Potage aux Legumes (Green Vegetable Soup)

    Potage aux Legumes (Green Vegetable Soup)

    (13)
    1hr35min


    12 people made this

    About this recipe: This smooth and flavourful vegetable soup is a family recipe. It can be served as an elegant first course, but we also find it makes great diet fare when eaten with a loaf of French bread.

    Ingredients
    Serves: 6 

    • 2 medium onions, chopped
    • 3 cloves garlic, minced
    • 3 tablespoons butter or margarine
    • 2 (350ml) cans chicken broth
    • 4 1/2 cups (1.25litre) water
    • 3 large carrots, peeled and chopped
    • 1 leek, bulb only, chopped
    • 3 green onions, chopped
    • 1 1/2 habanero, or other spicy 3cm chillies, seeded and chopped
    • 1 (300g) bag fresh spinach
    • 1 bunch watercress, trimmed and chopped
    • 1 tablespoon salt and pepper to taste
    • 1/4 cup (60ml) extra virgin olive oil
    • 1/8 cup (30ml) red wine or balsamic vinegar

    Directions
    Prep:10min  ›  Cook:55min  ›  Extra time:30min cooling  ›  Ready in:1hr35min 

    1. Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero chillies, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes.
    2. Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (13)

    Reviews in English (12)

    by
    9

    This was almost perfect, but I would suggest the following modifications: Instead of the habaneros, which caused a lot of problems (to hands, eyes, and tongue), I would substitute 2 serranos. And also I would add 1/3 c. cream.  -  06 Sep 2008  (Review from Allrecipes US | Canada)

    by
    9

    Wonderful recipe! I did use the habanero pepper and loved it; DH and I like a little kick to our food. I did tweak it a little, though -- we are vegetarians so I subbed vegetable broth for the chicken broth. I also boiled then pureed a potato and a few broccoli stalks to make it creamy without adding fat. Also added a can of drained white cannelini beans to boost protein. Made a yummy hearty meal with crusty wholegrain bread -- will definitely make this again!  -  23 May 2007  (Review from Allrecipes US | Canada)

    by
    7

    Wow. Habeneros are HOT! If you want a little kick in your soup, use a 1/4 of a pepper. It won't look like much, but believe me, it will be enough. I used only 1 pepper (and was completely fooled by the small size). Holy cow, I can barely eat this soup it is so spicy. Completely burns going down. Otherwise, very delicious. You can even add some cilantro and coconut water or milk for some Asian influence.  -  05 May 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate