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2. Velouté sauce - Wikipedia

   en.wikipedia.org/wiki/Velouté_sauce

   Velouté sauce. A velouté sauce (French pronunciation: [vəluˈte]) is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for ...

3. Soup du Barry - Wikipedia

   en.wikipedia.org/wiki/Soup_du_Barry

   Soup du Barry (French: Potage Dubarry, Velouté Dubarry or Crème Dubarry) is a French soup made from cauliflower, potatoes, and stock (traditionally veal stock). [1] The use of stock makes it a velouté; the addition of cream and an egg-yolk makes it a crème. [2][1]: 322 It is named for Madame du Barry, mistress of King Louis XV of France.

4. List of cold soups - Wikipedia

   en.wikipedia.org/wiki/List_of_cold_soups

   Pictured is Chinese fruit soup. Some fruit soups are also served warm or hot. Gazpacho. Spain. In Andalusia, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt. Naengmyeon. Korea. Cold noodle soup in cold meat broth. Naengguk.

5. Cabbage Velouté with Poached Pears and Croutons - AOL

   www.aol.com/food/recipes/cabbage-veloute-poached...

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6. French mother sauces - Wikipedia

   en.wikipedia.org/wiki/French_mother_sauces

   Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise. In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are ...

7. List of French soups and stews - Wikipedia

   en.wikipedia.org/wiki/List_of_French_soups_and_stews

   French soups and stews. Bisque. Bouillabaisse – a stew of mixed herbs, fish, and vegetables. Consommé. French onion soup. Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. [1] Lettuce soup. Oille – a French potée or soup believed to be the forerunner of pot-au-feu ...

8. List of soups - Wikipedia

   en.wikipedia.org/wiki/List_of_soups

   A variety of thick soups, served hot - with many different types of recipes and regional differences. Avgolemono. Greece. Potage. Chicken broth, rice or orzo, and lemon, thickened with tempered eggs. Avocado soup. Can be prepared and served as a cold or hot soup. Bacon soup.

9. What is Vichyssoise? I tried Anthony Bourdain's recipe for ...

   www.aol.com/lifestyle/vichyssoise-tried-anthony...

   Peel and cut the potatoes. In a large stock pot, melt the butter over medium-low heat, then add the sliced leeks. Cook for about five minutes, stirring regularly to sweat but taking care not to ...