Classic traditional French soups

Chef Rudo Kandiero

VICHYSSOISE is a delightful French soup, celebrated for its velvety, creamy consistency and delicate balance of flavours.

Typically served chilled as either a starter or a light meal, it is made from a harmonious blend of pureed leeks, onions, potatoes, cream and chicken stock. Here is a recipe that serves four and takes approximately one hour and 20 minutes to both prepare and cook.

Ingredients

One tablespoon butter;

Three leeks’ bulbs, sliced;

One onion, sliced;

Five peeled and sliced potatoes;

Salt and pepper;

Quarter teaspoon dried thyme;

One bay leaf;

Five cups chicken stock;

Quarter cup whipping cream

Method

1. Gather all the ingredients.
2. Melt the butter in a large pot over low heat. Add the sliced leeks and onion. Cover and cook for 10 minutes, stirring occasionally, until they are soft but not browned.
3. Stir in the potatoes and season generously with salt and pepper. Add the thyme and bay leaf, then stir everything well. Cover the pot and cook for another 12 minutes.
4. Pour in the chicken stock. Bring the mixture to a boil, then reduce the heat to low. Cook partially covered for 30 minutes or until the potatoes are very tender.
5. Puree the soup. Carefully remove the bay leaf. Use an immersion blender directly in the pot or transfer the soup in batches to a standard blender or food processor, pureeing until completely smooth and velvety. Let the soup cool to room temperature.
6. Once cool, stir in the whipping cream. For best flavour development and a properly chilled consistency, cover the soup and refrigerate for at least four hours, or preferably overnight.
7. To serve cold: Ladle the chilled vichyssoise into bowls. Garnish with fresh chives, if desired.
8. To serve hot: Reheat the soup slowly over low heat, stirring constantly. Be careful not to let it boil rapidly, as this can cause the cream to curdle.

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French onion soup

French onion soup is a rich and comforting dish, characterised by caramelised onions simmered in savoury meat stock or water. It is traditionally served with croutons or a slice of bread topped with melted cheese floating on its surface. While caramelising onions demands patience, the effort is truly rewarded. The result is a deep golden, intensely sweet onion base with an incredible depth of flavour.

Ingredients

100g butter;

125g thinly sliced onions, yellow;

Three-quarter cup dry white wine, optional;

Two tablespoons flour;

Six cups stock;

Three bay leaves;

Three sprigs of thyme;

Salt and pepper;

Six to eight slices bread;

Cheese;

Parsley

Method

1. Melt the butter in a large casserole pot over medium heat. When it starts to foam, add the sliced onions and stir to coat them evenly in the butter.
2. Caramelise the onions (Part 1): Reduce the heat to low. Cover the pot and cook the onions for 30 minutes, stirring occasionally until they are very soft and semi-transparent.
3. Caramelise the onions (Part 2): Increase the heat to medium-high. Continue to cook for another 30 minutes, stirring more regularly until the onions are a deep golden brown and intensely sweet. This step is crucial for flavour development.
4. Deglaze: Add the white wine. Simmer rapidly for two minutes until it has mostly evaporated, stirring frequently to scrape up any browned bits from the bottom of the pot.
5. Thicken the soup: Sprinkle the flour over the caramelised onions and cook for one minute, stirring constantly.
6. Simmer the soup: Gradually pour in the stock. Add the fresh sprigs of thyme and bay leaves. Bring to a boil, then reduce the heat to low. Cover and simmer gently for 30 minutes to allow the flavours to meld.
7. Season and serve: Remove the sprigs of thyme and bay leaves. Season the soup with salt and pepper to taste. Ladle the hot soup into oven-safe bowls. Top each bowl with one or two slices of bread, generously covered with cheese.
8. Broil for cheesy crust: Place the bowls under a preheated broiler for a few minutes or until the cheese is melted, bubbly and golden brown.
9. Garnish: Garnish with chopped fresh parsley before serving.

 Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on 0772748509.