Best 2 La Soupe De Louviers Recipes

**La Soupe de Louviers: A Culinary Symphony of Normandy**

In the heart of Normandy, a region steeped in culinary tradition, lies a humble yet exquisite dish that has captured the palates of generations: La Soupe de Louviers. This hearty soup, originating from the medieval town of Louviers, has evolved into a symbol of Norman hospitality and a cherished part of French cuisine. As you embark on a culinary journey through this article, you will discover two distinct recipes for La Soupe de Louviers, each offering a unique interpretation of this classic dish.

The first recipe, a traditional rendition, takes you back to the roots of La Soupe de Louviers. It features a rich and flavorful broth simmered with tender lamb, seasonal vegetables like carrots, celery, and leeks, and a medley of aromatic herbs. The second recipe presents a contemporary twist on the classic, incorporating succulent chicken, a vibrant array of vegetables, and a touch of cream for a velvety texture.

Whether you prefer the timeless simplicity of the traditional recipe or the modern elegance of the contemporary version, both variations promise an unforgettable culinary experience. So, gather your ingredients, prepare your taste buds, and let us delve into the art of crafting this Norman treasure, La Soupe de Louviers.

Let's cook with our recipes!

LA SOUPE DE LOUVIERS

La Soupe de Louviers image

Provided by Susan Herrmann Loomis

Categories Soup/Stew Onion Potato Appetizer Vegetarian High Fiber Leek Carrot Turnip Spring Thyme Cabbage Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 hearty servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, peeled and cut in tiny dice
1 pound leeks, trimmed, washed and cut in tiny dice
3 medium turnips (about 6 ounces total), peeled, trimmed and cut in tiny dice
1 large (about 7 ounce) carrot, trimmed, peeled, cut in tiny dice
3 stalks celery (about 4 ounces total), cut in tiny dice
4 medium potatoes (about 10 ounces total), peeled and cut in tiny dice
A half small savoy cabbage (about 1 pound), core removed and very thinly sliced
1 quart water
1 scant tablespoon coarse sea salt
2 whole cloves
2 dried imported bay leaves
20 stalks fresh thyme
Freshly ground nutmeg

Steps:

1. Place the oil and the onions in a heavy stockpot over medium heat and cook until the onion begins to turn translucent and give up some of its liquid, about 4 minutes. Add the leeks, the turnips, the carrot, and the celery, stir and cook, stirring frequently, until all of the vegetables are translucent but not limp, about 15 minutes. Add the potatoes and the cabbage, stir, then pour over the water. Add the remaining ingredients, stir, cover and bring to a boil. Reduce the heat to medium low so the soup is simmering merrily and cook until the vegetables are tender through but not mushy, about 20 minutes. Adjust the seasoning and remove the bay leaves, the cloves, and the thyme.
2. To serve, ladle the soup into 6 warmed, shallow soup bowls. Sprinkle each serving with a pinch of freshly grated nutmeg and serve immediately.

SOPA DE LIMA (MEXICAN LIME SOUP)

Sopa De Lima (Mexican Lime Soup) image

Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.

Provided by Amatre

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 16

Ingredients

9 cups chicken broth
5 skinless, boneless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 tablespoon vegetable oil
4 green onions, chopped
1 large green chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ lime
½ cup chopped fresh cilantro
tortilla chips, for topping

Steps:

Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 21.8 g, Cholesterol 44.8 mg, Fat 7.2 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 1.1 g, Sodium 1693.4 mg, Sugar 5.1 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't be afraid to experiment. There are many different ways to make soupe de louviers, so feel free to add your own personal touches.
Be patient. This soup takes time to make, but it's worth the wait. The longer you simmer it, the more flavorful it will be.
Serve with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Soupe de louviers is a hearty and flavorful soup that is perfect for a cold winter day. It's made with a variety of vegetables, meat, and herbs, and it's simmered until the flavors have melded together. This soup is sure to please everyone at your table, and it's a great way to use up leftover vegetables.