Potage aux Legumes (Green Vegetable Soup)

    Potage aux Legumes (Green Vegetable Soup)


    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.

    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

    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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate