Bonne Femme Soup

Bonne Femme Soup comes from the heart of Creole New Orleans, specifically as recorded in the 1903 volume 'La cuisine créole à l'usage des petits ménages' by Célestine Eustis. These recipes capture the everyday cooking of the Creole community—a vibrant blending of French techniques and local American ingredients. At the turn of the 20th century, soups such as this were luxurious yet practical, using the kitchen garden's abundance, careful seasoning, and a touch of creamy richness. The use of veal stock and egg yolk enrichment reflects Old World French refinement, adapted to the New World's pantries. Cooking in old Creole days meant working with what was fresh and available, infusing even humble vegetables with the magic of careful technique. This soup exemplifies this spirit, creating an elegant, silken finish from simple greens and pantry staples.

Cooks in early 1900s Creole kitchens would have used a heavy iron or copper soup pot set over a wood or coal stove—a slow and steady heat was essential for the gentle simmering called for in this recipe. Large wooden spoons or spatulas were used for stirring. For shredding and chopping, cooks relied on sharp knives and a solid wooden chopping board. To incorporate the egg yolks and cream without curdling, a simple hand-whisk or fork would have sufficed. Soups were often served in shallow soup plates or ceramic tureens straight from the hearth.