Chef Juliette
Crème d’Ignames, otherwise Brésilienne
Bake true yams in their skins, sieve the flesh while hot, then loosen it with milk and thin Béchamel. The reward is an ivory soup with quiet sweetness and a satin body.
Recipe Archive
Soups & Stews
Soups and stews reward patience, seasoning, and structure. Browse bowls that build flavor through stock, aromatics, legumes, vegetables, seafood, and slow-cooked meats.
1296 recipes
Culinary Explorer
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Recipes
Chef Juliette
Crème de Laitues, otherwise Judic
A humble lettuce becomes a silken first course through butter, béchamel, consommé, and cream, with delicate chicken-forcemeat roundels and truffle proving that classical luxury begins with careful technique, not grand ingredients.
Chef Juliette
Crème de Maïs, otherwise Washington
A silken Crème de Maïs built on equal parts corn and thin béchamel, passed smooth, enriched with cream, then punctuated by whole kernels: sweet, plain, and precisely what Washington promises.
Chef Juliette
Crème d’Oseille à l’Avoine
Crème d’Oseille à l’Avoine turns oats into silk: milk simmered patiently, sorrel melted in butter, and the whole passed fine for a tart, ivory-green soup with no roux in sight.
Chef Juliette
Crème d’Oseille à l’Orge
Barley meal gives this sorrel cream its quiet body, while butter-softened leaves keep the milk bright and tart: a long, gentle simmer finished smooth enough to gleam from the spoon.
Chef Juliette
Crème d’Oxalis
An uncommon classical cream soup where half-cooked oxalis roots finish in béchamel, pass through a fine sieve, and meet white consommé, cream, butter, and chervil in a pale silken bowl.
Chef Juliette
Crème de Riz
Crème de Riz turns rice, white consommé, patience, and cream into an ivory soup of remarkable delicacy, teaching the foundation of the classical cream-soup family in one quiet saucepan.
Chef Juliette
Crème d’Orge
Pearl barley gives up its starch slowly, then passes through a sieve into an ivory cream soup, while a handful of tender grains returns at the finish. Patience is the whole technique.
Chef Juliette
Crème de Volaille Princesse
A pale, silken lesson in classical soup making: thin Béchamel and chicken purée passed fine, loosened with white consommé, finished with cream, then garnished with fillet, asparagus tips, and chervil pluches.
Chef Juliette
Crème Reine-Margot
Crème Reine-Margot turns chicken, béchamel, white consommé, almond milk, and cream into a pale silken soup, with tiny pistachio chicken quenelles bringing color, tenderness, and quiet wit.
Chef Juliette
Potage à l’Aurore
Potage à l’Aurore turns pearl barley and consommé into a lucid, dawn-red soup, its five-hour simmer kept gentle and its buttery paysanne celery folded in only at the finish.
Chef Juliette
Potage Bagration Gras
Potage Bagration Gras turns pale veal, velouté, consommé, egg yolks, cream, and butter into an ivory soup of extraordinary depth, with short macaroni in the bowl and grated cheese passed at table.
Chef Juliette
Potage Bagration Maigre
Fish and mushroom veloutés meet beneath a silken liaison, then carry sole julienne, tender quenelles, and crayfish: a grand Lenten soup with real substance.
Chef Juliette
Potage Choiseul
Potage Choiseul turns a smooth Conti lentil purée into something darker and brighter at once, with game fumet beneath, buttered sorrel above, and separate grains of poached rice in every spoon.
Chef Juliette
Potage Compiègne
White beans become a pale, flowing purée under a firm hand with butter, while sorrel cuts through the richness and chervil keeps the finish fresh, precise, and unmistakably Compiègne.
Chef Juliette
Potage Derby
Potage Derby gathers silken rice cream, onion Soubise, and a breath of curry beneath foie-gras chicken quenelles, truffle pearls, and distinct rice grains, a grand potage made practical for one attentive home stove.
Chef Juliette
Potage à la Diane
Potage à la Diane turns roast partridge, lentils, game stock, Madeira, and butter into a silken hunt soup, with savory custard crescents and black truffle giving each spoonful its formal grace.
Chef Juliette
Potage Elisa
Potage Elisa sets tart sorrel against a satin poultry velouté, then binds the whole with yolks, cream, and cold butter. The lesson is gentle heat: once the liaison enters, the soup must never boil.
Chef Juliette
Potage Favori
Three veloutés, green asparagus, lettuce, and poultry, meet in one ivory-green potage, enriched with a careful liaison and finished with fine sorrel ribbons and asparagus tips. Its lesson is proportion, then restraint at the heat.
Chef Juliette
Potage Germiny
Sorrel melted in butter, clear consommé, and a liaison of yolks and cream: Potage Germiny teaches the gentle heat that turns simple broth silken without letting the custard curdle.
Chef Juliette
Potage aux Herbes
Potage aux Herbes gathers sorrel, watercress, chervil, and pimprenelle into one satin green bowl, thickened with potato and finished with Printanier herb butter and basil.
Chef Juliette
Potage Jubilee, otherwise Balvet
Sweet fresh peas meet the meaty clarity of Petite Marmite consommé, then cold butter draws them into one satin soup. Keep the three-to-one proportion and the old canon fits one saucepan beautifully.
Chef Juliette
Potage Longchamps (Purée de Pois)
One light pea purée, fine vermicelli poached separately in consommé, and chervil at the last instant: Potage Longchamps proves how a precise garnish can carry one classical base across the canon.
Chef Juliette
Potage Lavallière
Two cream soups, chicken and celery, joined by a careful liaison and served with tiny chicken-filled profiteroles and cubes of celery royale: soft, rich, and quietly grand.
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