Home › Soups or Potages › Soups or Potages: Cream

Soups or Potages: Cream

Potage à la crème d'orge. Cream of barley soup.

Garnished with quenelles of chicken, it is called à la Marie Louise. à la crème de riz. Cream of rice. With the addition of Parmesan, it may be called à la Milton. Garnished with asparagus heads, it is Potage à l'Argenteuil. à la crème de tapioca. Cream of tapioca. à la crème d'avoine. Cream of oatmeal.

When chervil is added to a soup, à la peluche, or à la chiffonade, de cerfeuil may be appended to the name. With poached eggs, it is called à la Colbert, or with mixed vegetables, à la Paysanne.

If maigre soups are required, Potage Julienne, and many of the vegetable soups, may be made without stock. The following are also sug. gested:- Potage au lait d'amandes is made of rice milk and almond milk. d'amandes à la Colbert is a white almond soup, garnished with poached eggs. aux noix de coco.

Cocoanut soup. à la Paysanne. Mixed vegetable soup. à la Savoyarde. Vegetable soup, poured over slices of bread sprinkled with grated cheese. à la Monaco. Milk with yolks of eggs, poured over toast. (17)