• About
  • Work with Me
    • Hire Rocky Mountain Woman
    • Portfolio
  • Recipes
    • How To
    • Appetizers
    • Breakfast
    • Cocktails
    • Condiments
    • Desserts
    • Main Dishes
    • Wild Game
    • Salads
    • Sandwiches
    • Side Dishes
    • Soups
  • Cocktails
  • Loves
  • Contact
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

The Rocky Mountain Woman

Recipes from a Mountaintop

  • How To
  • Appetizers
  • Main Dishes
  • Wild Game
  • Cocktails
  • Desserts
  • Salads
  • Soups
  • Side Dishes
  • Condiments
  • Breakfast
  • Sandwiches
You are here: Home / Loves / The Matchmaker of Perigord

Loves Soups

The Matchmaker of Perigord

Sweet, quick read, great for a snowy day or a long flight or anytime you want to visit another world, very different from your own (unless, of course, you live in a rustic French village)…

What happens to a barber when the people of his village begin to age (and grow bald), and those who still have their hair decide to go to a more stylish barber in another town? He becomes a matchmaker, of course!

There are so many lovely laugh out loud passages in this book! The conversations between the barber and the baker on their fishing expeditions where they try and one up each other with the elegance of their picnic baskets. The feud between two old women (one of whom is the barber’s mother) that leads to an assault by overripe tomatoes… I could go on and on, but really you should just read the book.

Some winter day make this rustic, French vegetable soup and open a bottle of French wine, and sit down and spend an afternoon with the barber and his quirky village. You won’t regret it!

Soupe Villageoise from Le Cordon Bleu at Home:

I halved the recipe and it made enough for two meals for one…

Ingredient List:

1 small head of cabbage
6 T unsalted butter
2 lbs of leeks
8 cups chicken stock
salt and pepper from the mill
1 cup vermicilli
chervil or parsley for garnish

Bring a large saucepan of water to a boil. Remove and discard the large outer leaves of cabbage. Quarter the head and cut out and discard the hard central core.

Slice the cabbage fine and rinse in cold water

Add the cabbage to the boiling water and blanch for five minutes, then drain and rinse with cold water again

Heat 3 T of butter in a large skillet over low heat, add the cabbage and stir to coat with the butter. Cover and cook, stirring occasionally until the cabbage is soft, but not colored, about 15 minutes.

 

Meanwhile, prepare the leeks. Cut off the stringy roots at the base of each leek. Cut off the upper two thirds of the green tops. Starting about 1 inch down from the root end, insert a knife through the white part of a leek and cut through to the top of the green. Rotate the leek and repeat the process so that the leek has been quartered lengthwise but is still connected at the root end. Repeat with remaining leeks. Rinse the leeks well in cold water. Drain and slice thin. Melt the remaining 3 T of butter in a large saucepan over low heat. Add the leeks, cover and cook, stirring occasionally, until soft but not colored. Add the cooked cabbage and stock. I veered away from the recipe here and added a sprig of fresh thyme

Bring to a boil and then simmer for about 40 minutes. Add the vermicilli

Season with salt and pepper and serve with the parsley garnish and some crusty bread!

If you’d like to see what others thought of this quirky, sweet book, please click here

http://foodforthoughtediblebooks.blogspot.com/

http://homeiswheretheboatis.wordpress.com/

http://hyacinthforthesoul.blogspot.com/

http://justbooks-maggieb.blogspot.com/

Related


11 Comments

Get our Recipes via Email

Enter your email address to subscribe to this site and receive notifications of new posts by email.

Get our Recipes via Email

Previous Post: « Parmesan Polenta Pie
Next Post: Quicker St. Paddy’s Day Dinner at High Elevation »

Reader Interactions

Comments

  1. food for thought says

    March 9, 2012 at 8:26 am

    hi i am so happy you read the book, isn’t it great fun! i love your review, your shots are gorgeous and the soup looks warm and wonderful, i am at the beach on a cool 30 degree morn so this has even extra appeal!

    i went ahead and linked in your name at food for thought, if you want to link back to food for thought so others can find more reviews feel free, there is also sarah, mary and maggie that enjoyed this little freench feast~

    thank you so much for joining in, i hope to see you on our next book the violets of march~

    Reply
  2. Mary says

    March 9, 2012 at 8:50 am

    Hi RMW~ Didn’t you love this quirky read? I got so many chuckles & calories from this book! Your soup looks delicious~ the cabbage and leeks combined with the vermicelli looks like a tasty combination! Aren’t you glad you didn’t feel the need to grow the leeks, farm the cabbage & roll out the pasta by hand 🙂 Thanks for joining in the fun with FFT~

    Reply
  3. Dana @ Bungalow'56 says

    March 9, 2012 at 8:50 am

    What a wonderful intro to a recipe. I will be checking the library for this one. And the soup pictures? So deliciously perfect.
    Dana

    Reply
  4. Arkansas Patti says

    March 9, 2012 at 10:24 am

    That book sounds like just what I could use about now. Sounds delightful. The soup looks great and the crusty bread would make it perfect.
    Thank you so much for stopping by with your sweet words and a hug. It helped the healing.

    Reply
  5. EG Wow, Canada says

    March 9, 2012 at 10:35 am

    This looks and sounds wonderful to me. Now I wish I had picked up some leeks this morning at the supermarket!

    Reply
  6. Sarah says

    March 9, 2012 at 12:34 pm

    Oh, this looks delicious and perfect for the day we are having here. It’s cold and wet and I’m snuggled in by the fire. Glad you joined in the fun. I’m going to add your link to my post. ~ Sarah

    Reply
  7. Vicki says

    March 9, 2012 at 1:50 pm

    Thanks for the comment on my post RMW…isn’t it amazing how we change with the changes….I learned that a long time ago, one day at a time.

    Now if I could only find someone who likes to cook, this looks amazingly yummy:)

    I’ll be by to catch up on posts soon. I’ve missed you…

    Reply
  8. Julie Harward says

    March 9, 2012 at 10:40 pm

    This looks so good, I love cabbage cooked any way! 😀

    Reply
  9. Barbara says

    March 10, 2012 at 3:41 am

    I’m reading it now…and loving it.
    Great soup to accompany the book!

    Reply
  10. Jenny Matlock says

    March 14, 2012 at 5:46 am

    What an unusual soup recipe! I like the sound of it AND we’re supposed to have cold weather next week!

    This book does sound different! I’ll have to see if the library has it!

    Reply

Trackbacks

  1. The Matchmaker of Perigord | Home is Where the Boat Is says:
    March 9, 2012 at 8:39 am

    […] Rocky Mountain Woman’s Soupe Villageoise~ […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet The Rocky Mountain Woman

I have a condition called Obsessive Compulsive Food Disorder (OCFD). I can’t walk by a restaurant without checking out the menu or past a bookstore without going in to check out the newest cookbooks. Food is the lens that I view my life through. Read More…

Random image

Get our Recipes via Email

Latest Recipes

pickled red onions

HOW TO MAKE PICKLED RED ONIONS

Leave a Comment

Make a few jars of these and put them on all of the summer things! Hot ... continue reading...

Spatchcock Chicken with Bread Salad

Leave a Comment

This chicken is based loosely on Zuni Kitchen's famous roast chicken. It's ... continue reading...

Elk Stroganoff

Elk Stroganoff

Leave a Comment

Creamy, rich elk stroganoff is a show shopper of a dish. It may look ... continue reading...

Elk Stew With Root Vegetables

Leave a Comment

Elk Stew with root vegetables in the Instant Pot is a hearty, meaty meal ... continue reading...

Elk Swedish Meatballs

Leave a Comment

These Elk Swedish Meatballs were the best thing I've made in a long time. ... continue reading...

RMW Wine Reviews

Wine

Cecchi Chianti classico

Leave a Comment

If you are looking for a nice, inexpensive red wine to drink with all of ... continue reading...

Old Town Cellars Rose’

2 Comments

  I bought this rose' on the recommendation of a nice lady in ... continue reading...

Ste. Michelle Pinot Gris

1 Comment

Their wines are inexpensive, but really good, especially the whites  I ... continue reading...

RMW Shares her Food Travels

Food Travel

Salmon with Cherries

5 Comments

The very first cherries are starting to appear in the markets so I decided ... continue reading...

Clamming in Oregon

2 Comments

I fell in love with the Oregon Coast at first sight.  My boyfriend had been ... continue reading...

Oregon, Again…

2 Comments

\ I'm here again.  I can't stop coming here.  You understand, don't ... continue reading...

My Instagram

    Search RMW’s Monthly Archives

    Search RMW Categories

    Search RMW Tags

    appetizers apples beef boar bread breads cake Cast Iron Cooking chicken cocktails cookies desserts desserts cookies entertaining fish food obsessions game German food gluten free Grandma O's recipes holidays instapot jams & jellies lamb main dish main dishes meat Mexican pasta pie pizza pork potatoes pressure cooker rice salad sandwiches sauces seafood She Shoots soup vegetables vegetarian venison wild boar

    Get our Recipes via Email

    Enter your email address to subscribe to this site and receive notifications of new posts by email.

    Footer

    More from My Loves

    Liberty Fresh Market – Salt Lake city

    Orphan Train

    The Kitchn Cookbook

    How to be the Best Cook in the Neighborhood

    I LOVE RODEO!!!

    More from The Rocky Mountain Woman 'Loves'

    Copyright © 2025 · Divine theme by Restored 316

    Copyright © 2025 · Divine Theme on Genesis Framework · WordPress · Log in

     

    Loading Comments...