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Recipes & Entertaining Ideas

Filtering by Tag: Paris

Al Fresco Entertaining

Marc J. Sievers

Hosting an al fresco soirée is one of my favorite things to do when the weather is just too beautiful to stay indoors.  For this years Le Dîner en Blanc Chicago I partnered with Caspari to create the ultimate, portable tablescape perfect for an all-white dinner outside!  Below I have included detailed images, my WGN News segment, and shoppable links (all from behind the scenes!) so you can easily recreate my tablescape for yourself at home or on-location!

Watch: WGN News Segment featuring Caspari and Le Dîner en Blanc 


Store-Bought Food

Baguette
Olives
Cashews
S&P Potato Chips
Peppadews
Rosé
Champagne
Sparkling Water



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Apple & Herb Wellington

Marc J. Sievers

When I began testing this recipe for my new cookbook Table for Two: Cooking and Entertaining for You and Your +1, the combinations of ingredients seemed endless (and they really are!).  I finally settled on a selection of fresh herbs, apple, fragrant fennel and onions.  To give it even more “body”, I added Gruyère cheese that I diced into very small cubes.  This prevented the filling from getting too heavy with melted cheese, and instead created pockets of gently melted Gruyère that added the right amount of richness to the finished dish.  Keep in mind, this recipe does make two larger portions, so I like to serve it alongside a salad dressed in my French Bistro Vinaigrette

What I love most about this recipe is that you can interchange the fresh herbs and filling and have it adapt to be season specific.  During the fall and winter, I like to use fresh sage and rosemary (a perfect vegetarian main course for the holidays!), and replace the parsnip with butternut squash.  In the spring and summer, I love using basil and chives, and replace the apple with zucchini.

Like this recipe, so many other recipes from Table for Two are adaptable to help make entertaining as easy, elegant, and as truly delicious as possible, for you and your plus one!


Apple & Herb Wellington

Ingredients (serves 2)

  • Olive Oil – 3 tablespoons

  • Fennel – ¾ cup, ½-inch diced

  • Yellow Onion – 1 medium, ½-inch diced

  • Parsnip – 1 medium, peeled, ½-inch diced

  • Pink Lady Apple – 1 medium, ½-inch diced

  • Thyme – 2 teaspoons, finely minced, fresh

  • Sea Salt – ¾ teaspoon

  • Black Pepper – ¾ teaspoon

  • Garlic – 2 cloves, finely minced

  • Parsley – 3 tablespoons, finely minced, Italian flat-leaf variety recommended

  • Whole Cashews – ⅓ cup, rough chopped

  • Golden Raisins - ⅓ cup

  • Parmesan Cheese – 2 tablespoons, freshly grated, Parmigiano-Reggiano recommended

  • Gruyère Cheese – 3 ounces, ¼-inch cubed

  • Frozen Puff Pastry – 1 sheet, thawed overnight in the refrigerator

  • *Egg Wash – 1 extra-large egg lightly beaten with 1 tablespoon of water

Directions

1.     Start by preheating the oven to 400 degrees F.  Line a half sheet pan with parchment paper.  Set aside.

2.     In a medium sauté pan set over medium heat, add the olive oil.  Once hot, add the fennel, onion, parsnip, apples, thyme, salt, and pepper.  Cook for 10-12 minutes, stirring occasionally, until very tender, but not brown.

3.     Add the garlic and parsley and continue cooking for another 1 minute, being careful not to burn the garlic.  Transfer to a medium bowl to cool for 5 minutes.  Once cooled, stir in the cashews, raisins, and both cheeses.

4.     Next, on a lightly floured surface, roll out the thawed puff pastry dough to be roughly 12x14-inches.  Cut the dough in half creating 2 pieces measuring 12x7-inces.

5.     Divide the filling evenly onto half of each piece of dough, leaving a ½-inch border.  Brush the border with egg wash*, and fold over top the other half of each side of the dough.  Using the tines of a fork, seal the edges by of the dough by pressing the tines lightly into the dough.  Do this on all three sides or each packet.  Transfer to the prepared baking sheet.

6.     Brush the tops with egg wash*.  Using a small knife, cut three slits on the top of each packet.

7.     Bake for 15-20 minutes, or until the pastry is puffed up and golden brown.

8.     Remove from the oven and allow to cool for 5 minutes before serving.

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My Intimate Affair with Paris, in Chicago!

Marc J. Sievers

P.O.S.H. Chicago

In the June issue of Chicago-Woman Magazine, my article INSPIRÈ: A Curated Collection of Parisian Inspiration featured local Chicago boutiques bursting at the seams with fabulous Parisian flare!  As a regular ORD to CDG traveler, there were still more of my favorite Chicago spots with a French accent that I wanted to share with you.  This “Toddlin’ Town” we all love and adore is replete with ways to take a mini Paris-inspired stay-cation just by climbing into the back of an Uber!  From flowers, to bakeries, to hotel silver, fragrance, and French fries, I hope you enjoy a look into my intimate affair with Paris, in Chicago!


Christine Noelle Design

When I stumbled upon Christine Noelle Design tucked away on Oak Street, I was instantly inspired and transported to Flower.fr which is a favorite floral boutique of mine in the Saint-Germain-des-Prés neighborhood of Paris, on Rue de Babylone.  Christine’s charming, colorful, and delicate studio in Chicago is about simplicity at its best!  Her studio is filled with fresh blooms, rustic farm tables, and French antique touches that set her well apart from others in the city.  Both studios are a must visit!

Flowers: by Christine Noelle Design.  A full service flower studio filled with a fresh daily selection of unique and one-of-a-kind blooms, celebrating each season, while manipulating color, texture, and composition to strike beauty and balance.  Individual blooms and full arrangements available. 

Christine Noelle Design

106 East Oak Street, Chicago, IL 60610

312.475.1500

www.ChristineNoelleDesign.com


Hendrickx Bakery

At Hendrickx Bakery in the Gold Coast, it starts with top quality ingredients:  the best butter directly imported from France, artisanal flour, and lots of patience (as it takes them 18 hours to prepare fold after fold for the perfect croissant dough).  The result is irresistible, light, airy, buttery, flaky.  Your challenge—decide which of their twelve varieties to choose from!  Walking into Hendrickx, which also serves salads, soups, tartines, and other Parisian essentials, is like walking into a patisserie in Paris – instant charm, warmth, and amazing food!  The next time you are in Paris, check out Mamie Gateaux for simple country cakes, food, and charm!

Croissants:  by Hendrickx Bakery.  Discover our artisanal breads, croissants, macarons and pastries.  Enjoy a home-made sandwich or soup or salad, all prepared from scratch on the premises by Belgian Chef Renaud Hendrickx and his inspired team.  Before you leave, don't forget to take a peak in the all open kitchen, who knows, Renaud might offer you a sample of one of his new products!

Hendrickx Bakery

100 E Walton Street, Chicago, IL 60611

312.649.6717

www.HendrickxBakery.com


diptyque

Synonymous with French fragrance, diptyque threw opens its doors in Chicago in November 2012 on North Damen Avenue in Wicker Park.  The incredibly elegant and sophisticated interiors by Jennifer Studio gives you the feeling of stepping inside a jewel box filled with complex and layered textiles, finishes, and of course some of the most cultivated fragrances in the world.  My personal favorites are Géranium Rosa, reminiscent of the red geraniums that fill Parisian window boxes in the summer, and Feu de Bois for the woodsy scent of billowing smoke from wood-burning fireplaces in the fall and winter!  

Candles: by diptyque.  The diptyque story began in Paris 51 years ago, at 34 Boulevard St-Germain, with three friends Christiane Gautrot, interior decorator, Desmond Knox-Leet, painter, and Yves Coueslant, theatre administrator and set designer. Previously designing fabrics and wallpaper for Liberty and Sanderson, together they teamed up in 1961 and opened the first diptyque boutique to showcase their fabric designs. With their unique taste, they gradually transformed the store into a chic bazaar offering a fascinating variety of unexpected items, unique to Paris, which the trio brought back from their travels. In 1963, they introduce the first diptyque scented candles – Aubépine, Cannelle and Thé - and a few years later, they launched their first eau de toilette, L’Eau. Today, the brand’s extensive product portfolio includes home and personal fragrances along with a body care line.

 diptyque

1645 N Damen Ave, Chicago, IL 60647

773.252.3989

www.DiptyqueParis.com


P.O.S.H. Chicago

Whenever I need a retail pick-me-up, I always head to P.O.S.H. on State Street!  With a desire to offer something unique to the consumer that had grown weary of “sameness”, their small shop is met with a warm reception as the search for pieces that haven’t been mass-produced for coast-to-coast consumption is shared by many.  This is where I like to look for unique hostess gifts, celebration gifts, and truly French vintage tabletop décor – it is like walking into a gleaming Parisian dream!  I especially love holiday time as their window displays are just beyond magical! 

Home Décor & Gifts: by P.O.S.H.  “At some point in your life, you want something that feels authentic - something that speaks to you.” That thought is what drives P.O.S.H. to search high and low for the items that stock its shelves - an eclectic assortment of vintage Hotel and Estate Silver, Restaurant China and Dinnerware and an ever-changing mix of European Flea Market Finds. Found in such disparate places as long-shuttered American china warehouses and restaurant supply depots to the antique markets and auction houses of Europe, the items sold at P.O.S.H. are often one-of-a-kind or limited in quantity. From a vintage silverplate tea service once used in an English Country Inn to a beautiful water pitcher from a Grand Hotel in New York, most of our pieces tell a romantic story of an age gone by.

P.O.S.H.

613 N State Street, Chicago, IL 60654

312.280.1602

www.PoshChicago.com


Le Petit Paris

Probably my most-visited French restaurant in Chicago is Le Petit Paris on Chestnut Street.  It is my go-to spot to sit in the bar area and sip a glass of Champagne while nibbling on a basket of pomme frites, as Edith Piaf plays from the wall mounted jukebox!  There are blinking garlands of Christmas lights in the bar, the occasional Valentine decoration on the wall, and even a couple rolling office chairs for “extra seating”, all of which (and more!) equal eclectic perfection!  Le Petit Paris has genuine charm and personality, partly from the ambience, and also from Alain—chef, owner, bartender, and music volume controller (I like it loud!).  He works seven days a week at his restaurant and goes to the markets every morning at 6:30am to secure the day’s freshest produce, meats, fish, and poultry.  He is then in his kitchen preparing and cooking until the doors open for dinner service starting at 5:00pm. This is truly a hidden gem of Chicago!

French Bistro: Le Petit Paris.  Locals and visitors alike are drawn to the ambiance and relaxed atmosphere of our classic French bistro. Chef/Owner Alain Sutbon lights up the evening and provides a warm setting for lively conversation over a glass of red wine and fabulous French cuisine.  Along with our fine selections of French wines, our signature dishes include Duck with Grand Marnier Sauce, Oven Roasted Rack of Lamb, and fish.  Daily trips to the market are used to give you the freshest ingredients!  To complete the evening, try our house-made desserts with a glass of port.  Check often for monthly specials!

Le Petit Paris

260 E Chestnut St, Chicago, IL 60611

312.787.8260 (Call for reservations)

www.LePetitParis.net

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Watch: French Bistro Vinaigrette

Marc J. Sievers

Every time I am in Paris, I am mesmerized at how simple and delicious the classic bistro food is!  The menus are long and extensive, but each and every dish seems to be accompanied by a petite salad dressed in a light and creamy vinaigrette – the iconic creamy mustard vinaigrette.  There are thousands of cookbooks and online recipes with different versions on this classic vinaigrette with alternating ingredients and measurements.  And truth be told, some of the ones I tried are really very good, just not what I remember from my Parisian experiences. 

So I set off on my vinaigrette journey armed with an obscene amount of oils, jars of different mustards, whisks, and measuring cups.  Batches and batches later I finally figured out a few small but important tricks to recreate this iconic dressing at home in Chicago; Crème Fraiche, a garlic press, and a combination of both olive oil & vegetable oil.  Adding Crème Fraiche gave it more of a creaminess and tang, that when I left it out, it was noticeable in both texture and flavor.  Instead on mincing the garlic and having the vinaigrette have small pieces in it, using the garlic press turned the garlic into almost a paste which incorporated into the dressing better.  Finally, adding both the olive oil and vegetable oil was, I my opinion, the biggest key to my French Bistro Vinaigrette.  Using all olive oil was too heavy in taste, and using all vegetable oil didn’t add any flavor.  Using both was the perfect combination!

Making my French Bistro Vinaigrette doesn’t take more than 5 minutes and is the perfect accompaniment on a variety of salads, even ones with roasted vegetables and fruit.  It is also quite lovely to decorate a cheese plate with – the mustard really comes through the dressing and amps up the flavors of certain cheeses, like Gruyere.  It is also fabulous to serve alongside a crudité platter.  Salad greens, vegetables, cheeses, and fruits are about to become even more exciting!

Watch my webisode on French Bistro Vinaigrette


French Bistro Vinaigrette 

Ingredients (make 1 ¼ cups)

  • Egg Yolks – 1 extra-large, at room temperature

  • Sea Salt – ½ teaspoon

  • Black Pepper – ½ teaspoon, freshly cracked

  • Champagne Vinegar – 2 tablespoons

  • Crème Fraiche – 1 tablespoon

  • Dijon Mustard – 2 teaspoons

  • Garlic – 1 clove, crushed using a garlic press

  • Vegetable Oil – 7 tablespoons

  • Olive Oil – 1 tablespoon

Directions

  1. Place all of the ingredients into a jar with a tight-fitting lid. Shake vigorously for about 60 seconds.

  2. Refrigerate for at least 30 minutes before dressing a salad.

Tip: This is by far my most favorite vinaigrette and one that I keep constantly on hand.  It can be prepared up to 7 days in advance and stored in an air tight container.  Just remember to make sure you are using both fresh egg yolks and crème fraiche in order for it to maintain its shelf life.  

Order a signed copy of my cookbook Entertaining with Love!

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Luxurious Onion Sipping Broth

Marc J. Sievers

Last year, while Ryan and I were in Paris, we went to an absolutely fabulous and charming Basque restaurant called Beaurepaire.  We went with friends on our last night there.  The restaurant itself was a cozy little place very near to Notre-Dame, on the Left Bank situated at a quaint little cobblestone square along rue de la Bûcherie (one of the oldest streets in Paris).

A friend we were traveling with had suggested the restaurant after she visited it before on a prior trip.  The cuisine is of Northern Basque Country, which is actually in southern France, but is a region of blending cultures where the northern border of Spain and the southern border of France have melded over the centuries.  It is a rustic and earthy cuisine with all of the advantages and refinements brought out in a Parisian restaurant.

We sat at a country-style table and perused the menu, full of surprises, questions, and delights.  I noticed that they had an onion soup available and learned from the waitress that it was, in fact, vegetarian!  She was surprised that I was surprised and further explained that it was made with onions, water, cream, butter, and a little bit of salt and pepper.  C’est tout.

Because my French is non-existent, I asked her again just to make sure we both understood.  She replied emphatically in English, “Absolutely not!  Why would we ever use broth in our onion soup?”  Being a vegetarian, I hardly ever get to enjoy soup at most restaurants as it’s invariably made with some sort of beef or chicken broth (out of laziness, according to our hostess that evening). So, as my first course I elected the Northern Basque-inspired onion soup.

When it arrived I knew I was in for a treat.  The soup was light, rich, and very thin—it rather resembled a sipping broth—and had an aroma I can only describe as deliciously honest.  I knew exactly what was in it.  It was garnished with a few dashes of hot paprika, bit of fresh green herbs, and two pieces of baguette bread lightly toasted with delicious Gruyère cheese melted on top.  After my first sip I literally exclaimed it was the best soup I had ever had in my life.  It was a beautiful savory broth that was lightly flavored with onions and made perfectly luxurious with cream.  It was so incredible that I asked if I could cancel my main course and have an even bigger bowl instead, and of course with more bread!  She happily obliged. 

For almost a year I have talked about the Beaurepaire onion broth, telling anyone who will listen to me about the world’s greatest soup, just how absolutely fantastic it was, and how I was eager to get into the kitchen and try my hand at this delicious savory onion broth.  After a few rounds of testing, especially during the properly chilly winter weather we have been having in Chicago, I finally came up with my version:  Luxurious Onion Sipping Broth.

This is a very thin, but warmly rich, broth that is perfect for sipping at the beginning of a meal, enjoyed on a cold afternoon to warm up after a day of being outside (Après-ski, anyone?!), and especially when you are feeling a bit under the weather—it instantly warms your toes and makes you feel cozy.  I have found that the best serving size is between 5 to 6 ounces.  The flavors are light, well-rounded, and subtle.  Just as the Beaurepaire chef did, I finish my Luxurious Onion Sipping Broth with a dash of hot paprika and some finely minced flat leaf parsley.

You can serve this either in a teacup or mug so it can be sipped slowly and savored (the teacup adds a bit of fun when serving!).  In fact, as I’m writing, I am watching the snow fall on a fabulous and tranquil afternoon and I have a little cup right next to me to help stay warm!

Happy cooking!


Luxurious Onion Sipping Broth

 

Ingredients (makes about 7 cups)

  • Yellow Onions – 10 cups, sliced ¼-inch thick

  • Butter – 4 tablespoons, unsalted

  • Garlic – 5 cloves, thinly sliced

  • Sea Salt – 1 ¼ teaspoon

  • White Pepper – ¾ teaspoon

  • Water – 10 cups

  • Heavy Cream – ¾ cup

  • Hot Paprika – for garnish, optional

  • Flat Leaf Parsley – finely minced, for garnish, optional

Directions

  1. In a large heavy bottomed pot set over medium heat, add the butter. Once hot, add the onions, garlic, salt, and pepper. Cook for 10-12 minutes until translucent and tender, stirring occasionally.

  2. Next, add the water. Bring to a boil, then reduce the heat to low and simmer, uncovered for 45 minutes. Then, remove from the heat.

  3. Using a slotted spoon and working in small batches, remove all of the onion and garlic pieces and place them into a fine mesh sieve set over a bowl. Using the back of a wooden spoon, gently press to expel as much liquid as possible. Once all of the onions have been processed, return all of the liquid back into the pan.

  4. Stir in the heavy cream and gently reheat over low heat.

  5. Check for seasoning, and serve. Garnish with a few dashes of hot paprika and a little fresh parsley, if desired.

Tip: This broth can be stored for up to 4 days in the refrigerator in an airtight container.  Gently reheat over a low heat before serving.

Idea: Since this is really more of a sipping broth it is really meant to either start a meal, or be served as a goûter (afternoon snack) to help warm you up on a chilly afternoon or evening.  Of course, just the broth alone is a fabulous light lunch or dinner with a big green salad, baguette, and some cheeses—très chic!  It is equally as flavorful with or without the addition of garnishes. 

Order a signed copy of my cookbook Entertaining with Love!

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Radish Tartine

Marc J. Sievers

All over Paris, there are tartines on almost every menu – from little bistros, patisseries, and even some of the more elegant hotel bars.  Some were very complex with layered ingredients, while others were as simple as homemade butter and luscious fig jam.  A tartine is essentially an open face sandwich using hearty crusty bread like a French Boule.  They can be served warm or room temperature, sweet or savory, and the possibilities of flavor combinations and layering are endless!

My Radish Tartine—inspired by a recent trip to Paris farmers markets—is a perfect combination of spicy radishes, fresh herbs, delicate butter, crunchy bread, and it finishes with a bright lemony freshness.  This elegant yet rustic tartine is perfect for cocktail hour when cut into bite-sized pieces, and is fabulous with a glass of dry Champagne.  If you add a simple pile of dressed greens and a cup of homemade soup, a tartine becomes a lighter lunch or even a casual dinner.  While there are no official rules as to what a tartine can be topped with, my rule (and as the French!) is it must be made with fabulous bread and butter!


Radish Tartine

Ingredients (serves 4)

  • Butter – 4 tablespoons, unsalted, at room temperature (European-style recommended)

  • Chives – 1 tablespoon, fresh, finely chopped

  • Dill – 1 tablespoon, fresh, finely minced

  • Lemon Zest – ½ teaspoon

  • Sea Salt – ¼ teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked

  • Honey – 2 teaspoons

  • Radishes – 1 1/3 cups, diced ¼-inch

  • French Boule – 4 large slices (you can also use Sourdough, Wheat, or Tuscan Pane)

Directions

  1. In a small bowl, add the butter, chives, dill, lemon zest, sea salt, black pepper, and honey. Mix together until fully incorporated. Set aside.

  2. Next, toast the bread slices in a toaster until lightly golden brown.

  3. While the toast is still warm, spread the butter mixture evenly onto each slice and arrange 1/3 cup of diced radish on top of each slice. Sprinkle with more sea salt and black pepper to taste.

Order a signed copy of my cookbook Entertaining with Love!

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The City of Lights - Paris!

Marc J. Sievers

The City of Lights – Paris, France – in my opinion should be called “The City of Inspiration”!  Having just spent eight glorious days there eating, shopping, and of course enjoying some fabulous French wines, I brought home a million (and one!) food, décor, and style ideas.  The weather was mostly sunny, the air was filled with smells of freshly baked bread, and the gardens and trees were just starting to get their Spring buds—it was the perfect backdrop for my first trip with my husband Ryan to celebrate our third wedding anniversary with great friends. 

Since I have been home (for about 8 grueling American days) I have been going through the almost 1,200 photos that I took during my trip — everything from street vendors, patisseries, bistros, flowers and of course the Eiffel Tower and Versailles.  In the coming months, sprinkled amongst my regular posts, I will be sharing Paris-inspired posts, each filled with original recipes, décor ideas, and style concepts that will take you on a virtual vacation and impart some Parisian flair into your everyday living.  Grab your beret!  Our first stop is Ralph’s!

Ralph’s is Ralph Lauren’s second restaurant—the first was RL in Chicago—which opened in 2010 in the romantic Saint-Germain-des-Prés neighborhood in Paris.  It was also the backdrop to our anniversary dinner!  RL in Chicago is our “go-to” restaurant whether we are grabbing a quick lunch, aperitif, or a cozy dinner, so the only place we could imagine creating a lasting memory for our anniversary dinner on our first trip to Paris was Ralph’s.  The moment we stepped out of the taxi (at a very un-Parisian early 7:00pm) we knew we were in for a stunningly beautiful evening.  As we walked through the heavy double outer doors, through the stone vestibule, and into the swoon-worthy inner courtyard, I couldn’t help but to stop and peak through the windows on the world-famous designer’s Paris flagship boutique.

The particular window I peek through first was the jewelry salon, where sitting atop a fireplace mantle were two ornate Chinese ginger jars filled with dozens of red roses.  They took my breath away.  These two simple components—materialized on a truly grand scale—were somehow going to come back to Chicago with me!  For months I had been struggling with just how to finish the sideboard in my dining room—no longer!  As I tucked that idea into the back of my mind, walked through the courtyard, and stepped into the “magazine worthy” restaurant, the simple and elegant theme of the red roses continued at the bar, on every table with small clusters in simple glass vases, and even fifteen feet in the air by way of towering mantle pieces crowned with velvety red roses.  I felt as though I was in a chic and fabulous dream!  The rest of the evening was filled with champagne, laughter with close friends, scrumptious food, and lasting memories that I will cherish for years to come.




Inspiration is about seeing something that impresses you in a way that you want to create your own interpretation of it and adapt into your own style, scale, and budget. Inspiration is about being inspired—motivated by something, based on a particular example, feeling, or flavor, and is not about copying or duplicating. Inspiration comes in many forms and from countless sources and well-executed inspirational experience will incorporate details you love and want to pay homage to. - MJS


TIP: When arranging small clusters of roses, arrange them at least 3 days before your soirée. This will allow each bloom to open up and become more full.  Change the water everyday and re-cut each stem ¼ inch to ensure the flowers stay fresh and drink as much water as possible.  

Order a signed copy of my cookbook Entertaining with Love!

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Roasted Cauliflower Soup

Marc J. Sievers

Winter is in full swing in Chicago—as it is in so many other parts of the country!  We’ve had snow, the wind whipping off of Lake Michigan, and the result for me has been a craving for a big bowl of piping hot soup.

It was just a few days ago that I got the craving for roasted cauliflower florets with bleu cheese sauce for dipping (a favorite snack of mine!), and I decided to make the roasted florets into a soup.  I wanted a soup that would be satisfying, creamy, and filled with fresh vegetable flavors.  I happened to be out of fresh Rosemary and Thyme, so to flavor the soup I turned to my bottle of Herbes de Provence—and I am glad I did! 

My Roasted Cauliflower Soup has beautiful flavor from the dried herbs, including a light floral taste from the lavender.  And since I had two slices of Max Poilane bread left from my loaf, I made those into Butter Croutons to have float atop my luxurious Roasted Cauliflower Soup.  Ryan opened a bottle of chilled Rosé, I filled two huge bowls full of soup, and we watched some old episodes of The French Chef as we enjoyed the snow fall that evening.  It doesn’t get better than this!


Roasted Cauliflower Soup

Ingredients (serves 4 as main course, 6 as soup course)

  • Cauliflower – 2 heads, just florets

  • Olive Oil – 6 tablespoons, divided

  • Sea Salt – ½ teaspoon

  • Black Pepper – ½ teaspoon, freshly cracked

  • Butter – 2 tablespoons, unsalted

  • Carrot – 1 large, peeled, and ½-inch diced

  • Yellow Onion – 1 small, ½-inch diced

  • Garlic – 4 cloves, finely minced

  • Herbes de Provence – 1 teaspoon, dried, lightly crushed

  • Vegetable Stock – 4 cups

  • Half and Half – 1 cup

  • Green Onions – 3 stalks, trimmed, thinly sliced

Directions

  1. Preheat the oven to 425 degrees F.

  2. Place the cauliflower florets onto a sheet pan and toss with 4 tablespoons of olive oil, salt, and pepper. Roast for 30 minutes, until lightly browned and tender.

  3. Meanwhile, in a large heavy-bottomed pan set over medium heat, add the butter and remaining 2 tablespoons of olive oil. Once hot, add the carrots and onions. Cook for 10-12 minutes, stirring occasionally until tender.

  4. Add the garlic and Herbes de Provence and cook for another 1-2 minutes more, being careful not to burn the garlic.

  5. Add the stock, raise the heat to high, and bring to a slow boil. Then, reduce the heat and simmer for 5 minutes. Turn off the heat.

  6. Add the roasted cauliflower. Using an immersion blender or food processor, pureé the soup until smooth and thick. Stir in the half and half. Reheat over medium heat until just heated through.

  7. Garnish with green onions and croutons. Serve hot.


Butter Croutons

Ingredients

  • Bread – 2 slices, cut into ½-inch cubes

  • Butter – 3 tablespoons, unsalted

Directions

  1. In a medium sauté pan set over medium heat, add the butter. Once melted, add the bread cubes. Toast for 5-10 minutes, tossing occasionally, until lightly brown.

Order a signed copy of my cookbook Entertaining with Love!

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