Potage Bonne Femme (Vegetable Soup)
Yield
4 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
leeks
|
|
| 8 | ounces |
potatoes
|
|
| 8 | ounces |
carrots
|
|
| 8 | ounces |
onions
|
|
| 1 | ounce |
butter
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 2 | pints |
chicken broth
(home made or stock cube), or water |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
leeks
|
|
| 231.2 | ml/g |
potatoes
|
|
| 231.2 | ml/g |
carrots
|
|
| 231.2 | ml/g |
onions
|
|
| 28.9 | ml/g |
butter
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 946 | ml |
chicken broth
(home made or stock cube), or water |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
- Trim the leeks and wash thoroughly. Clean and peel the rest of the vegetables and cut into 1 inch chunks.
- Melt the butter in a large saucepan or wok until it is hot but not brown.
- Add the vegetables and stir-fry in a fairly high heat until sizzling and golden.
- Add the salt and pepper - this gives a much more intense flavor than adding seasoning after the liquid - then add chicken stock or water.
- Simmer gently for 15 to 20 minutes.
- When the vegetables are soft, mash gently with a fork or process quickly in a food processor or liquidizer until all lumps have gone, but the vegetables still have a little texture.
- If necessary, reheat gently and serve this lovely, creamy soup in bowls with fresh parsley sprinkled on top. Lots of hot French bread or toasted granary bread is perfect with this.
