Queen soup is a rich and creamy French chicken soup which originated in the 17th century.
Queen soup is thickened with almonds and sometimes rice or other grains and it's often served with a decorative flair.
Although the original queen soup was complex, modern versions of queen soup and variations of queen soup exist which are less complex.
Some of the modern versions and variations of queen soup that exist are Dutch Koninginnesoep and a Louisiana Mardi Gras style chicken and rice version of queen soup.
This makes queen soup a soup that has diverse historical and regional interpretations.
The Dutch Koninginnesoep is a simplified version of queen soup or Potage a la Reine and some recipes suggest replacing the bread with rice.
The Queen's Soup, which was created for Mardi Gras, includes chicken, wild and white rice, carrots, bell peppers and heavy cream and is made with a roux.
Queen soup the name and recipe dates back to the 17th century France and was created by chef Francois Pierre de La Varenne.
Queen soup was first prepared to honor Queen Marguerite de Navarre, and then later versions of Queen soup appeared in other French and European royal contexts.
Queen soup is rich and creamy, almond thickened and contains chicken and fowl as well as garnishes.
The classic Potage a la Reine is known for its opulent, smooth texture.
And the traditional recipe for queen soup uses a concentrated stock and ground almonds to create a pale and creamy color and rich flavor instead of just relying on modern dairy creams.
Queen soup is often adorned with some elegant garnishes like diced chicken, fresh herbs or even almonds.