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HomeCookbooksFrench CookbooksLa Bonne Soupe Cookbook |
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|  | | | Customer Reviews: | | | Average Customer Review: ( 2 customer reviews )
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8 of 8 found the following review helpful:
 French home cooking May 12, 2000
By Linda Starr
"Freedom Lover"
I first fell in love with this kind of food on a trip to the New Hebrides Islands (the island of Espiritu Santo) in the 60's. Upon returning home I immediately purchased the only book of French cooking around--Julia Child's "Mastering the Art of French Cooking" and put on 20 pounds. This book is wonderful! It's fun to read, easy to work with, and the food is really, really good. I loved the Split Pea soup and the Hunter chicken. Fortuneately, since the paradigm shift in French cooking during the 1970's, there's not a lot of high-fat food here--just good, solid, nourishing comfort food. Enjoy...
 Not as I remembered it.... Dec 09, 2010
By Prisoner Of Hope
"cookbook lover"
La Bonne Soupe used to be one of my favorite restaurants for lunch, and I ate there often. Their onion soup was wonderful, but their Creme Andalouse was the best soup I'd ever had anywhere. I often thought about that soup since I moved from NYC and longed to have some, but never saw it offered anywhere else, so you can imagine how excited I was to learn that the recipe was in this cookbook! In fact, I bought the book for that one recipe alone; anything else would be a bonus.
The ingredients were easy to find - nothing exotic or unusual - and the recipe simple to follow. I'm a terrific cook, and usually "tweek" recipes as I go along, but because I wanted the exact same taste I remembered so well from La Bonne Soupe, I followed the instructions to a "T", apart from substituting half & half for the heavy cream.
What I ended up with was a huge pot of very mediocre, very thick soup. I was a little doubtful about it when I saw that the only "spices" called for were "salt & pepper to taste," but I went along with it, much to my disappointment. The amount of uncooked rice called for was far too much - perhaps that added to the bland taste of the soup; no doubt it added to the thickness. (The soup is pureed in a blender before serving.) It might taste OK to those who've never had the real thing at the restaurant, but this wasn't the Creme Andalouse I often dream of.
I might try the recipe again, adding some spices and cutting the amount of rice called for in half - only because I'm still craving the soup I remember and love so well - but this experience has made me reluctant to try any other recipes in the book.
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