This is a really tasty soup and with peas, lardons and potatoes it really is a meal in itself. The only little hitch is that it is preferable to pass the soup through a mouli before serving to remove any pea skins and bits of lardon and to make sure you get a nice creamy smooth texture.
This recipe is called Poulet Forestier in french which translates to “forest chicken” in english. The word forestier in the name comes from the sauce which is called une sauce forestière because of the mushrooms in the recipe and is a perfect autumn dish. Typically a forestier sauce does not have mustard in it but I find it gives a little something special to the sauce! 🙂
Flammeküche is the Alsatian word for what is called a tarte flambée in french. It has a thin bread dough base with crème fraîche, fromage blanc, onions and smoked lardons. This Alsatian street food is very easy to make at home and is perfect as a light evening meal with some salad, or as a finger food or starter.