A Country Soup From Poitou Recipe
Summary
Main IngredientVegetable
Ingredients
| Onion | 1 | |
| Carrots | 2 | |
| Turnips | 2 | |
| Leek | 1 | |
| Celery stick | 2 | |
| Potatoes | 4 Ounce | |
| Cabbage | 4 Ounce | |
| Green beans | 4 Ounce | |
| Butter | 4 Ounce | |
| Haricot | 4 Ounce, cooked | |
| Peas | 4 Ounce, shelled | |
| Water | 6 Pint | |
| Bouquet garni | 1 | |
| Tomato puree | 2 Ounce | |
| Yeast | 1 Ounce | |
| Sea salt | 1 To taste | |
| black pepper | 1 | |
| Wholemeal bread 1 slice per serving | ||
| Cheese-4 oz (100 g)-grated | ||
| Basil, parsley and chervil or coriander- about 4 tablespoons in total-Chopped | ||
Directions
GETTING READY
1. Clean the onion, carrots, turnips, leek, celery and potatoes
MAKING
2. Slice the onion, carrots, turnips, leek, celery and potatoes till they are all of an equal size. This is called as paysanne
3. Thinly shred the cabbage
4. Slice the green beans into diamond shapes
5. In a large pan, melt the butter
6. Sauté all the vegetables for five minutes except the potatoes, haricot (navy) beans and peas
7. Add the water and the bouquet garni to the pan and cook for 30 minutes at a high boil
8. Add the potatoes and cook for 10 minutes more
9. Add the tomato puree, yeast extract, seasoning and boil for 8 minutes more stirring well
FINALIZING
10. Place a small slice of bread into each soup bowl and fill the bowls with soup.
SERVING
11. Sprinkle each bowl of soup with cheese and a pinch of fresh herbs and serve immediately.
1. Clean the onion, carrots, turnips, leek, celery and potatoes
MAKING
2. Slice the onion, carrots, turnips, leek, celery and potatoes till they are all of an equal size. This is called as paysanne
3. Thinly shred the cabbage
4. Slice the green beans into diamond shapes
5. In a large pan, melt the butter
6. Sauté all the vegetables for five minutes except the potatoes, haricot (navy) beans and peas
7. Add the water and the bouquet garni to the pan and cook for 30 minutes at a high boil
8. Add the potatoes and cook for 10 minutes more
9. Add the tomato puree, yeast extract, seasoning and boil for 8 minutes more stirring well
FINALIZING
10. Place a small slice of bread into each soup bowl and fill the bowls with soup.
SERVING
11. Sprinkle each bowl of soup with cheese and a pinch of fresh herbs and serve immediately.
Chef
