Scallop Bisque
This soup is thickened in the classic French way with eggs, cream and flour. Perfect for a first course meal served with a good White Burgundy or Chardonnay.
Bouillabaisse
The ultimate fisherman’s stew, served with a crusty bread, and a salad. Round this festive meal with a rough red wine like Chianti, or a Zinfandel
Mushroom Soup
This soup is smooth and slightly creamy using plain white or button mushrooms.
Creamy Cauliflower Soup
A smooth pale creamy soup without the cream. Serve this creamy cauliflower soup in shallow soup bowls and top with your favorite topping.
Leek & Potato Soup
A very French, super simple soup, made with potato and leeks, garnished with fresh herbs.
Corn Chowder
Divide the garnish among soup bowls, ladle soup over the garnish and top each bowl with a dollop of crème fraiche.
Asparagus Soup
A beautiful delicate spring soup with the colors of the first leaves of spring. A sophisticated soup with the definitive flavors of asparagus.
French Onion Soup
This soup requires patience while caramelizing the onions. The process is slow about 2 hours, but the end result will be well worth the effort. Make sure you use broiler-safe bowls for this dish.
Gazpacho
Gazpacho is a soup widely eaten in Spain and neighboring Portugal particularly in the summer months, and is a delicious soup served either cold or hot. The original gazpacho was prepared by Arabs during their occupation of Spain in the Middle Ages. It consisted of bread, garlic, olive oil, vinegar, salt and water and was…
DetailsChicken Paprikash
Serve this rendition of a Hungarian classic with buttered noodles, rice or mashed potatoes.