup with basil 57_

Cream of pumpkin soup with salmon 42_

Refreshing drink with spinaches and oranges 48_

Cream of radish tops 33_

Cream of red sweet pepper 15_

Soupette radish 32_

Cream of spinach with coriander 29_

Spinach soup 28_

Cream of tomato pesto with parsley 26_

Spring cream with green asparagus 21_

Cream of tomato soup with olive oil 17_

Strawberry delight 56_

Cucumber milkshake 12_

Strawberry soup and fresh cheese 7_

Fennel cappuccino 31_

Tomato soup with fresh goat cheese 16_

Fruit soup with lemon grass 58_

z Zabaglione with raspberries 52_ Zucchini cream with basil 14_ Zucchini soup 27_

a realization ès-cuisine photographs © Prismapix / ès-cuisine © 2011 editions ès-cuisine editorship : prisma presse graphic design : shirley leong ho mock execution chroma : claire nijnikoff printed by adm imprimerie numérique

soup and smoothies !