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 he word "soup" comes from the Gothic "suppa" and means slice of bread soaked in soup. The term dates back to the Middle Ages when a slice of bread acted as a plate. It was the article on which pieces of meat or other foods for fellow diners were served. Soup can be found throughout Europe and also in the New World, albeit in different recipes according to the countries. Nevertheless, it remains a mainstay of our gastronomical culture.
In the Mediterranean soup has maintained its rustic appeal, whilst in France it was transformed into a refined dish with a velvety texture, like that made famous by Madame Du Barry, Louis XV's mistress.
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Soupe du Barry
Soup à la du Barry
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1 cauliflower - 100 g./3
½ oz. butter - 40 g./1½ oz. flour - 1 cup milk - 2 egg
yolks - 100 g./3½ oz. cream - salt - slices of toasted
bread - parsley.
Cut cauliflower into bunches and boil in water for 10'. Stir 50g. of butter with flour in a pan, a little at a time to prevent it becoming lumpy, dilute in a liter and ½ of slightly salted water.
Slowly bring to the boil, add the bunches of cauliflower; cook over a moderate heat for 15'. Remove from heat and blend. Add milk, place over flame again and turn off when it starts to boil: add the beaten egg yolks, fresh cream and add salt. Dress with chopped parsley and serve with slices of toasted bread.
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| Müller Thurgau semi-sparkling
Santa Margherita
Vivacious wine with a clean bouquet and whiffs of golden delicious apple and mint. Flavor delicately aromatic, fresh and clean.
Serve cool at:
8° - 10° C.
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