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	February 2006	Newsletter n°42



	In the cold weather, soups are welcome Soups have made a come-back. They are healthy, tasty and easy to warm up at lunch time and serve with cheeses or terrines. Within our large range of soups, try forgotten vegetable soups as organic Jerusalem artichoke soup or organic potimarron soup. To vary your meals, warm up slowly, without boiling, our lobster soup from Brittany or our Bresse blue cheese leek soup. And if your are ready to give your heart on Valentine's day, the 14th of February, our chocolate heart filled with fine chocolates, by Joël Patouillard, is a good compromise. Anne for LeGourmetMarket.com Caution : we don't deliver to the United States
	Vegetable soups

	Basil flavored tomatoe soup

		A rich and thick soup made with well-ripened tomatoes, enhanced by basil, from the well-known chef, Georges Blanc. Learn more Chief : Georges Blanc (Vonnas, Ain, France) Make an order

	Organic sorrel soup

		Sorrel is full of C vitamin and gives this soup a pleasant acidulous taste. Learn more Farmer : Oh ! Légumes oubliés (Sadirac, Gironde, France) Make an order

	Fish soup from Le Guilvinec

		This old recipe from Brittany is a delicious blend of freshly fished fishes, finely grounded. Learn more Cannery : La pointe de Penmarc'h (Douarnenez, Brittany, France) Make an order

	Organic mustard leaves soup

		Rich in minerals, the mustard leaves give a lot of character to this soup and an iron after-taste. Learn more Farmer : Oh ! Légumes oubliés (Sadirac, Gironde, France) Make an order

With your soup :


Dry sausage from Aveyron	Beef tail paté	Duck terrine with ceps	Terrine with figatelli	Saint-Nectaire fermier	Mont-Aigual cheese

It's worth trying ! Terrine with prisuttu

Jerôme Pierlovisi, who lives in Cutuli e Curtichjatu, in Corsica, is breeding traditionnally his own Corsican pigs in order to have the best quality meat for his specialties. Prisuttu is a typical Corsica dry ham, added to the pork meat in this terrine, which has a lot of flavours and character as most of the products of this island.

To be served on a freshly-toasted wholemeal bread, with a well-balanced red-wine : Domaine de La Reynardière - Coteaux du Languedoc 2000.

Learn more about terrine with prisuttu

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