The queen of all soups. This is how New York Times food critic Amanda Hesser described it: “It is one of the strangest and most delicious soup recipes I’ve encountered. … By the time it is done, the ‘soup’ is like a savory bread pudding and the top has a thick, golden crust that your guests will fight to the death over.”
What to drink: A Beaujolais.
For dessert: Chocolate éclairs. The real ones are filled with chocolate cream and not vanilla custard like most recipes in English would have you believe.
April 27, 2020