Beyond Puree Part 2

A delightful asparagus froth in a renovated Ursulan Abbey in Autun:

Spectacular nougat in Beaune:

Vicki's delicious dessert in Dole:


Delicate sugared violets and roses:


A small dish of Chicken and asparagus in Augst:

along with a tasty risotto:

and cheese and sausages in Gruyeres:

Beyond Puree

Well, much to my joy I am back on solid foods. My appetite isn't what it was, and that is not necessarily a bad thing, but I can now enjoy most solid foods.

My friend Vicki flew over from Australia, to check that I really am in one piece, and together we took much joy in re-introducing me to solid foods. The celebration dinner? At one of my favourite restaurants, le Chante Clair.

There I am with my delicious asparagus - perhaps it seems odd that I would go for asparagus, after all my soups, but I just love the stuff, and had to take advantage of the fact that it is in season.

Vicki and I then went on a bit of a spa tour, checking out the waters in various locations around France and Switzerland, and of course enjoying small portions of various delicious things where ever we went.

Aigle... terrine de lapin:



An unusual coal fired raclette at St Pierre d'Albigny:

A lunchtime visit to Italian markets in the French town of Chambery:


Simple meal of kebab meat and salad in Lyon:

Leek and potato soup

2 kg potatoes (ones suitable for purees and soups. eg. Victoria) peeled and chopped
4 medium sized leeks, cleaned and sliced finely
2 tablespoons butter
1 and a half litres of chicken stock
Salt and Pepper to taste

Fry the leeks in butter until softened. Add the potatoes, stir around to coat. Pour in the chicken stock and cook at a slow boil until potatoes are completely soft. Puree and serve