Chef Juliette
Purée de Choux de Bruxelles, otherwise Flamande
A pale-green Flamande purée built on fresh Brussels sprouts, butter, white consommé, and potato, passed smooth and milk-finished, with crisp bread dice for the necessary bite.
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
Purée de Choux-fleurs, otherwise Dubarry
Purée de Choux-fleurs Dubarry turns cauliflower, milk, potato, and butter into an ivory soup of remarkable poise, with white florets and crisp butter-fried croûtons declaring exactly what is in the bowl.
Chef Juliette
Purée de Crosnes, otherwise Japonaise
Tiny spiral crosnes, stewed gently in butter and bound with potato, become an ivory purée finished with milk or consommé and translucent perles du Japon. Clean every groove, and the dish is nearly won.
Chef Juliette
Purée de Flageolets, otherwise Musard
Musard teaches the central discipline of every legume purée: cook the bean until utterly tender, pass it fine, then loosen it carefully until the bowl is satin-smooth, pale green, and bright with butter.
Chef Juliette
Purée de Haricots Blancs, otherwise Soissonnaise
Soissonnaise makes a silken soup from the plainest pantry: white beans cooked with carrot, bouquet garni, and clove-stuck onion, passed fine, loosened with white stock and milk, then glossed with butter.
Chef Juliette
Purée de Haricots Verts, otherwise Cormeilles
A vivid green purée built by fast blanching, a quiet butter stew, and potato's gentle liaison, passed fine and finished with milk for six generous bowls of weeknight comfort.
Chef Juliette
Purée de Haricots Rouges, otherwise Condé
A whole bottle of red wine gives this classical red-bean purée its garnet depth; the beans simmer with aromatics, pass through a sieve, then take butter and crisp croûtons at the table.
Chef Juliette
Purée de Lentilles, otherwise Conti
Purée de Lentilles Conti turns humble lentils, lean bacon, and white consommé into velvet, finished with real butter, crisp bread dice, and chervil. Remove the aromatics before sieving, because that small discipline decides the soup.
Chef Juliette
Purée de Navets, otherwise Freneuse
Purée de Navets teaches the discipline of gentle cooking: butter-softened turnips, their edge tamed by sugar, bound with potato and loosened with hot milk until the spoon leaves a satin wake.
Chef Juliette
Purée d’Oseille et de Vermicelle à la Crème
Vermicelli poached in milk and sharp sorrel melted in butter become a thin, silken purée, finished with an egg-and-cream liaison that must thicken off the boil, never curdle.
Chef Juliette
Purée d’Oseille et de Sagou à la Crème
Buttered sorrel gives this pale green cream soup its bright, mineral edge, while sago supplies the body; the egg-and-cream liaison turns it silken, provided the pot never returns to a hard boil.
Chef Juliette
Purée d’Oseille et de Semoule à la Crème
Sorrel’s bright acidity teaches the balance: butter, milk, semolina, and a careful liaison become a silken cream soup that stays lively, provided the pot never boils after the yolks go in.
Chef Juliette
Purée d’Oseille et de Tapioca à la Crème
Three ounces of tapioca give this sorrel cream soup its quiet body, then egg yolks and fresh cream turn it satin-smooth. The lesson is timing: boil before the liaison, never after.
Chef Juliette
Purée de Pois aux Croûtons
Purée de Pois aux Croûtons brings split peas, raw ham, leek greens, and patient skimming into a pale, flowing potage, finished with white consommé, real butter, and crisp bread dice.
Chef Juliette
Purée de Pois Frais, Otherwise Saint-Germain
Fresh peas stewed quickly with lettuce, leek, and chervil, then sieved with white consommé and mounted with butter: Saint-Germain at its most delicate, green, glossy, and entirely possible on a home stove.
Chef Juliette
Purée de Pois Frais à la Menthe
Fresh peas, mint in two layers, consommé, and cold butter make a Saint-Germain purée whose sweetness stays bright because the peas cook quickly and the finishing leaves keep their perfume.
Chef Juliette
Potage Ambassadeurs
Potage Ambassadeurs turns a silky Saint-Germain pea purée into a composed soup with buttery sorrel-and-lettuce ribbons and tender poached rice, each garnish kept distinct against the sweet green base.
Chef Juliette
Potage Camélia
Potage Camélia turns a silken pea purée into supper with two precise juliennes, pale leek and white chicken, folded through at the last moment so each keeps its shape, colour, and character.
Chef Juliette
Potage Fontanges
A silken green pea purée sharpened by sorrel Chiffonade and steadied with tender rice, Potage Fontanges proves that a classical garnish is not decoration, it is the dish’s balance.
Chef Juliette
Potage Lamballe
Potage Lamballe pairs silky pea purée with translucent tapioca poached in consommé, equal parts joined at the last moment for gentle body and a clear, distinct taste of peas.
Chef Juliette
Potage Longchamps
Potage Longchamps proves that refinement can mean restraint: a loose, butter-glossed green pea potage, fine vermicelli poached in consommé, and chervil pluches added at the last moment.
Chef Juliette
Potage Marigny
Silken Potage Fontange becomes Potage Marigny through two exact spoonfuls: tender peas and crisp green-bean lozenges, added at the last moment so every spoon finds both velvet and bite.
Chef Juliette
Potage Marcilly
Two silken purées, pea green and chicken ivory, meet only when the tureen is ready, then pearl tapioca and twenty-four tiny quenelles turn disciplined separation into an exceptionally graceful first course.
Chef Juliette
Potage Saint-Marceau
A fine pea purée proves the classical lesson: change the garnish and a whole new soup appears, here with tender leek julienne, chervil pluches, and enough butter to make every spoonful gleam.
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