L'Atelier Vert - Everything French Gardening
French home and garden products Weekly musings from an American gardener in Paris Take a garden walk and meet French gardeners This week's seasonal gardening tips Old World gardening techniques In the French kitchen garden This week's French Garden recipes Discover French heirlooms and new continental introductions Studio Green Visit my Bookshelf

This week's French Garden recipe

Join Mailing List

People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.

Chilled mushroom soup with angelica (Vichyssoise de champignons a l'angelique)


For 4 servings:

3/4 lb. fresh mushrooms + 2 very large mushrooms (1 1/2" diameter) (grocery store variety)
3 c. homemade chicken broth
1 fresh angelica stalk with a few leaves
3/4 c. heavy cream
3 T. unsalted butter
Sprig of chervil

Plunge the angelica leaves in boiling water, drain immediately, refresh under cold water, and blot dry with paper towels.

Cut 4 tablespoons of 1/8" dice from the angelica stem. Reserve.

Slice the rest of the stem and place it in a saucepan with the chicken broth, bring to a boil, cover, remove from heat, and allow to infuse for 30 minutes.

Return the broth to the flame, add 2 T. of butter and the 3/4 pound mushrooms, washed and thinly sliced. Bring to a boil, reduce heat, cover, and cook gently 5 minutes. Liquefy in a food processor and put aside to chill.

Melt the rest of the butter in a small saucepan and add the angelica dice. Sweat over low heat 5 minutes, without allowing to color, with a pinch of salt. Add 2 tablespoons water and allow to evaporate. Chill.

Coarsely chop the angelica leaves and add to the cream. Puree in a food processor. Add to the chicken broth mixture, and pass it all through a fine strainer, pressing down hard on the solids. Chill.

Clean and very finely slice the 2 large mushrooms.

Serve in chilled bowls, topped with the sliced raw mushrooms and sprigs of chervil.

This original and refreshing soup is from Paris' soup master Roland Durand.


Products of Interest:
Valle Noire stoneware conical soup tureen

Try some of our past French garden recipes:

Appetizers and small dishes


Beef, pork, lamb, and veal



Fish, shellfish, and crustaceans




Preserves, pickles, and other cupboard delicacies

Quick bites



Salads and small plates




from our online store
© 2017 L'Atelier Vert - - Everything French Gardening® | Trademark statement | Terms and Conditions | Privacy Policy
This site is operated by L'E-Commerce LLC DBA L'Atelier Vert. | Website by Pallasart Austin Texas Web Design