Comments for soupsong.com

Comment on cuckoo for coco de Paimpol by annabelle lenderink

annabelle lenderink — Wed, 07 Apr 2010 21:18:19 +0000

Nice article and photo’s. I’m a grower in California and grow many varieties of shelling beans, although unfortunately not Coco de Paimpol. Am actually looking for a description/history of the group of beans that fall under the rubric Coco.Any ideas? Thanx,Annabelle

Comment on Nobody spooks like the English by C.K.

C.K. — Wed, 07 Apr 2010 15:30:32 +0000

Just found your blog - great read, hope you start it back up again! Enjoy reading the recipes on your recipe site too.

Comment on Will the real French onion soup please stand up? by Christina Rebuffet-Broadus

Christina Rebuffet-Broadus — Wed, 24 Feb 2010 15:25:24 +0000

Lovely article on what I consider to be one of the yummiest French soups around. Indeed, it is a Lyon specialty–thanks for setting the story straight for all you readers who think French onion soup, is well, just plain old French. I’m lucky enough to live not too far from Lyon and will certainly put Les Fine Gueules on my list of places to eat on my next trip to France’s other city of lights.

Comment on About by Lois Anne Rothert

Lois Anne Rothert — Fri, 29 Jan 2010 05:48:08 +0000

January 29, 2010

I am dazzled. I just read a lovely review of my Soups of France and wish to thank the writer. This blog is new to me (most blogs are, I must say) and I do not know the rules for finding the blog-ger.

Au secours! Merci bien.

Lois Anne Rothert

Comment on “He had often eaten oysters, but had never had enough.” by catherine

catherine — Wed, 21 Oct 2009 08:42:04 +0000

Back in Tassie, there was a Japanese venture of growing a type of oyster called “mud oysters” to be used for making oyster sauce. It did not work and they had to go so the oysters stayed and we found the site! Wearing shoes we paddled in the mud no to have the bottom of our feet lacerated by the sharp hedges of the oyster shell (they were vicious!)and picked up a few for dinner. I remember the huge shells and the size of these oysters was just unreal… The New York cut size! We could not gently slurp them down our throat so we decided to make an oyster chowder. To tell you the truth, the labelling of Guiness (thick, rich and creamy) really goes for that chowder! Just heart warming and so so rich! The memories of slurping this soup sitting on the veranda looking at the sun going down the bay of Cygnet was just made of that special moment when you think that life is real good!

Comment on Oh, that Dog who Smokes by Marsha Raulston

Marsha Raulston — Thu, 08 Oct 2009 19:07:07 +0000

Just happened upon this site … while looking for information about Au Chien Qui Fume (translated literally, The Dog Who Smokes) ….and love the information about soup! Soup is one of our favorite things to eat … an entire site dedicated to soup … how wonderful! I have a very heartwarming story about Au Chien Qui Fume. We have a dear friend from Dallas TX who loves Paris and has been there 30+ times over his life of 84 years. We were in Paris this spring, April 2009, with him and he celebrated his 84th birthday while we were there. On each trip to Paris over the past 64 years he has eaten at Au Chien Qui Fume. The first time he was there he was druing WWII and on R&R for a day in Paris. This small group got to Paris late at night and the only place still open was a lovely little bistro on the east bank called Au Chien Qui Fume and the America soldiers were welcomed warmly by the owners and staff. It was a particulay meaningful time since he had just come from the front at the Battle of the Bulge and as an officer had lost many men. He has made it a point to go back to eat there on every visit since! He still got tears in his eyes as we sat there this spring as he remembered that first cold night in Paris when some warmhearted French people had welcomed some sad and hungry young soliers who needed a few hours to try to forget the horors of war. He says the food and hospitatiy are still as good today as he remembered it being that cold and rainy night 64 years ago. Thanks for your great article that encouraged me to take the time to share this story. We will now always go back there when we are in Paris and I hope many of you get the opportunity also.

Comment on Collaborating, etc., in Vichy, France by catherine

catherine — Wed, 07 Oct 2009 12:39:59 +0000

Oh well! Soup or no soup, it was a pleasure to be there and the hunting for the good soup is always exciting… As from now on, soup is on the menu every night until Spring! My customers love it. Last night, I made “Soupe Verte” (translate green colored soup with everything green vegies in it)… For this one, it was made with radish, lettuce and betroot leaves. It has so much goodness in it and usually those leaves are thrown away!!! Grave erreur!!! So Fry a little onion and then add all the leaves and fry, then add water to cover the leaves (fresh chicken stock if you must and if you have), then a couple of cubed organic potatoes, the waxy type, salt, pepper and grate a little nutmeg then put in the blender and serve with Devonshire clotted cream (I have an organic cream from the market in Bourges at the moment to die for!) if you must! ET VOILA…. A little secret, try fried beetroot leaves in butter, garlic and parsley… Absolutely Yummy!

Comment on Un bouillon de poule revives the Saint of the Day by Sharon Snow

Sharon Snow — Sat, 03 Oct 2009 07:37:39 +0000

Aloha, Pat! Long time, but you know, seems like we connect in the fall of the year. Maybe that’s because I start craving soup! Loved this blog - I thought it was a real reflective light in that chicken broth until I read about the drapes. I think I’ll keep my first thought - not Holy Cow, but Holy Hen? LOL

Comment on When lilacs last in le jardin bloom’d by Susan

Susan — Wed, 23 Sep 2009 19:09:25 +0000

Soupe au pistou is my favorite soup, but I have never made the pistou with tomatoe paste before, nor have I ever encountered a recipe where the garlic (practically) out numbers (so to speak) the basil. Can’t wait to give this recipe a try!!!

Comment on Love Soup: The World of Anna Thomas by Susan

Susan — Wed, 23 Sep 2009 18:56:38 +0000

How lovely, a new Anna Thomas cookbook! The wonderful thing about Anna’s recipes is that they are fresh and delightful, and can be made without investing a decade of time into the process. It is always a joy to be in Anna’s luminous presence.