Friday, March 20, 2015

FFWD ~Côte d'Azur Cure-All Soup

French Fridays ~ Côte d'Azur Cure-All Soup

For French Fridays this week, it’s all about the soup...French Riviera style! According to Dorie, this soup is served all over the Côte d’Azur, and is the French answer to our chicken noodle soup. A cure all recipe that is even good for hangovers! The recipe was given to her by one of my favorite bakers, Nick Malgieri, who worked on the Côte d’Azur when he started out in pastry.
Now, I trust both Dorie and Nick, but when I read this recipe through, my thoughts were Ugh…garlic soup with eggs…really?  Still, I was determined to try it, and I’m so glad I did! 


Sublime 

First, you take a whole head of garlic, separate the cloves, take out the germ of each clove, and slice into slivers. Tie the herbs together, and place in the pot along with the garlic, salt, and water or broth, whichever you choose. Bring to a boil, reduce the heat and simmer for about 30 minutes.  
At this point, it’s time to add the egg yolks. Place the yolks and cheese in a bowl and whisk together. Then add some of the simmering soup to the egg mixture, slowly whisking all the time. Whisk the egg mixture into the pot, and continue to whisk until smooth. I used 5 egg yolks, trying to thicken it up.  Although this soup was really terrific, it was a little thin for my taste. Both Bill and I enjoyed it…what a surprise! I served mine with some hearty bread!
We are in the final count down! Our last ten recipes for French Fridays, and I plan to be in on all ten! Through the last few years, I've missed a handful of picks, many I will try to make up before the end of our adventure. However, there are some I just can’t wrap my palate around. To be quite honest, I’m sure they’ll never make it to my table!

As you read this post, we are leaving sunny Florida, heading back north to yet another snowstorm.  I feel as though the weather Gods are smiling down, and saying “NO SPRING FOR YOU”!  Happy Friday everyone!

This recipe can be found in Dorie Greenspan’s cookbook, “Around My French Table”.  Dorie has shared it several times, so I've shared it below! To see what the other Dorista’s thought of this soup, check it out here.



Surprised at how really good this one was!
I’m thinking of adding potatoes to this wonderful soup next time…and puree to get a thicker soup!
Good bye…beautiful Gulf Coast….good bye, Pelicans!
Au revoir Seaside!



Côte d'Azur Cure-All Soup
Adapted from "Around My French Table" by Dorie Greenspan
Difficulty: Easy 
Total Time: About 1 hr
Makes: 6 servings


Ingredients:

10 medium garlic cloves (about 1 large head), peeled
6 fresh sage leaves
2 bay leaves
2 large thyme sprigs
6 cups water, or 3 cups water and 3 cups chicken or vegetable broth
1 teaspoon kosher salt, plus more as needed
6 large egg yolks
1 cup finely grated Parmesan cheese (about 3 ounces)
Freshly ground black pepper
Extra-virgin olive oil, for serving

Instructions:

Halve each garlic clove and remove the germ in the center; discard the germ. Thinly slice the garlic and place in a large saucepan.
Tie the sage, bay leaves, and thyme together with butcher’s twine, or bundle them in a piece of cheesecloth tied closed with twine. Place the herb bundle in the saucepan, along with the water (or water and broth) and the measured salt. Bring to a boil over high heat, reduce the heat to low, and simmer gently for 30 minutes.
Discard the herb bundle. If you want to puree the soup, this is the time to use an immersion blender, blender or food processor. Nick points out it is traditional not to puree. I pureed! Bring the soup back to a boil, then lower the heat to a simmer.
Place the yolks and cheese in a medium bowl and whisk to combine. Add a few ladlefuls of soup to the cheese mixture and whisk until smooth. While whisking the soup in the saucepan, gradually add the cheese-soup mixture in a steady stream (the yolks will thicken the soup somewhat). Remove the pot from the heat and whisk for 1 minute more (if you keep it over the heat too long, the yolks may curdle). Taste the soup and season with salt and pepper as needed. Serve immediately, with a drizzle of olive oil over each portion.

17 comments:

  1. I love your suggestions for the future! And this was well received at my house, too :) Safe travels!!

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  2. Great tips and your soups looks very tasty... Thanks for sharing! :)

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  3. I threw some more vegetables in my soup to thicken it up. I agree it's a little thin. This snow storm is nothing Kathy... so sorry you thought it was Spring....surprise!

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  4. Sooner or later, spring will arrive, Kathy.
    The soup sounds really interesting with the mix of flavours.

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  5. So what? Is there a great migration of Doristas to Florida this time of year? Didn't this soup absolve you of that need? :) It should be no secret I won't make it in time for the end either but 'm committed one way or another to do them all...on my time. Still, I'm going do my best to crank out as many as I can. Was so grateful to be able to get this one done!

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  6. Love this soup! Look delicious Kathy!!

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  7. Oh, I wish I could eat this. The garlic is so important to this soup, and I just can't ever have it. :( But I have to say, it is the first garlic-laden dish that actually has made me want to be able to eat garlic again! You have made it so beautiful! Brava, Kathy!

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  8. We enjoyed this one too! Have a good trip back north. We just got snow again yesterday. It's starting to feel like winter will never be over :-)

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  9. First of all, welcome home to all the snow. This was a good soup, I'm sorry I didn't remove the garlic before serving, but it was tasty. As for make up recipes, I am on a roll with the most mini portions available.
    Surprisingly, most of things I would even consider originally, but Jim is pretty happy trying them all
    and going with the flow. Looking forward to seeing you in New York in a couple of weeks,
    we are so excited. Have a great weekend.

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  10. I'm glad you had a wonderful vacation! I enjoyed this soup a lot. Since I made a half portion and used three egg yolks, mine wasn't thin at all. Hard to believe it's so close to the end, isn't it?

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  11. Spring will come, I just know it (or at least I keep telling myself it's true). I like your idea to add potatoes to this. Though I liked the soup, I didn't think I'd make it again, but I would with potatoes. Welcome home from Florida!

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  12. I would much rather try this for a cold than chicken noodle soup! Hopefully you were still down south when the latest snow hit the east coast...

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  13. What a nice post, Kathy. I also like my soups a little more substantial and stuffed with the chunky look. However, when sick, this just might do the trick, huh? I'm happy you and Bill had some wonderful weather for your time in the Florida sunshine. Your nature photos as well as your food photos are excellent. The oil floating on the top of the soup just makes those photos. Don't you love the pelicans? Everyday I watch them fly by and now they are in breeding plummage. When Emma and Clara were here we sat on the beach for 45 minutes watching the Brown Pelicans because I was trying to get sequence shots of their diving for food. I would be all focused and ready and "on the bird" and Emma and Clara would be telling me when to take the shot. I heard a lot of their shouting, "Now, Grandma" and captured many befores and afters but never got the exact moment when that lovely bird was plunging into the ocean. It was a funny 45-minutes, I will admit.

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  14. Beautiful job. Your soup looks delicious.

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  15. My husband and I had the same initial thought as you with this soup but I am going to try it later. It seems to be a hit with most. We are heading to Florida on Friday but I can't complain about my weather in CA.

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  16. Dear Kathy, The soup does look good and nice and creamy.
    I hope that by the time you arrive home the weather is better; but it is still quite chilly and damp. I think that the weather gods are saying, "no spring for us!"
    xoxox Catherine

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  17. This was the first year that I truly understood why half of my neighborhood heads to FL for the winter :-)
    It was so tough to come home to almost 0 weather after a week in the warmth...

    Now, that soup can cure a lot of ills - even cold weather funk.

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