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Pottage Printanier (Spring Soup)

A proper Royal menu always starts with a soup.

This recipe is part of the 2020 - Week 21 Queen Victoria menu. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.

Royal menus for special occasions had multiple courses - starting with Potages (Soups), Poissons (Fish courses), Entrees, Releves (Main meals with meat), Rots (Roats), Entremets (Desserts) and a Side Table of hot and cold meats. At least 2 different food choice were provided for each course.

Queen Victoria was definitely a queen that pushed boundaries. In an era where women were expected to eat small amounts and take their time when eating, the queen was famous for going through a 7 meal course in half an hour, to the desperation of her guests who would have to stop eating the moment she put her cutlery down. At least part of the reason behind her complicated relationship with food was the fact that, as a child, she was forced into a very regimented diet where she would have to eat things like milk and plain bread for dinner. This particular dish is inspired by the 1987 Diamond Jubilee Dinner menu and by the queen's love for seasonal foods. Leek, mushrooms and asparagus are all spring vegetables and come together in this very fresh French Spring Soup - an adaptation of a recipe from Allrecipes.

Download the standardized recipe here:

Potage Printanier
Download PDF • 485KB


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