soup and smoothies_us

soup and smoothies 50 recipes fresh, hot and creamy

to be mixed in summer or winter

2

cold

Melon gazpacho 4_

Cold carrot soup with orange 6_

Strawberry soup and fresh cheese 7_

Chilled cream with avocado 8_

Gazpacho 9_

Melon soup and goat cheese crostini 10_

Cream of chickpea 11_

Cucumber milkshake 12_

Zucchini cream with basil 14_

Cream of red sweet pepper 15_

Tomato soup with fresh goat cheese 16_

Cream of tomato soup with olive oil 17_

Beet gazpacho 18_

summary

salted and...

hot

Cream of green asparagus 20_

Spring cream with green asparagus 21_

Pumpkin soup with hazelnuts 22_

Cream of pumpkin 24_

Pumpkin cream with parmesan 25_

Cream of tomato pesto with parsley 26_

Zucchini soup 27_

Spinach soup 28_

Cream of spinach with coriander 29_

Garlic soup 30_

Fennel cappuccino 31_

Soupette radish 32_

Cream of radish tops 33_

Cream of cauliflower 34_

Corn cream with arugula 35_

Cream of both fungi 36_

Chestnuts cream 37_

Indian broth 38_

Carrot soup with peanuts 39_

Peas cream and white pudding 40_

Cream of peas and zucchini 41_

Cream of pumpkin soup with salmon 42_

Mussel soup with cream and tarragon 44_

Langoustine bisque 45_

Cream of cabbage with grilled bacon 46_

Cream of broccoli and chorizo 47_

3

summary

Refreshing drink with spinaches and oranges 48_

Almond milk 50_

Banana and pear smoothie 51_

Zabaglione with raspberries 52_

Bavarian raspberry 54_

Lychee granita infused with lemongrass 55_

Strawberry delight 56_

Red fruit soup with basil 57_

Fruit soup with lemon grass 58_

Mango soup 59_

Melon gazpacho with balsamic vinegar reduction 60_

... sweeted

4

Melon gazpacho1. Cut the melons in half. Remove the seeds. Cut into quarter in dice. Mix the remaining with the peeled ginger, the orange blossom water, ½ tsp of harissa and 1 tsp of oil. Cool and refrigerate.

2. Preheat oven to 210°C (th.7). Divide dough into 16 portions, shape them into long rolls. Place them on the plate. Coat them with 2 tbsp of oil mixed with ½ tsp of harissa. Bake for 6 to 8 min.

3. Divide the diced melon into glasses. Pour over the chilled gazpacho. Serve with warm bread sticks.

240 g of frozen pizza dough2 medium melons

1 knob of fresh ginger (15 g)1 tbsp of orange blossom water

3 tbsp of olive oil1 tsp of harissa

For 4 people

Preparation 15 min

Cooking time 10 min

Recipe_Thalie BARDINET

PHOTO_MARIELLE-GAULT

5

6

Cold carrot soup with orange1. Wash and peel the carrots. Cook with steam in a pressure cooker (15 min). The carrots should be soft. Combine the carrots with the orange juice, icing sugar and mix briefly.

2. Put in a bowl, cover and let cool at least for 1 hour.

3. Serve in small glasses or bowls, sprinkle with the cumin and a drizzle of olive oil.

500 g carrots3 tbsp icing sugar

2 tbsp olive oil and a little more for the service400 ml freshly squeezed orange juice

1 small teaspoon of ground cumin

for 4 people

Preparation 10 min

Cooking time 15 min

waiting time 1 h

Recipe_Laurence MOUTON

PHOTO_Laurence MOUTON

7

Strawberry soup and fresh cheese

1. Briefly wash the strawberries, remove their stalks and drain them. Blend the strawberries. Filter the strawberries through a fine colander or a sieve.

2. Add the Champagne (or other) and a pinch of salt. Cover and refrigerate for 2 hours.

3. Pour into small bowls, add a small piece or a scoop of cottage cheese in the middle of each bowl, garnish with fresh mint and give a tour of the pepper mill.

For 6 people

Preparation 30 min

no cooking

waiting time 2 h



1.5 kg of cut strawberries 100 g of brown sugar

A pinch of salt200 ml of dry champagne or Cava, Muscadet

180 g cow cheese or fresh ewe’s-milk cheeseSome mint leaves

Black pepper

8

Chilled creamwith avocado 1. Peel and chop the shallots. Rinse,

drain and chop the chives. Split into 2 the avocados, remove the cores and keep the flesh.

2. Mix the chopped shallot with the avocado flesh, lemon juice, chives to obtain a smooth puree. Add the yogurt, chilli, salt and pepper and mix again.

3. Put the mixture into a bowl and cover with cling film and put in the refrigerator for 2 hours.

4. Divide the chilled soup into bowls. Garnish with chives and a pinch of pepper. Serve with corn chips.

2 avocados1 shallot1 lemon10 chives40 cl of yogurt soup1 pinch of chilli powderSalt and pepper

For 4 people

Preparation 10 min

no cooking

waiting time 2 h

Recipe_Monique MOURGUES

PHOTO_Francis KOMPALITCH

9

Gazpacho

1. Peel and core the tomatoes, cucumbers and peppers. Dice a tomato, a few strips of peppers, cucumber and zucchini. Reserve them. Peel the garlic and mash it. Peel and chop the onion.

2. Blend the vegetables with 2 tablespoons of olive oil and a slice of the farmhouse loaf without the crust. Salt and season withTabasco. Place this mixture at least 5 hours in the fridge.

3. Meanwhile, cut the remaining farmhouse loaf into small cubes. Fry in a pan with the remaining oil, sprinkle with crushed garlic.

4. Serve chilled the gaz-pacho and present it with garlic croutons and chopped vegetables.

1 cucumber5 tomatoes

1 red pepper1 yellow pepper

1 zucchiniTabasco

3 tbsp of olive oil4 slices of farmhouse loaf

3garlic cloves 1 red onion25g butter

salt

For 4 people

Preparation 20 min

Cooking time 10 min

Waiting time 5 h

Recipe_Philippe ASSET

PHOTO_Philippe ASSET

10

Melon soup and goat cheese crostini

1. Cut the melons, remove the seeds and take the flesh. Blend it with the lemon juice until having a frothy soup. Refrigerate until serving.

2. Cut the bread into slices and toast them. Spread them with the goat cheese, drizzle with olive oil and sprinkle with crushed pepper.

3. Pour the melon soup into bowls, garnish with mint leaves and serve with slices of bread and goat cheese.

2 ripe melons1 lemon150 g fresh goat cheese2 tbsp olive oil1/2 French stick2 sprigs mintpepper

for 4 people

Preparation 15 min

Cooking time 2 min

easy

Recipe_PRISMAPIX

PHOTO_Laurent ROUVRAIS

11

Cream of chickpea

1. Drain and rinse the chickpeas . Mix them to obtain a fine puree. Mix it with Gervita (keep 2 tbsp. for decoration), add salt. Pour the soup into bowls and set aside to cool until ready to serve.

2. Pour over each soup with a little oil and the Gervita reserved, sprinkle with Espelette pepper, sprinkle with chopped mint and serve with toast.

For 4 people

Preparation 5 min

no cooking

easy

Recipe_PRISMAPIX

PHOTO_Laurent ROUVRAIS1 large can of chickpeas

2 jars of Gervita1 tbsp. olive oil4 sprigs of mint

1 pinch of Espelette peppersalt

12

Cucumber milkshake

13

1 cucumber150 g fresh goat cheese

(Chavroux type)30 ml milk

1 bunch of mint6 sprigs of coriander

4 pinches of cuminSalt and pepper

1. Peel the cucumber. Cut it in half lengthwise. Remove the seeds, cut each half into pieces.

2. Pour them into the blender with the fresh goat cheese, chilled milk, half of the mint leaves and coriander. Blend the mixture until smooth and fluffy. Salt and pepper. Blend again for a moment.

3. Garnish the glasses with 3 or 4 ice cubes. Fill them with cucumber milkshake. Decorate with a sprig of mint. Serve chilled, sprinkled with cumin.

For 4 people

Preparation 10 min

no cooking



14

1. Rinse the zucchini and trim off the ends. Split them in half lengthways and remove the seeds. Retrieve the pulp and cut into small cubes. Peel and chop the onion and the shallot. Rinse and drain the basil, and then cut into strips.

2. Brown the onion and the shallots in the pan with the olive oil. Add the zucchini and the basil, salt and pepper and then mix. Let soften for 5 min.

3. Pour 75 cl of water with the tablet of chicken stock. Boil, cover and simmer for 30 minutes. Mix and set aside for 2 h in the refrigerator. Serve chilled.

Preparation 20 min

Cooking time 35 min

waiting time 2 h



Zucchini cream with basil

5 zucchini1 bunch of basil

1 onion1 shallot

1 tablet of chicken stock2 tbsp.olive oilSalt and pepper

15

Cream of red sweetpepper

3 tomatoes3 red sweet peppers

2 onions10 cl of cream

2 tbsp. olive oil1 cinnamon stick

1 tsp. sweet paprikasalt

1. Place the peppers under the broiler until the skin blisters. Let cool then peel and seed them.

2. To peel the tomatoes easily immerse them in the boiling wa-ter then in the cold water. Cut them into pieces and remove the seeds.

3. Peel and chop the onions and fry in a pan with olive oil, until it become translucent. Add the vegetables, the cinnamon, paprika and salt. Cook for 10 min. Add 1 cup of water and cook for another 10 min. Switch to the blender and add the cream. Serve warm or cold.

For 4 people

Preparation 10 min

Cooking time 30 min

easy

Recipe_PRISMAPIX


16

Tomato soup with fresh goat cheese

800 g tomatoes4 onions1 carrot

2 cloves of garlic1 bunch of basil

120 g fresh goat cheese4 petals of dried tomatoes

2 tbsp. olive oil1 dash pepper

Salt and pepper

1. Peel and deseed the tomatoes then chop the pulp. Peel the carrot.

2. Heat the oil in the saucepan with the onions and the garlic to brown. Add the tomatoes, carrots, 75 cl of boiling water, dash pepper, salt and pepper. Simmer about 20 min.

3. Combine the preparation and adjust the seasoning. Add the dried tomatoes cut into strips. Let cool and keep in the refrigerator.

4. Just before serving pour the soup in the bowls, garnish with chopped basil and cheese cut into small pieces.

For 4 people

Preparation 20 min

Cooking time 20 min



17

Cream of tomato soupwith olive oil

800 g tomatoes2 slices of bread

2 onions2 cloves garlic

8 chives1 sprig of thyme

1 tbsp. sugar4 tbsp. olive oilSalt and pepper

1. Peel and remove the seeds of the tomatoes, cut the flesh into chunks. Peel and finely chop the onions and the garlic. Heat in a pan 2 tbsp. of oil, add the onions and the garlic then sprinkle with sugar and let it brown gently. When the mixture has a nice color, add the tomato pulp and the thyme with salt and pepper, pour 50 cl of boiling water and simmer for 20 min.

2. Remove the thyme, and mix the preparation to obtain a cream soup. Add the remaining oil, adjust the seasoning and let cool.

3. Cut the bread into small cubes and roast them in the oven. Rinse and drain the chives.

4. Serve the chilled soup in bowls, sprinkled with croutons and chives.

For 4 people

Preparation 15 min

Cooking time 20 min



18

1. Pour the wine into a saucepan, add the currant jelly. Bring to a boil and boil for 5 minutes to reduce by half.

2. Peel and cut the beetroot into pieces. Mix it (except a few pieces) with the reduced wine, vinegar and oil. Add a little water to get the consistency of a gazpacho. Salt and pepper. Divide into glasses.

3. At the last moment, put Gervita on each of gazpacho. Present very fresh, sprinkled with diced beets and grated lime zest.

100 g of cooked beetroot10 cl of red wine

1 tbsp of currant jelly100 g of Gervita

1 tbsp of olive oil1 tsp of sherry vinegar

Zest of 1 limeSalt and pepper

19

Beet gazpacho

For 4 people

Preparation 15 min

Cooking time 5 min

easy



20

Cream of green asparagus

800 g green asparagus1 liter chicken stock

2 egg yolks15 cl of liquid crème fraîche

10 g of potato starch8 sprigs of chervil

Salt and pepper

1. Clean the asparagus and remove the tough bases of the stems.

2. Cook the asparagus uncovered for 15 minutes in the boiling chicken stock. Drain them, cut off the tips and keep 3-4 for the garnish. Mix the asparagus and the broth, then reheat over low heat.

3. Mix the starch with 1 tbsp of cold water and pour it into the soup, whisking until the resumption of the boiling.

4. Mix the egg yolks and the cream in a bowl and pour in the soup, whisking. Do not boil. Salt and pepper.

5. Serve the asparagus cream decorated with the reserved spikes and the chervil.

For 4 people

Preparation 20 min

Cooking time 20 min

easy

Recipe_PRISMAPIX


21

1. Remove the roots of the onions, rinse and slice them finely. Peel and wash the potatoes, cut into small cubes. Peel the asparagus and cut into sections.

2. Dissolve the stock cube in 75 cl of boiling water. Brown the onions with the butter in the casserole. Add the potatoes, the asparagus and mix it. Pour in the chicken stock with salt and pepper. Simmer for 30 minutes covered.

3. Mix the soup, add a few drops of the oil flavored with truffle and the chopped chervil. Serve hot.

Spring cream with green asparagus

for 4 people

Preparation 20 min

Cooking time 35 min

easy



800 g green asparagus400 g floury potatoes

1 bunch of spring onions4 sprigs of chervil

50 g butter1 cube of chicken stock

1 tbsp. of olive oil flavored with truffle (optional)Salt and pepper

22

23

Pumpkin soup with hazelnuts1. Peel, seed and cut the pumpkin into cubes. Cook for 3 minutes in a casserole with olive oil, salt and pepper. Cover with water, add the peeled ginger and cut into strips and cook for 30 minutes over medium heat.

2. Peel and chop the hazelnuts coarsely. Put aside.

3. Mix the pumpkin with the cooking water, add the cream, mix well and adjust seasoning.

4. Serve hot the pumpkin soup sprinkled with the crushed hazelnuts.

500 g of pumpkin20 cl of cream1 large handful of nuts1 piece of fresh ginger1 tbsp. olive oilSalt and pepper

For 4 people

Preparation 30 min

Cooking time 20 min

easy

Recipe_Hector BAROTOQUI


24

Cream of pumpkin

1 kg of pumpkin3 carrots1 orange1 onion

1 clove garlic1 cube of chicken stock

20 g butter1 tsp. of cumin powderpoppy or mustard seeds

Salt and pepper

1. Peel the vegetables and cut them into cubes. Slice the onion, press the orange and keep the pulp.

2. Brown the onion with the butter about 5 minutes in a large saucepan. Add the peeled garlic clove, the vegetables and the orange juice. Continue the cooking 5 minutes by stirring well. Add salt and pepper and sprinkle with the cumin.

3. Pour 1 liter of warm water and the chicken stock to cover the ve-getables and cook over a low heat for 30 min.

4. Mix the soup, add salt and pep-per, sprinkle with the poppy seeds and serve with toast.

For 4 people

Preparation 15 min

Cooking time 40 min

Recipe_Philippe ASSET

PHOTO_Philippe ASSET

25

Pumpkin cream with parmesan1.5 kg pumpkin2 potatoes1 onion1 bunch of mixed fresh herbs80 g of Parmesan80 g butter25 cl of whole milk1 chicken stock3 tbsp. olive oilSalt and pepper

1. Remove the rind and the seeds from the pumpkin, rinse and cut the flesh into cubes. Peel and wash the potatoes and cut into 4. Peel and slice the onion.

2. In a Dutch oven, heat 20g of the butter, add onion and let brown. Add the potatoes, pumpkin and chicken broth, pour 1 liter of water and the milk. From the boil, cook for 30 min.

3. Meanwhile, rinse the herbs and chop finely. Add the remaining butter cut into pieces, oil, salt and pepper. Mix and set aside to cool.

4. When the pumpkin is cooked, mix the soup, adjust the seasoning. Just before serving, add the Parmesan and the herbs butter.

for 4 people

Preparation 20 min

Cooking time 30 min



26

Cream of tomato pesto with parsley

1 kg of tomatoes2 onions2 cloves garlic1 carrot1 celery stalk1 bunch of parsley1 tbsp. flaked almonds1 cube of chicken stock4 tbsp. olive oilSalt and pepper

1. Peel and remove the seeds of the tomatoes, cut the flesh into small dice. Peel and finely chop the onions and 1 clove of garlic. Peel the celery and the carrot and cut into small pieces. Dissolve the cube of chicken stock in 10 cl of hot water.

2. Heat in the saucepan 1 tbsp.of cooking oil, add the chopped onions, garlic, carrot and celery. Simmer gently, without browning. Add the tomatoes and the broth with salt and pepper and simmer for 30 minutes.

3. Rinse the parsley. Peel the remaining garlic clove. Mix them with the very fine minced almonds. Add salt and pepper and pour oil.

4. Mix the tomato soup. Add a tablespoon of pesto with parsley and serve.

For 4 people

Preparation 20 min

Cooking time 30 min



27

Zucchini soup1. Rinse the zucchini and cut into chunks. Cook them for 20 minutes in boiling salted water. Drain well and blend them finely.

2. Bring the broth to a boil. Incorporate it with the mashed zucchini cream, salt and pepper, add the ginger and the chopped coriander. Serve hot.

250 g Zucchini1 bunch of coriander

50 cl of fish stock15 cl whipping cream

2 tbsp of grated gingerSalt and pepper

for 4 people

Preparation 15 min

Cooking time 25 min

easy



28

Spinach soup

500 g spinach50 ml milk

30 cl single cream, reducedA knob of butter

1 beaten egg + 2 boiled eggsA piece of Parmesan1 tbsp of olive oil

Salt and pepper

1. Rinse the spinach, then remove the stalks, finally drain them. Cook them in the butter for 3 minutes, stirring regularly. Mix them with the cream and milk, salt and pepper. Incorporate the beaten egg, whisking.

2. Husk and crush the eggs coarsely with a fork.

3. Serve the soup hot, sprinkled with parmesan cheese curls and boiled eggs with toast.

for 4 people

Preparation 15 min

cooking time 3 min

easy



29

Cream of spinach with coriander1 kg of spinach

1 bunch of cilantro50 cl of cream

20 cl milk30g butter

nutmegsalt

1. Wash the spinach and remove the ribs of the larger leaves.

2. Melt the butter in the pan and put the spinach for 5 minutes with cover over a low heat. Add 3/4 of the bunch cilantro. Mix for another 1 min.

3. Combine the milk and half of the cream to get a creamy. Add salt, pepper and a pinch of nutmeg.

4. Serve immediately, sprinkled with the remaining chopped coriander.

For 4 people

Preparation 15 min

Cooking time 10 min

easy

Recipe_PRISMAPIX


30

10 garlic cloves 10 cl of crème fraîche

25 ml milk20 g butter

Salt and pepper

1. Put the garlic cloves (except 4) without peeling them in a saucepan, highly cover with salted water and cook for 10 minutes over low heat.

2. Drain and peel the garlic. Put the flesh into a small saucepan, add milk, salt, pepper and gently heat . Mix quickly in blender and keep warm.

3. Peel the reserved garlic, slice them into slivers and let them brown in a pan with butter.

4. Pour the crème fraîche into the soup, mix quickly and adjust the seasoning.

5. Serve the soup sprinkled with garlic slivers and generously peppered.

for 4 people

Preparation 10 min

cooking time 15 min

easy

Recipe_PRISMAPIX


Garlic soup

31

1. Wash, wipe and cut the fennel into pieces. Cook for 30 min. in the vegetable stock. Salt with celery salt, mix with 20 cl of broth. Keep warm.

2. Wash and drain dill, mix it finely with the skim milk.

3. Divide the fennel cappuccino into 4 glasses, top with a dash of milk with dill and serve.

for 4 people

Preparation 10 min

cooking time 30 min



Fennel cappuccino

tips

For a more copious entrée, add 2 potatoes, steamed and diced at

the time when the fennel and the broth are mixed. Serve as main dish with boiled ham and slices

of cheddar.3 fennel bulbs1 l of vegetable stock1 bunch of dill25 cl of skim milkcelery salt

32

1 bunch of radishes1 horseradish15 cl of light cream 15 cl milk2 sprigs of chervilsalt

Soupette radish1. Clean and hull the radish. Keep 4 for decoration. Cut the other into pieces and the horseradish (scrapes the skin or peels it).

2. Boil the cream in a saucepan. Add the radishes and the horseradish. Lightly add salt. Cover. Cook for 15 minutes at a simmer.

3. Mix and filter through a fine sieve. Adjust the seasoning.

4. Pour the soup into four cups. At the last minute, garnish with sliced radishes and chervil. Serve the soup hot or iced.

for 4 people

Preparation 10 min

cooking time 20 min

easy



33

Cream of radish tops1. Clean the radishes. Cut the stalks and wash them thoroughly, slice the radishes. Peel and mince the shallot.

2. Melt the butter in a saucepan. Put the shallots to brown, add the leaves and let reduce. Pour the milk and the stock cube and cook for 10 minutes over a low heat. Add salt and pepper. Mix in the blender quickly.

3. Serve the soup generously topped with pepper and 1 tsp. of cream and slices of the radish.

1 bunch of radishes gardeners1 shallot25 cl milk20 g butter

15 cl double cream1 cube of vegetable stock

Salt and pepper

For 4 people

Preparation 10 min

Cooking time 15 min

easy

Recipe_PRISMAPIX


34

Cream of cauliflower1. Dissolve the cubes of chicken stock in 40 cl of boiling water. Add the milk and poach the cauliflower florets for 20 minutes over a low heat.

2. Mix the preparation, stir the cornstarch dissolved in 5 cl cream, then the remaining cream, except 3 tbsp. Let thicken over a low heat, stirring. Add Salt and pepper.

3. Divide the soup into bowls. Add the remaining cream and 1pinch of nutmeg without mixing. Serve immediately.

1 kg of cauliflower florets40 cl whole milk1 tbsp of cornstarch2 Cubes of chicken stock20 cl of cream2 pinches of nutmegSalt and pepper

for 4 people

Preparation 15 min

Cooking time 25 min

easy

Recipe_PRISMAPIX

PHOTO_LAURENT ROUVRAIS

one more recipe

Italian way: Sprinkle the soup with Parmesan shavings, cut the

potato with the peeler in a piece of 80 g, and chervil sprigs before

serving.

35

Corn cream with arugula 1 can of corn (400 g)

1 onion30g butter50 cl milk1 cube of chicken stock100 g arugulaSalt and pepper

1. Melt 15g of butter in a casserole, add the peeled and minced onion. Melt it slowly. Add the drained corn.

2. Pour the milk and the chicken stock dissolved in 25 cl of boiling water. Add Salt and pepper and cook for 10 minutes.

3. Rinse the arugula, melt it in the remaining hot butter, then mix in order to obtain a homogeneous mixture

4. Mix the contents of the casserole. Divide the soup into small bowls and add 1 tsp. of arugula puree. Serve hot.

for 4 people

Preparation 10 min

Cooking time 15 min



36

Cream of both fungi500 g mushrooms in Paris20 g dried porcini mushrooms1 potato2 onions2 cloves garlic40 g butter20 cl of liquid cream1 tablet of chicken stock2 sheets of pastry1 tsp ground corianderSalt and pepper

1. Soak the porcini in a bowl of hot water. Remove the stems from the mushrooms of Paris, rinse them under running water, dry and then slice them. Peel the onions and garlic, slice them very finely. Peel the potatoes, rinse and cut into small dice.

2. Prepare the broth by dissolving the tablet in 50cl of boiling water. Heat 20g of butter in the pan, add onions, garlic, mushrooms and let brown. Pour the stock, include the diced potatoes and the drained mushrooms, add salt and pepper. Cover and simmer for 45 minutes.

3. Cut four sheets of the filo pastry, Coat with the remaining butter, sprinkle with cilantro and salt. Roll them into cigarettes and let them brown in a hot oven for 5 minutes.

4. Mix the soup, pour the cream, boil for giving the smooth, serve hot, accompanied by crispy cigarettes.

For 4 people

Preparation 20 min

cooking time 45 min



37

Chestnuts cream

2 onions2 cloves garlic150 g celeriac

4 sprigs parsley40 g butter

20 cl of liquid cream400 g cooked chestnuts in natural

1 cube of chicken stockSalt and pepper

1. Peel and slice the onions. Peel and press the garlic cloves. Peel the celeriac, rinse and drain, and then cut it into very small pieces. Dissolve the cube of the chicken stock in 75 cl of boiling water.

2. Melt the butter in the saucepan. When foam, add the onions, the garlic and the celery, let them gently steaming. Drain the chestnuts very carefully, add them to the casserole and pour the broth with salt and pepper. Then add the parsley and simmer about 20 min.

3. At the end of the cooking, pour into the casserole and mix everything, add the cream, let boil for a few minutes to obtain a beautiful cream. Adjust the seasoning. Serve hot.

for 4 people

Preparation 15 min

cooking time 20 min



38

Indianbroth

For 4 people

Preparation 25 min

cooking time 50 min

easy

Recipe_PRISMAPIX


1. Peel the carrots, and cut them into small dices. Peel and chop the onion and garlic. Fry the mince in butter without browning. Add the tandoori paste, pour in 1.5 liters of water and boil for 30 min.

2. Mix the broth and then pour into a saucepan with the carrots and peas. Cook for 15 min. Add the ham cut into small dices and cook for 5 min.

3. Separate the egg yolks from the whites. Beat the whites quickly with a fork and pour in the broth, stirring. Finally, add the egg yolks always stirring quickly and without boiling.

4. Pour the soup into bowls, sprinkle with chopped coriander and serve hot.

1 Ham offcuts2 carrots

100 g of husked peas5 cloves of garlic

1 onion2 eggs

25g butter2 tbsp tandoori paste (exotic

groceries)1 bunch of coriander

39

Carrot soupwith peanuts

For 4 people

Preparation 15 min

cooking time 30 min

easy



1. Peel and cut the carrots into slices and sauté them for a few minute in a large skillet of olive oil. Cover with water and cook for 30 min.

2. Mix the carrots with the cream and cooking water, salt and pepper.

3. Crush the peanuts coarsely with a pestle.

4. Serve the soup hot, drizzled with a trickle of peanut oil and sprinkle with crushed peanuts.

500 g carrots50 cl of whipping cream, lightened

1 handful of roasted peanuts1 tbsp olive oil1 tbsp peanut oilSalt and pepper

40

Peas cream andwhite pudding

1. Clean the leek, peel and slice the garlic and the onion. Fry them in 20g of butter. Add 75 cl of cold water, the split peas and the stock cube. Bring to a boil, then cook for 45 min. Preheat oven th.6 (180°C).

2. Combine in the bowl the flour, the ground almonds, the honey, the egg and a pinch of salt. With the back of spoon, form dough 6 tiles on a sheet of baking paper. Bake for 10 min. Peel off the tiles with a spatula.

3. Split the pudding in half, slice it thinly, let brown in the remaining butter. Rinse and drain the mesclun.

4. Mix the soup and add the cream. Pour into glasses, sprinkle with cheese shavings. Decorate a tile topped with pudding and mesclun. Serve immediately.

For 4 people

Preparation 30 min

Cooking time 55 min



1 white pudding250 g split peas

1 leek1 large onion

2 cloves garlic1 egg

40 g butter10 cl double cream

50 g of chips in mimolette50 g of almond powder

50 g flour1 tsp. Liquid honey

1 cube of chicken stockfew leaves of mesclun

Salt and pepper

41

1 kg of fresh peas (500 g frozen)

2 zucchinis1 onion

1 Vegetable stock tablet2 slices of sandwich loaf

25g butter20 cl of crème fraîche

Salt and pepper

Cream of peas and zucchini

1. Shell the peas if they are fresh and rinse. Cut the zucchini ends, rinse the zucchinis and cut them into pieces. Peel the onion and cut it into strips.

2. Heat the butter in a saucepan and brown the onion. Add the vegetables, vegetable stock cube and pour in ¾ of a liter of water. Cook for about 30min.

3. Fry the slices of sandwich loaf cut into dices in a little buttered frying pan. Mix the vegetables until creamy. Add the crème fraîche and serve with small croutons.

For 4 people

Preparation 15 min

Cooking time 30 min



42

1 kg of pumpkin2 slices of smoked salmon

250 g carrots2 onions

1 sprig of dill40 g butter

20 cl of liquid creamSalt and pepper

Cream of pumpkin soupwith salmon

1. Remove the rind and the seeds from the pumpkin and cut the flesh into large dice. Peel and rinse the carrots, then cut into small cubes. Peel and finely chop the onions.

2. Heat the butter in a pan, add onions to melt and then add the carrots and the pumpkin. Add salt and pepper, and then pour ¾ l of boiling water. Simmer for 30 min.

3. After this time, mix the soup, transfer it in a saucepan, add the cream and let boil gently. Adjust the seasoning.

4. Cut the salmon into strips and let them brown in a non-stick frying pan. Divide the soup into bowls, place strips of salmon and garnish with sprig of dill. Serve immediately.

for 4 people

Preparation 20 min

cooking time 35 min



43

44

Mussel soup with cream and tarragon1. Scrape the mussels under cold water. Put them in a large saucepan, cover and bring to high heat to make them open. When they are all open, turn off the heat. Drain them to catch the juice and filter it through a fine sieve. Peel and slice the onions and the shallots.

2. Peel the potatoes, rinse them and cut them into cubes. Heat the butter in a saucepan. Add the onions and the shallots when it foams, let them go blond then add the potatoes and the tarragon. Pour over the juice from the mussels and 50 cl of water, salt and pepper then simmer covered for 30 minutes.

3. Shell the mussels. Add them to the potatoes mixture, then blend everything to make a velouté. Pour in the whipping cream and let cook again for within minutes. Serve hot.

For 4 people

Preparation 20 min

Cooking time 30 min



1 kg of mussels2 onions2 shallots2 floury potatoes2 sprigs of tarragon40 g butter25 cl of whipping creamSalt and pepper

45

Langoustine bisque

1. Heat the cream, turn off the heat. Add the vanilla split in half and allow it infuse until completely cooled.

2. Cook the langoustines for 3 minutes in boiling water seasoned well, drain.

3. Get the heads, legs and chests (reserve the meat), chop them coarsely and fry in oil, salt and pepper. Add the cloves, the bouquet garni, the onion and the celery cut into pieces. Cover with water, cook over low heat for 30 min., filter.

4. Mix this stock with the meat of the langoustines, season to taste, add a little cream if necessary. Keep warm.

5. Add the brandy and the zest of the lemon to the vanilla cream, sprinkle with paprika. Serve the cream with the langoustine bisque.

For 4 people

Preparation 20 min

Cooking time 40 min

medium



14 langoustines25 cl of cream lightened1 stick of celery1 bouquet garni1 onion1/2 vanilla pod1/2 tsp brandyzest of 1 lemon2 clovesA pinch of paprika2 tbsp olive oilSalt and pepper

46

Cream of cabbage with grilled bacon

1. Remove the stalk of the cabbage, then cut it into 4 pieces. Dip them in plenty of boiling salted water and boil for 5 min. Drain them and then slice them. Peel the potato and the carrot, cut into small dice. Peel and chop the onion and the garlic.

2. Melt the butter in a casserole with the onion and the garlic to obtain brown mixture, and then add the cabbage, potato, carrot and thyme. Add salt and pepper and pour ¾ of hot water. Cover and cook over a low heat for 30 min. Remove from the heat, mix the soup and return to the heat for a few minutes. Add the cream and adjust the seasoning.

3. Grill the bacon without a nonstick pan and drain it.

4. Divide the soup into bowls and place over the bacon. Serve hot.

4 thin slices of bacon1/2 Cabbage

1 potato1 carrot1 onion

2 cloves garlic1 sprig of thyme

30g butter20 cl of liquid cream

Salt and pepper

For 4 people

Preparation 20 min

cooking time 40 min



47

Creamof broccoli and chorizo

500 g broccoli8 thin slices of chorizo1 large potato2 onions10 cl milk10 cl of cream30 g butterSalt and pepper

1. Peel and chop the onions. Peel the potatoes and cut into cubes. Shell the peas. Cut the broccoli into bouquets. 2. Brown the onions in a saucepan with the butter, add the diced potatoes and the green vegetables. Pour 75 cl of boiling water, add salt and pepper, and bring to boil. Simmer over a medium heat for 30 minutes.

3. Mix the preparation to obtain a thick soup then add the milk and the cream. Keep warm.

4. Fry the chorizo in a pan and drain it on the absorbent paper. Drop it on the soup and serve immediately.

for 4 people

Preparation 15 min

Cooking time 30 min



48

49

15 g of parsley leaves40 of leafless spinach (smaller)

400 ml freshly squeezed orange juice

Refreshing drink with spinaches and oranges

1. Wash the parsley and spinach several times with fresh water. Drain and dry the leaves between two clean cloths.

2. Put the orange juice, the parsley and the spinach in your blender. Mix for 3 minutes.

3. Strain into a colander and set aside to cool for 1 hour. Serve chilled.

for 4 people

Preparation 10 min

no cooking

waiting time 1 h



50

Almond milk1. Soak the almonds overnight in the water. Make sure they’re completely covered.

2. After soaking, rinse and peel the almonds. Process the almonds in a food processor with 4 cups of water. Process small amounts of almonds and water at a time, pulsing quickly 5 or 6 times so that the almonds don’t heat too much and lose their flavor.

3. Strain through a sieve or through cheesecloth to extract the milk. The almond residue that’s left over shouldn’t have any flavor left. Add sugar to taste. Keep refrigerated and use like cow’s milk.

11 oz unblanched almondsfiltered or mineral water

for 1l of milk

Preparation 15 min

no cooking

waiting time 12 h



Variante

You can also add a vanilla pod.

51

Banana and pear smoothie1. In a blender, place banana, pear, milk, crème fraiche and crushed ice.

2. Blend and serve chilled.

1 banana1 pear3/4 cup crème fraiche1/2 cup milk2 tbsp. sugar2 cups crushed ice

For 4 people

Preparation 10 min

no cooking

Recipe_Christophe LEROY

PHOTO_Isabelle ROZENBAUM

52

53

Zabaglione with raspberries

4 egg yolks100 g of caster sugar15 cl dry white wine or sweet (Champagne, Sauternes ...)2 punnets of raspberries 1/2 lemon8 biscuits roses de Reims40 g of icing sugar

1. Mix the raspberries (except a few raspberries for decoration) with the lemon juice and icing sugar. Set the mixture aside.

2. The zabaglione must be made 10 to 15 min. before serving. Pour the egg yolks into a small bowl and add the sugar, whisking, the mixture should blanch. Add the white wine and place the bowl over a saucepan of boiling water and maintained on very low heat. Beat until the mixture treble volume.

3. Remove the bowl from the bain-marie and pour the sabayon into cups. Let it cool. Top with raspberry sauce, garnish with reserved raspberries and serve with biscuits roses.

for 4 people

Preparation 10 min

cooking time 10 min

medium

Recipe_PRISMAPIX


54

Bavarian raspberry

1. Sort raspberries. Keep a few for garnish. Blend berries into a puree and pass through a chinois or sieve to remove seeds. Add agave nectar, mix the sauce and set aside.

2. Dissolve agar-agar in 2 tablespoons of cold coconut milk and heat remaining milk in a saucepan. Pour in the diluted agar. Keep the mixture over low heat for 3 minutes.

3. Whisk egg yolks in a bowl, then pour the hot milk over and stir. Return to the stovetop and stir constantly to prevent boiling. The liquid should coat a spoon.

4. Beat the egg whites. Combine raspberry sauce with the contents of the saucepan, beating strongly. Fold in egg whites, by raising the raspberry preparation and coating it with whites.

5. Immediately divide mixture into bowls or large goblets; refrigerate for 2 hours. Serve chilled; garnish with remaining raspberries.

1 lb. raspberries2 eggs

2 tsp. agar-agar (2 packets of 2 g.)

1 1/2 cups coconut milk7 tbsp. agave nectar

For 4 people

Preparation 20 min

Cooking time 7 min

waiting time 2 h

Recipe_Claire GIRARD

PHOTO_Isabelle ROSENBAUM

55

Lychee granita infused with lemongrass

2 cans lychees in syrup (about 2 cups)Juice of 2 medium lemons10 stalks of lemongrass

A few Sichuan peppercorns1 tbsp. cane sugar

1. Drain the lychees and pour the syrup into a saucepan with the sugar, 3-4 peppercorns and lemongrass, cut in half lengthwise. Slowly bring to a boil and let infuse. Add lemon juice.

2. In a food processor blend lychees. Strain lemongrass and peppercorns from syrup and pour into food processor. Mix well.

3. Pour mixture into a zip lock plastic bag and freeze for two hours. Stir vigorously to eliminate ice crystals.

4. Transfer granita to the refrigerator. To serve, scrape the top of the ice with a fork and dish into bowls. Very refreshing.

For 6 people

Preparation 10 min

Cooking time 15 min

waiting time 2 h

Recipe_Maureen JANSEN


56

Strawberry delight

1 kg of strawberries20 cl of very cold cream

2 limes80 g of icing sugar

1 tsp of liquid vanilla5 star anise

1. Whip the very cold cream in a very cold bowl into whipped cream. Incorporate the icing sugar and the vanilla.

2. Rinse and pat dry the strawberries. Keep the 4 biggest strawberries. Remove the stalks of the other strawberries and mix them with the juice of 2 lemons. Sprinkle the mixture with 1crushed star anise. Mix with the 2/3 of the whipped cream.

3. Divide the mixture into tall glass jars. Add a cloud of whipped cream and serve topped with a whole strawberry and a star anise. Sprinkle with anise and serve chilled.

For 4 people

Preparation 20 min

no cooking

easy

Recipe_PRISMAPIX


57

Red fruit soup

with basil

400 g strawberries400 g raspberries

130 g of caster sugar1 tbsp of cornstarch2 tbsp flaked almonds

10 cl of whipping cream1 lemon

10 mint leaves4 sprigs of basil

1. Heat 20 ml water with 15 g of su-gar. Add the cornstarch dissolved in 2 tbsp of water. Mix 2 min. over low heat.

2. Rinse the mint leaves and chop finely in a bowl, add the above preparation. Set aside.

3. Rinse the basil and thin out it in the blender bowl, add the flaked al-monds and 1 tbsp of lemon juice. Mix.

4. Pour the very cold cream into a bowl. Collect the black seeds of the vanilla pod and add the cream. Whisk the cream mixture into whipped cream. Pour in 15 g of sugar at the end.

5. Rinse quickly the strawberries, re-move the stalks. Put them into a bowl with the raspberries. Sprinkle with the remaining sugar and crush the fruits with a fork. Pour in the mixture with mint, lemon juice and the pesto. Pour the soup into bowls and set aside to cool.

6. Using a spoon, form quenelles of whipped cream, place them on the fruit soup and serve immediately.

For 4 people

Preparation 25 min

no cooking

medium

Recipe_PRISMAPIX


58

Fruit soup with lemon grass

1. Mix the sugar, muscatel with 10 ml of water and boil. Remove from heat and add the lemongrass cut into pieces. Allow to infuse covered for 15 min. Strain and let cool.

2. Squeeze the grapefruit and the orange. Cut the melon and the peeled nectarines into small cubes, reserve 2 tablespoons for the garnish. Mix with the lemon grass syrup and the fruit juice. Cool and refrigerate.

3. Pour the mixture into cups and garnish with the reserved fruit cubes. Serve immediately.

3 nectarinesA melon1 orange1 grapefruit2 lemon grass (Asian grocery stores)100 g of sugar15 cl of muscatel

For 4 people

Preparation 20 min

Cooking time 5 min

waiting time 15 min

easy

Recipe_PRISMAPIX


59

Mango soup1. Squeeze the juice of the oranges. Peel the mangoes; mix their flesh with the orange juice and coconut milk carton. Cool and refrigerate.

2. Peel and cut the pineapple into cubes and fry them gently in butter, turning regularly. Sprinkle them with brown sugar and cook for about 1 min.

3. Serve the warm diced pineapple with the cold mango soup.

2 ripe mangoes1 Coconut milk carton

1 small pineapple3 oranges

A knob of butter1 tbsp brown sugar

For 4 people

Preparation 15 min

Cooking time 5 min

easy



VARIANT

For tea, serve this soup fruit toast. Beat 2 eggs, 50 cl of milk and a packet of vanilla

sugar. Dip 4 slices of brioche bread in this mixture, then

brown them in a nonstick skillet. Serve warm.

60

61

Melon gazpacho with balsamic vinegar reduction

1. Make melon balls using a melon baller and keep cool in the refrigerator.

2. Use the remainder of the flesh to make gazpacho. Mix melon flesh, sugar and water. Pass through a Chinois or sieve, add crushed ice and refrigerate.

3. Simmer vinegar over low heat, reduce by half, consistency should be syrupy. Divide melon balls into four glasses; add gazpacho and vinegar reduction. Garnish with mint and serve.

1 melon (type: cavaillon)3/8 cup water1/2 cup sugar

1 1/2 cups balsamic vinegar4 sprigs mint

4 glasses (each filled with 1 cup of crushed ice)

For 4 people

Preparation 30 min

Cooking time 10 min

Recipe_Christophe LEROY

PHOTO_Isabelle ROZENBAUM

62

index

aAlmond milk 50_

bBanana and pear smoothie 51_

Bavarian raspberry 54_

Beet gazpacho 18_

cCarrot soup with peanuts 39_

Chestnuts cream 37_

Chilled cream with avocado 8_

Cold carrot soup with orange 6_

Corn cream with arugula 35_

Cream of both fungi 36_

Cream of broccoli and chorizo 47_

pPeas cream and white pudding 40_

Pumpkin cream with parmesan 25_

Pumpkin soup with hazelnuts 22_

rRed fruit soup with basil 57_

Refreshing drink with spinaches and oranges 48_

sSoupette radish 32_

Spinach soup 28_

Spring cream with green asparagus 21_

Strawberry delight 56_

Strawberry soup and fresh cheese 7_

tTomato soup with fresh goat cheese 16_

zZabaglione with raspberries 52_

Zucchini cream with basil 14_

Zucchini soup 27_

gGarlic soup 30_

Gazpacho 9_

iIndian broth 38_

lLangoustine bisque 45_

Lychee granita infused with lemongrass 55_

mMango soup 59_

Melon gazpacho 4_

Melon gazpacho with balsamic vinegar reduction 60_

Melon soup and goat cheese crostini 10_

Mussel soup with cream and tarragon 44_

Cream of cabbage with grilled bacon 46_

Cream of cauliflower 34_

Cream of chickpea 11_

Cream of green asparagus 20_

Cream of peas and zucchini 41_

Cream of pumpkin 24_

Cream of pumpkin soup with salmon 42_

Cream of radish tops 33_

Cream of red sweet pepper 15_

Cream of spinach with coriander 29_

Cream of tomato pesto with parsley 26_

Cream of tomato soup with olive oil 17_

Cucumber milkshake 12_

fFennel cappuccino 31_

Fruit soup with lemon grass 58_

a realization ès-cuisinephotographs © Prismapix / ès-cuisine© 2011 editions ès-cuisineeditorship : prisma pressegraphic design : shirley leong homock execution chroma : claire nijnikoffprinted by adm imprimerie numérique

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