SOUP BONNE FEMME (SOUP OF THE GOOD WOMAN) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tbsp. butter or oil
1 small onion, sliced
1 clove garlic, bruised
1 medium potato, sliced
Water or light lo-salt chicken stock, enough to barely cover potatoes
Milk or cream as desired
Salt and pepper, to taste
Freshly grated nutmeg, to taste
Cayenne, to taste
Chives, other fresh herb or sour cream for garnish
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Directions: |
Directions:1. In a saucepan, add butter, onion and garlic; cook gently until translucent but not colored. Add potato, season with salt, pepper, a few grinds of nutmeg and a dash of cayenne. Barely cover with water and/or stock and cook until tender.
2. Puree soup finely for a smooth-textured first course or leave small chunks for a more rustic texture. Add stock, milk or cream or a combination according to preferred richness, thinning to soup consistency.
3. Season to taste with salt, pepper, nutmeg and cayenne.
4. Serve garnished with minced chives or other fresh herb and a little sour cream if desired. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:10 minutes work time; 25 minutes altogether |
Personal
Notes: |
Personal
Notes: According to lore, this soup was made on laundry day, when women hauled water to the laundry tubs, heated it, scrubbed the clothes, hauled more water, rinsed the clothes and hung them out to dry. Exhausted, but with dinner yet to prepare, women relied on this quick but good soup and a loaf of crusty bread for a satisfying supper.
Nutmeg, freshly grated, brings out the flavors in all vegetables, especially starchy vegetables. You should never taste nutmeg, but you will know if it is missing.
Cayenne pepper gives a hint of hot in the back of the mouth. Black pepper tends to be a more up-front taste. They can be used together or alone here. Just go easy on the cayenne; it gets hotter the longer you cook it.
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