After a trip through the austere, rugged mountains of the Doubs, we stopped in the hamlet
of Bizot, where Mme. Colette Février has run a restaurant for more than sixty years.
She cooks over the same woodstove her mother did, tends bar just as her father and later her
husband did, and treats diners as though they were her own family.
We had this smooth, simple, but elegant potage to start our meal, followed by a delicious
sauté of local ham and potatoes, salad, and finally the best rhubarb and red currant
compote I've ever had.
I love this soup, which is pure and full flavored. I make it often, and each time I do, I
think of Colette Février.
| (CLICK TO BUY)
1 pound organic carrots, peeled, trimmed, and cut into 1/2-inch rounds
1 medium potato, starchy such as russet, or all-purpose such as Yukon Gold, peeled and cut into quarters
5 cups water
1 tablespoon unsalted butter
Freshly ground black pepper
||Place the carrots, potato, water, and salt to taste in a large saucepan and bring to
a boil over medium-high heat, covered. Reduce the heat to medium and cook until the carrots
are tender, 25 to 30 minutes.|
||Transfer the vegetables and 1 cup of the cooking liquid to a food processor and
purée. Return the purée to the pan and add the butter, stirring until it has melted.
Season to taste with salt and pepper, and serve immediately.|
Excerpted from FRENCH FARMHOUSE COOKBOOK copyright © 1996 Susan Herrmann Loomis.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.