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A Country Soup From Poitou

Veggie.Lover's picture
  Onion 1
  Carrots 2
  Turnips 2
  Leek 1
  Celery stick 2
  Potatoes 4 Ounce (100 Gram)
  Cabbage 4 Ounce (100 Gram)
  Green beans 4 Ounce (100 Gram)
  Butter 4 Ounce (100 Gram)
  Haricot beans 4 Ounce, cooked (100 Gram)
  Peas 4 Ounce, shelled (100 Gram)
  Water 6 Pint (3.5 Liters)
  Bouquet garni 1
  Tomato puree 2 Ounce (50 Gram)
  Yeast extract 1 Ounce (25 Gram)
  Sea salt To Taste
  Freshly ground black pepper To Taste
  Wholemeal bread slice 2 (1 Slice Per Serving)
  Cheese 4 Ounce, grated (100 Gram)
  Basil 1 1⁄3 Tablespoon, chopped
  Parsley/Coriander 1 1⁄3 Tablespoon, chopped
  Chervil 1 1⁄3 Tablespoon, chopped

1. Clean the onion, carrots, turnips, leek, celery and potatoes

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

10. Place a small slice of bread into each soup bowl and fill the bowls with soup.

11. Sprinkle each bowl of soup with cheese and a pinch of fresh herbs and serve immediately.

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A Country Soup From Poitou Recipe