What about starting the party with a jab of colorful nutrients ? That could make a little week-day lunch too. That was the first round of a rich holiday meal. Servings are small to allow guests to last the distance…
Which soup ? Do you want your greens or your carotene ? Let’s have both. They are like hot smoothies.
Boiled carrot, kabocha squash, nutmeg, coriander seeds and a melt cheese square.
Spinach briefly “heated” in boiling water, fresh tarragon, melt cheese.
Raviole de crevettes en sauce rose.
Sorry, I forgot to take a photo of the inside. It’s a big spoon of quickly poached Nordic shrimps (amaebi) in an open raviole made of fresh egg pasta.
They are coated with the same sauce. The sauce is a Brandy tomato sauce base, flavored with the shrimp shells and creamed. Decorated with pink peppercorns.
A cloud of carotene, from the time French dishes had funny names full of history. Like the streets, that’s fun to try to know the origine.
So there was a bloody battle in Crécy and then a reddish soup was created… Nooooo !
It seems there were many fields of carrots in another village called Crécy, in the suburb of Paris. It’s simply a carrot soup.
Full veggie potage, potato, onion…
It is flavored with the butter to start the carrots and a bouquet garni.