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  • Cream of fresh green asparagus soup (Potage, crème d'asperges vertes)

    from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

    • Categories: Soups; French; Vegetarian
    • Ingredients: asparagus; heavy cream; onions; milk; egg yolks
    • 2
    show
    • Pea-pod soup (Soupe belle potagère)

      from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

      • Categories: Soups; French; Vegetarian
      • Ingredients: leeks; potatoes; scallions; Boston lettuce; heavy cream; fresh peas in pods; milk
      • 1
      show
      • Cream of spinach soup (Potage à la Florentine)

        from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

        • Categories: Soups; French
        • Ingredients: spinach; rice; nutmeg; heavy cream; chicken stock; egg yolks
        • 3
        show
        • Green herb soup (Potage aux herbes panachée)

          from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

          • Categories: Soups; French; Vegetarian
          • Ingredients: shallots; scallions; leeks; parsley; chervil; tarragon; chives; watercress; rice; heavy cream; milk; egg yolks
          • 1
          show
          • Cream of mushroom soup 2 (Potage aux champignons, Île de France)

            from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

            • Categories: Soups; French; Vegetarian
            • Ingredients: milk; tarragon; mushrooms; heavy cream; parsley; onions; butter
            • 2
            show
            • Cream of cauliflower and watercress soup (Potage de la Fontaine Dureau)

              from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

              • Categories: Soups; French; Vegetarian
              • Ingredients: leeks; cauliflower; watercress; heavy cream
              • 2
              show
              • Cream of onion soup (Potage crème aux oignons, Soubise)

                from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                • Categories: Soups; French
                • Ingredients: onions; curry powder; rice; bay leaves; heavy cream; parsley or chervil; chicken stock; dry white wine; milk
                • 0
                show
                • Celery soup with potatoes, leeks, and rice (Potage Célestine)

                  from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                  • Categories: Soups; French
                  • Ingredients: leeks; celery; rice; potatoes; herbs of your choice; chicken stock; milk
                  • Accompaniments: Croûtons
                  • 2
                  show
                  • Croûtons

                    from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                    • Categories: French
                    • Ingredients: white bread; butter
                    • 0
                    show
                    • Cream of cucumber soup (Potage aux concombres)

                      from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                      • Categories: Soups; French
                      • Ingredients: herbs of your choice; cucumbers; shallots; dill; farina; sour cream; chicken stock
                      • 1
                      show
                      • Cream of zucchini soup (Potage aux courgettes)

                        from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                        • Categories: Soups; French
                        • Ingredients: chicken stock; herbs of your choice; zucchini; shallots; dill; farina; sour cream
                        • 1
                        show
                        • Mediterranean tomato soup with rice (Potage Magali)

                          from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                          • Categories: Soups; Mediterranean
                          • Ingredients: leeks; chicken stock; tomatoes; rice; parsley; bay leaves; thyme; fennel seeds; basil; saffron; tomato paste; garlic
                          • 3
                          show
                          • Catalonian pepper and leek soup (Soupe Catalane aux poivrons)

                            from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                            • Categories: Soups; Catalan
                            • Ingredients: smoked ham; beef stock; leeks; peppers; saffron; savory; onions; small shape pasta; egg yolks
                            • 2
                            show
                            • Purée of white bean soup, eggplant and tomato garnish (Soupe à la Victorine)

                              from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                              • Categories: Soups; French
                              • Ingredients: white beans; leeks; chicken stock; bay leaves; thyme; sage; eggplants; tomatoes; basil; parsley; chives; onions; garlic
                              • 2
                              show
                              • Fennel and tomato garnish

                                from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                                • Categories: French
                                • Ingredients: fennel; shallots; tomatoes
                                • 0
                                show
                                • Lobster bisque (Bisque de homard à l'Americaine)

                                  from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                                  • Categories: Soups; French
                                  • Ingredients: chervil; carrots; celery; tomatoes; whole lobsters; Cognac; dry white wine; tarragon; ground cayenne pepper; fish stock; beef stock; rice; heavy cream; bay leaves
                                  • Accompaniments: Croûtons; Plain French bread (Pain Français)
                                  • 0
                                  show
                                  • Bouillabaisse of scallops (Les Saint-Jacques en bouillabaisse)

                                    from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                                    • Categories: Soups; Mediterranean
                                    • Ingredients: leeks; French bread; tomatoes; fish stock; saffron; parsley; bay leaves; thyme; basil; fennel seeds; scallops; onions; dried orange peel
                                    • 1
                                    show
                                    • Cream of scallop soup (Velouté de Saint-Jacques)

                                      from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                                      • Categories: Soups; French
                                      • Ingredients: herbs of your choice; dry white wine; heavy cream; carrots; fennel seeds; thyme; curry powder; bay leaves; parsley; scallops; milk; onions; egg yolks
                                      • 2
                                      show
                                      • Cream of shellfish soup (Velouté de crustacés)

                                        from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                                        • Categories: Soups; French
                                        • Ingredients: shallots; tarragon; dry white wine; fish stock; milk; heavy cream; cooked crabmeat; egg yolks
                                        • 1
                                        show
                                        • Burgundy fish stew with wine, onions, lardons, and mushrooms (Matelots, meurettes, pauchouses)

                                          from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                                          • Categories: Stews & one-pot meals; Main course; French
                                          • Ingredients: mushrooms; pork belly; onions; red wine; fish stock; bay leaves; allspice berries; thyme; whole fish; parsley; white bread
                                          • 1
                                          show
                                          • Normandy-style fish stew with sole, shellfish, and white-wine sauce (Marmite aux fruits de mer - Marmite Dieppoise - Chaudrée Normande)

                                            from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                                            • Categories: Stews & one-pot meals; Main course; French
                                            • Ingredients: sole; scallops; shrimp; halibut; whole lobsters; leeks; fish bones and trimmings; carrots; celery; bay leaves; thyme; parsley; dry white wine; heavy cream; ground cayenne pepper; mussels; egg yolks
                                            • 1
                                            show
                                            • Provençal fish stew with aïoli (Bourride)

                                              from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                                              • Categories: Stews & one-pot meals; Main course; French
                                              • Ingredients: breadcrumbs; parsley; carrots; leeks; tomatoes; fish bones and trimmings; dry white wine; bay leaves; thyme; fennel; French bread; saffron; garlic; white fish fillets; dried orange peel; egg yolks; olive oil
                                              • 1
                                              show
                                              • Plain French bread (Pain Français)

                                                from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                                                • Categories: Bread & rolls, savory; French
                                                • Ingredients: active dry yeast; all-purpose flour
                                                • 0
                                                • Recipe Online
                                                show
                                                • White sandwich bread (Pain de mie)

                                                  from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                                                  • Categories: Bread & rolls, savory; French
                                                  • Ingredients: active dry yeast; milk; all-purpose flour
                                                  • 1
                                                  show
                                                  • Raisin bread (Pain de mie aux raisins)

                                                    from Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

                                                    • Categories: Bread & rolls, savory; French
                                                    • Ingredients: dried currants; active dry yeast; milk; all-purpose flour
                                                    • 0
                                                    show
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