Amys French Country Vegetable Soup Recipes

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FRENCH COUNTRY SOUP



French Country Soup image

I enjoy looking through older recipe books for hidden gems. Here is one from Woman's Day: Famous French Cookery (1969) that is sure to please.

Provided by Acerast

Categories     European

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons butter
2 carrots, peeled and sliced into 1/4-inch rounds
3 leeks, white part only, cleaned and chopped
2 cups cabbage, chopped
2 stalks celery, cut into 1-inch lengths
1 teaspoon salt
1/2 teaspoon sugar
1 quart water
3 cups beef broth
1 cup white beans, cooked
2 medium potatoes, peeled and cubed
salt, to taste
pepper, to taste
2 tablespoons butter
6 slices French bread
swiss cheese, grated

Steps:

  • Melt 3 Tablespoons butter in a soup kettle.
  • Add carrots, leeks, cabbage and celery.
  • Saute over low heat, stirring occasionally, about 20 minutes.
  • Add salt, sugar, water and beef broth; bring to a boil.
  • Add beans and potatoes.
  • Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
  • Strain vegetables, reserving the liquid.
  • With a food mill, blender or food processor, puree vegetables.
  • Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
  • Season with salt and pepper if desired.
  • Meanwhile, melt 2 Tablespoons butter in a skillet.
  • Saute bread slices in butter, turning to saute both sides, until golden.
  • Place one slice of bread into each of 6 soup bowls; cover with soup.
  • Sprinkle with grated cheese.

Nutrition Facts : Calories 417, Fat 12.3, SaturatedFat 6.6, Cholesterol 25.8, Sodium 1179.3, Carbohydrate 65.5, Fiber 7.7, Sugar 4.8, Protein 12.6

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