Julia’s Timeless Bouillabaisse Julia Child’s Bouillabaisse is a rustic seafood stew from France. It starts as soupe de poisson (without the pasta) and an assortment of fish, scallops, mussels, clams, and shellfish are added at the end. It can also be served with rouille, toasted French bread, and a squeeze of lemon. It should have…
Soupe de Poisson: A Classic Fish Soup from Marseille, France Soupe de Poisson is a strained fish soup broth traditionally served with croutons and ...
Timeless Aigo Bouido (French Garlic Soup) You can make this delicious aigo bouido soup or 2 of its simple variations in less than 1 hour. Enjoy ...
Introducing the Classic French Comfort Dish: Soupe aux Choux Soupe aux choux (pronounced /Soup-O-Shoo/ )is a hearty French cabbage soup that has ...
This simple mushroom soup recipe is inspired by the Cream of Mushroom soup recipe (Potage Veloute aux Champignons) in Julia Child's Mastering the Art ...
Julia Child's first recipe in Mastering the Art of French Cooking (Vol. 1) is a recipe for Potage Parmentier (Leek or Onion and Potato Soup). ...
