remember writing an article about soups on my French blog last year;
more precisely about the perception of soups in France and New Zealand.
Young French people would tend to consider soups as some kind of food reserved for old people. Indeed, in collective imagination soup sound like some kind of tasteless broth where overboiled leaks and carrots are floating.
I have been living in NZ for a while now and got to understand the funkiness of soups. Even in summer, I am quite happy to transform any combination of ingredients into velvety chowders.
Easy peasy recipe
-Fresh parmesan cheese
-Juice of a lemon
-Half a cauliflower, cooked
-2 medium potatoes
-20cl of milk
Blend all ingredients and gradually add stock to desired consistency. Garnish with tasted pine nuts.