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.

inspired by TRAVELR773

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.

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