1. Cut the butter into small pieces and place it in the refrigerator. 2. Wash, peel, and slice the potatoes into rounds about 1 cm thick. Cook them in the broth until soft (about 15 minutes). 3. Wash the mushrooms, pat them dry with a paper towel, and slice them. 4. Wash the parsley sprigs, pat dry, and finely chop. 5. Using a hand mixer or an immersion blender, purée the cooked potatoes and broth directly in the pot (be sure to remove it from the heat first). 6. Sauté the mushrooms in 1 tablespoon of olive oil in a preheated skillet. 7. Pour the cream into the potato purée, stirring as you bring it to a simmer — but do not let it boil. Remove from heat. 8. Whisk the soup while gradually incorporating the cold butter pieces. 9. Add the mushrooms, salt, parsley, and pepper. Stir and serve. SERVING IDEAS: - Sprinkle finely chopped parsley or chives for a fresh, green accent. - Serve with thin slices of toasted baguette, garlic croutons, or small butter‑fried cubes for crunch. - This soup pairs beautifully with a simple green salad, warm brioche, or a slice of rustic country bread.

   1. Separate the egg yolks from the whites, mix the yolks with sugar, and leave for 15 minutes. 2. Once the sugar dissolves, add slightly warmed butter, vanilla, and salt, and beat the mixture into a foam. Whip the egg whites until stiff. 3. Melt the chocolate in a double boiler and mix with cognac. 4. Add the ground almonds and chocolate to the beaten mixture, then sift in the flour with the baking powder. Gently mix everything together. Add the whipped egg whites and carefully mix again. 5. Pour the batter into a well-greased ring mold and bake for about 70 minutes in a preheated oven at 180°C (356°F).