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Wine And Drink
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MAKING 1 In a saucepan heat 2 tablespoons butter with olive oil. 2 Saut the onion and garlic for 5 minutes. 3 Mix in the tomatoes and tomato paste. 4 Allow to cook for 2 to 3 minutes. 5 Stir in the flour using a wooden spatula. 6 Add stock sugar salt thyme and
Potage Creme De Tomates
Melt the butter in a pan add the onions and cook until soft but not browned. Add the watercress and cook for 5 minutes until softened. Stir in the flour and cook for 2 minutes. Gradually stir in the fonds blanc de veau or chicken stock bring to the boil and
Potage Creme de Cresson
Melt the butter in a pan add the onions and fry for 5 minutes without browning. Add the tomatoes bouquet garni wine fumet de poisson half the crabmeat the garlic and lemon rind. Season with salt and pepper to taste. Bring to the boil cover and simmer for 30
Potage Creme Au Crabe
Put the watercress spring onions and spinach in a large pan. Add the herbs and pour over the stock. Season with salt and pepper to taste. Bring to the boil cover and simmer for 20 minutes. Cool slightly. Sieve or work in an electric blender until smooth.
In saucepan combine soups water and cheese. Heat stirring occasionally.
Potato Pea Potage
In saucepan cook onion with garlic in butter until tender. Stir in soup gradually blend in water. Add Sherry and tomatoes. Heat stir now.
Split Pea Potage
1 Saute frankfurters lightly in a kettle stir in carrots salt marjoram and water cover. Simmer 15 minutes or until carrots are tender. 2 Stir in green pea soup simmer stirring several times 15 minutes longer to blend flavors. 3 Ladle into soup bow
Smoky Pea Potage