Mastering the Art of French Cooking: Soupe Aux Choux - Garbure (Main-Course Cabbage Soup)

I'm not really sure why this soup is called cabbage soup when it's really more of a combination vegetable soup. I'm not sure the ratio of cabbage to other vegetables is high enough to warrant the name.  Maybe I should contact the French government about this issue.

This soup can basically be a meal unto itself. The full recipe nearly filled up my Le Creuset pot, so it got halved. And it still fed three people with plenty of leftovers. I would definitely remake this soup on a cold day when my nose is red and I just want my electric blanket.

Soupe Aux Choux - Garbure (Main-Course Cabbage Soup)
From Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck

3½ quarts water
3 to 4 cups peeled, quartered boiling potatoes
A 1½ pound chunk of lean salt pork, lean bacon, or smoked, unprocessed ham
2 pounds or 3 quarts of roughly sliced cabbage
8 crushed peppercorns or a big pinch of ground chili peppers
Salt as necessary, added near the end
6 parsley sprigs tied with 1 bay leaf
½ teaspoon dried marjoram
½ teaspoon dried thyme
4 cloves mashed garlic
2 medium onions studded with 2 cloves
2 peeled, quartered carrots
Rounds of hard-toasted French bread
Optional additions:
2 to 4 peeled, quartered turnips
2 to 3 sliced celery stalks
1 to 2 cups fresh white beans, or half-cooked navy beans, or add canned white or red beans to soup 10 to 15 minutes before end of simmering

Place water, potatoes, and meat in a large pot and bring it to the boil.  Add the cabbage and all the other ingredients.  Simmer partially covered for 1½ to 2 hours or until the meat is tender.  Discard parsley bundle.  Remove the meat, slice it into serving pieces, and return it to the pot.  Correct seasoning.  Skim off accumulated fat.  Serve, accompanied by the bread.

Makes 8 servings

Mastering the Art of French Cooking: Potage Crème d’Epinards (Cream of Spinach Soup)

The cream in these soups is already starting to expand my waistline, so I think this will be the last creamy soup for a while. Not that they aren't fabulous and delicious, but I'm a bit worried about what the French call a "liver complaint". Also known as too much rich living. Everything in moderation, right? The soup was warm and creamy, and it tasted like sautéed spinach, which is always delicious. Perfect for a cold day.

Potage Crème d’Epinards (Cream of Spinach Soup)
From Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck

⅓ cup minced green onions, or yellow onions
3 tablespoons unsalted butter
3 to 4 packed cups of fresh spinach, washed and dried in a towel, cut into chiffonade
½ teaspoon sea salt
3 tablespoons all-purpose flour
5½ cups boiling white stock or canned chicken broth
2 large egg yolks
½ cup whipping cream
1 to 2 tablespoons softened unsalted butter

Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned.  Stir in the spinach and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted. Sprinkle in the flour and stir over moderate heat for 3 minutes.  Off heat, beat in the boiling stock. Simmer for 5 minutes.  Correct seasoning.

Blend the yolks and cream in a mixing bowl. Beat a cupful of hot soup into them by driblets. Gradually beat in the rest of the soup in a thin stream. Return soup to saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to a simmer. Off heat, stir in the enrichment butter a tablespoon at a time.

Makes 6 servings

Mastering the Art of French Cooking: Potage Crème de Cresson (Cream of Watercress Soup)

My mom was a little wary of this soup, as we have never had watercress. I know it's some fancy herb they add to salads at overpriced restaurants, but I've never actually eaten it. I managed to find some at the specialty market, but I couldn't make the soup until a week after I had bought the watercress. By that point, half the watercress was yellow or turning to slime, so I was afraid I'd have to trash the stuff and start over. Luckily I was able to rescue just enough tender green leaves to complete the soup.

Potage Crème de Cresson (Cream of Watercress Soup)
From Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck

⅓ cup minced green onions, or yellow onions
3 tablespoons unsalted butter
3 to 4 packed cups of fresh watercress leaves and tender stems, washed and dried in a towel
½ teaspoon sea salt
3 tablespoons all-purpose flour
5½ cups boiling white stock or canned chicken broth
2 large egg yolks
½ cup whipping cream
1 to 2 tablespoons softened unsalted butter

Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned.  Stir in the watercress and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted. Sprinkle in the flour and stir over moderate heat for 3 minutes.  Off heat, beat in the boiling stock. Simmer for 5 minutes, then puree through a food mill.  Return to saucepan and correct seasoning.

Blend the yolks and cream in a mixing bowl. Beat a cupful of hot soup into them by driblets. Gradually beat in the rest of the soup in a thin stream. Return soup to saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to a simmer. Off heat, stir in the enrichment butter a tablespoon at a time.

Makes 6 servings

Mastering the Art of French Cooking: Potage Veloute Aux Champignons (Cream of Mushroom Soup)

I have to admit, this is probably my favorite soup. I love mushrooms with a passion that is probably unhealthy. And nothing can be better than mushrooms in a creamy broth. Except maybe more mushrooms.  Since Julia didn't specify what type of mushrooms to use, I'm assuming that American housewives used regular white button mushrooms in the 60's.

The soup is earthy and incredibly rich. This one can definitely be a meal in itself, with a chunk of good bread on the side. I've noticed that most of Julia's soup recipes serve six to eight people, but I think it's really maybe four modern servings. Yes, we are gluttons now, but who can help it with soups like this?

Potage Veloute Aux Champignons (Cream of Mushroom Soup)
From Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck

¼ cup minced onions
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
6 cups boiling white stock or chicken stock; or canned chicken broth and 2 parsley sprigs, ⅓ bay leaf, and ⅛ teaspoon thyme
Salt and pepper to taste
The chopped stems from ¾ to 1 pound fresh mushrooms
2 tablespoons unsalted butter
The thinly sliced caps from ¾ to 1 pound fresh mushrooms
¼ teaspoon sea salt
1 teaspoon lemon juice
2 large egg yolks
½ to ¾ cup whipping cream
1 to 3 tablespoons softened unsalted butter

Cook the onions slowly in the butter for 8 to 10 minutes, until they are tender but not browned.  Add the flour and stir over moderate heat for 3 minutes without browning.  Off heat, beat in the boiling stock or broth and blend it thoroughly with the flour.  Season to taste.  Stir in the mushroom stems, and simmer partially covered for 20 minutes or more, skimming occasionally.  Strain, pressing juices out of mushroom stems.  Return the soup to the pan.

Melt the 2 tablespoons butter in a separate saucepan.  When it is foaming, toss in the mushroom caps, salt, and lemon juice.  Cover and cook slowly for 5 minutes.  Pour the mushroom caps and their cooking juices into the strained soup base.  Simmer for 10 minutes.

Beat the egg yolks and cream in a mixing bowl. Then beat in hot soup by spoonfuls until a cup has been added. Gradually stir in the rest. Correct seasoning.  Return the soup to the pan and stir over moderate heat for a minute or two to poach the egg yolks, but do not let the soup come near the simmer. Off heat, stir in the butter by tablespoons.

Makes 6 to 8 servings