Today recipe that I want to share is a recipe of soup or la soupe in French. As you may know, soup in France mostly are a cream-soup. Not like soup in Indonesia that seems like bouillon in French or broth. If you remember I once shared Soupe aux Asperge, Carotte et Mais or another one that a bit similar : Soup Crab Asparagus. Both is like broth soup and like I said, my husband or French not use to have that kind of soup (even if it was delicious). So, my mother in law have shown me many times how to make a soup (French soup). She often use the high pressure casserole or pan to make it, and it cook very fast. I do not use high pressure casserole, but just the normal casserole or sauce pan. Moreover I was not in hurry to make it, so I just benefit and enjoy the time.
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This recipe is a bit similar with the previous recipe that I wrote : Soupe aux Asperge, Carotte et Mais. It's familiar with the name Sup Asparagus Kepiting or Soup Crab Asparagus. This time I have canned crab to make my soup. This dishes I can cook without reading the recipe (more and less). Just like Spaghetti Bolognaise and Nasi Goreng. What made this post a bit special, if you notice, I use another handmade ceramic we made during our visit to Jakarta. This time the bowl is handmade by my husband. He made bowl of soup with glossy white colour as a base and blue around. In Indonesia, this kind of soup we called Sup Asparagus Jagung. Asperge is Asparagus in Bahasa and Maïs is Jagung. I add carotte inside to make more rich. In France, this kind of soup they do not called it as a soup. Apparently if you said soup, on their mind is like a creme soup, and the kind of this they called Bouyon. I should explain to my husband that in Indonesia we called it soup as well, regardless creamy or not :) |
AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
October 2022
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