from French(page 132) by Damien Pignolet
- nutmeg
- white pepper sou
- chicken stock
- potatoes
- chives
- white onions
- leeks
- butter
5 variations!
Purée Bonne Femme
Purée Bonne Femme
Puree Bonne Femme Using fish stock, prawns, dill, and lumpfish caviar
Crème Parmentier
Purée Bonne Femme with crème fraiche or double cream
Vichyssoise
purée bonne femme enriched with creme and served cold
Conclusion: Each variation was very good, but my favourite was the version with fish stock, prawns, and caviar. Probably because of the extra flavour dimensions, although given a choice I prefer the seared scallop chowder (Pike Place Markets). https://www.lonewolfforest.com/lucys-food-blog/seared-scallop-chowder
Vichyssoise (purée bonne femme enriched with creme and served cold) with lumpfish caviar and dill.)
The saltiness of the lumpfish (as well as the additional colour) was an improvement.
Eastington@Paddington 
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