Tea at Trianon: Potages d'hiver

John Wilson Croker on Marie-Antoinette

"We have followed the history of Marie Antoinette with the greatest diligence and scrupulosity. We have lived in those times. We have talked with some of her friends and some of her enemies; we have read, certainly not all, but hundreds of the libels written against her; and we have, in short, examined her life with– if we may be allowed to say so of ourselves– something of the accuracy of contemporaries, the diligence of inquirers, and the impartiality of historians, all combined; and we feel it our duty to declare, in as a solemn a manner as literature admits of, our well-matured opinion that every reproach against the morals of the queen was a gross calumny– that she was, as we have said, one of the purest of human beings."

~from History of the Guillotine by John Wilson Croker, 1844

Edmund Burke on Marie-Antoinette

"It is now sixteen or seventeen years since I saw the queen of France, then dauphiness, at Versailles; and surely there never lighted on this orb, which she hardly seemed to touch, a more delightful vision. I saw her just above the horizon, decorating and cheering the elevated sphere she had just begun to move in, glittering like a morning star full of life and splendor and joy. Oh, what a revolution....Little did I dream that I should have lived to see such disasters fall upon her, in a nation of gallant men, in a nation of men of honor and of cavaliers! I thought ten thousand swords must have leaped from their scabbards, to avenge even a look which threatened her with insult. But the age of chivalry is gone; that of sophisters, economists, and calculators has succeeded...."

~Edmund Burke, October 1790

Monday, February 22, 2016

Potages d'hiver

Winter soups from Under the Gables:

The idea of potage is to throw whatever you might have on hand in your fridge, sauté it, add water and some herbs as you like, and throw it in the blender. Perhaps it is a modernized version of the concoction referenced in the nursery rhyme "peas porridge hot, peas porridge cold, peas porridge in the pot nine days old." In those days, they threw everything in the pot and ate from the pot, threw more stuff in the pot, and ate some more....

Potage d'hiver is apparently now a French soup, and I love to make it in winter. Usually I take onions, leeks, carrots, celery, turnips, a small red potato or two, and a parsnip. In this case, I couldn't find any turnips, so I used what I had on hand: onions, leeks, celery, and carrots sautéed in the pot with olive oil, then plain frozen peas, cauliflower, and broccoli added with water, and some herbes de provence and a lot of freshly ground pepper. Let that simmer for an hour or more, and then blend it up. It's a good stick-to-your-ribs lunch. I usually eat it plain, but any kind of garnish would be fine: cheese or garlic croutons, shredded cheese, a dollop of yogurt or sour cream. (Read more.)