Louis XV's Favorite Soup - only using two vegetables

veal

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken breast is leaner and more affordable than veal.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides richness while being dairy-free.

truffles

🥗Healthier: mushroom blend

💰Cheaper: button mushrooms

Mushroom blend offers umami without the high cost of truffles.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

Start by peeling the potatoes and placing them in a bowl of cold water.

Quarter the potatoes and put them in a pot of cold water, then bring to a boil.

Once the water is boiling, cook the potatoes for about 15-20 minutes until tender.

Drain the potatoes and return them to the pot to dry out.

Mash the potatoes with a fork, adding a little milk to facilitate the process, but do not add salt or butter.

Meanwhile, bring a pot of salted water to a boil for the cauliflower.

Add the cauliflower to the boiling water and cook for about 15-20 minutes until tender.

Drain the cauliflower and rinse the pot to prepare for the next step.

In a separate pot, combine 250 ml of milk and 500 ml of chicken stock, and warm it up.

Add the cooked cauliflower to the pot with the warmed milk and stock mixture.

Pass the mixture through a sieve to remove any skins or lumps.

Use a stick blender to blend the mixture until smooth, ensuring a good consistency for the potage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens