Soupe à la Bonne Femme

Name: Soupe à la Bonne Femme
Yield: Serves 4
Cuisine: French
Ingredients: 3 peeled and quartered potatoes; salt, 1 pint of milk; 4 medium sized leeks; 2-3 ounces of butter; a little salt; 1 tumbler of cream; 1 pint of clear consommé (q.v.); 1 lb sorrel; ½ lb butter; 3 egg yolks; 4 pints of chicken broth

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

Kettner maintained that soupe à la bonne femme was an attempt to paint the character of a good woman, a culinary portrait uniting two principal concepts of womanhood, symbolized in the malleability of cream and the acidity of sorrel.

Ingredients

½ lb butter
1 lb sorrel
4 pints of

Europe
France
Stew
Gluten-free
Soup
Mediterranean

Method

These are the essential ingredients for 8 servings. ½ lb butter, 1 lb sorrel (cut first into narrow ribbons and then slantwise into diamonds), 4