Rustic Vegetable Soup | POTAGE PAYSANNE
Course: MainServings
2
peopleCooking time
1
hour5
minutesIndulge in the heartiness of Rustic Vegetable Soup, a Potage Paysanne that’s perfect for warming up on chilly days. This easy-to-follow recipe combines a medley of fresh vegetables, a rich base, and a touch of buttery goodness, resulting in a comforting and satisfying meal for your next lunch or dinner.
Ingredients
- Rustic Vegetable Soup
75 grams carrot
75 grams turnip
40 grams leek
40 grams celery
75 grams cabbage
100 grams potato
40 grams peas
60 grams butter
a pinch of sugar
1 litre light chicken/veal stock or vegetable water or water
a few sprigs chervil
a few thin slices of lightly toasted bread
salt and pepper to taste
Directions
- Rustic Vegetable Soup
- Chop the carrot and turnip into thin even slices, approximately 2mm thick. Chop the onion slightly thinner. Dice the green beans, celery, potato, and leek into small, even pieces. Finely slice the cabbage.
- In a thick-bottomed pan, melt the butter over medium heat. Add the carrot, turnip, leek, onion, and cabbage. Season with a good pinch of sugar and a little salt.
- Stir well for about 4-5 minutes, then reduce the heat to low. Cover with a lid and let the vegetables sweat gently for 30 minutes, stirring occasionally.
- Add half of the stock or water and bring to a boil over high heat. Then add the potatoes, green beans, and peas, and let simmer for another 30 minutes.
- Pour in the remaining stock or water and cook for an additional 5 minutes. Season the soup with salt and pepper to taste.
- Serve the soup topped with chervil and a knob of butter. Accompany with lightly toasted bread on the side.
