The French cuisine can be terribly complex, it’s part of its
charm, but it also embraces a simple, fundamental food: soup. Soups of all types are popular in France, from
bisques and bouillabaisses to creams and vichyssoises, most of which have humble
beginnings.
We made pumpkin or potiron
soup this weekend from the garden. It
contained two ingredients: potiron
and milk, nothing more. This velouté is
all what a soup needs to be: simple good can be and good does not need to be
complicated.
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