Potage Français d'Hiver - Anne-Marie's Recipe
This is a wonderful healthy winter vegetable soup! Two meals one cooking-chunky the first night and cream soup the next night.
Summary
Preparation Time20 MinCooking Time50 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings8
Main IngredientVegetable
Ingredients
1 tablespoon olive oil
1 medium onion studded w/8-10 cloves
1 Leek sliced
2 minced garlic clove
1# ounces carrots sliced
1# potatoes diced
1/2# sweet potatoes diced
1 quart chicken stock
1/2 cup half-and-half or light cream
*optional other veggies as available:
diced parsnips, rutabagas and turnips can be added and give it more
of a Fall/Winter blend of flavors.
Directions
1. In 8-quart saucepot, heat oil over medium heat. Add onion and
garlic and cook 10 minutes or until tender, stirring occasionally.
Stir in carrots, broth, salt, pepper, and 3 cups water. Heat
to boiling over high heat. Reduce heat to low; cover and simmer 10
minutes. Add potatoes and simmer 20 minutes longer or until
vegetables are very tender.
Can be served as a chunky veg soup the first night.
Second night proceed:
2. In blender at low speed, with center part of cover removed to
allow steam to escape, blend vegetable mixture in small batches
until
smooth; pour into large bowl.
3. Return mixture to saucepot; add half-and-half, if desired; heat
through. Serve with French Bread.
This soup can be served chunky the first night, and pureed the
second night.
ENJOY!
garlic and cook 10 minutes or until tender, stirring occasionally.
Stir in carrots, broth, salt, pepper, and 3 cups water. Heat
to boiling over high heat. Reduce heat to low; cover and simmer 10
minutes. Add potatoes and simmer 20 minutes longer or until
vegetables are very tender.
Can be served as a chunky veg soup the first night.
Second night proceed:
2. In blender at low speed, with center part of cover removed to
allow steam to escape, blend vegetable mixture in small batches
until
smooth; pour into large bowl.
3. Return mixture to saucepot; add half-and-half, if desired; heat
through. Serve with French Bread.
This soup can be served chunky the first night, and pureed the
second night.
ENJOY!
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