Mediterranean tomato soup with rice (Potage Magali) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • saffron
  • basil
  • bay leaves
  • fennel seeds
  • garlic
  • leeks
  • parsley
  • thyme
  • tomato paste
  • tomatoes
  • chicken stock
  • rice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can be hot or cold.

  • ncollyer on October 19, 2014

    This recipe is one I return to every Fall when good field tomatoes are still available. It brings all of the aromas and flavors of the Mediterranean into my kitchen. Make sure to use the saffron; it elevates the soup from the ordinary.

  • Delys77 on October 31, 2011

    The saffron really gives it an extra little something. Deceptively simple and tasty. You do have to salt relatively liberally to bring forward all the flavours.

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