Sally Schneiders French Winter Vegetable Soup Recipes

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SALLY SCHNEIDER'S FRENCH WINTER VEGETABLE SOUP



Sally Schneider's French Winter Vegetable Soup image

From her classic cookbook, "A New Way to Cook." This is a thick and savoury soup. Along with some toast, it makes a satisfying meal on a cold winter day. It begins with water, rather than a broth base, making this an ideal recipe for those trying to reduce their sodium intake.

Provided by blucoat

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

6 cups water
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 medium onion, cut into 1/4-inch dice
2 medium yellow fin potatoes (about 3/4 pound) or 2 medium yukon gold potatoes, peeled and cut into 1/4 inch dice (about 3/4 pound)
3 medium leeks, white and pale green parts only, thinly sliced and rinsed to remove grit
3 -4 medium carrots, peeled and cut into 1/4 inch dice (8 ounces)
3 medium parsnips, peeled and cut into 1/4 inch dice (6 ounces)
2 medium turnips (8 ounces) or 1/2 rutabaga, peeled and cut into 1/4 -inch dice (8 ounces)
1 small celery root, peeled and cut into 1/4 inch dice (8 ounces)
1 small fennel bulb, trimmed, cored, and cut into 1/4 inch dice
2 garlic cloves, smashed
fresh ground black pepper

Steps:

  • In a large heavy saucepan, bring the water, 2 tablespoons of the olive oil, and salt to a boil. Add the vegetables and garlic and simmer, half covered, until the vegetables are very tender, about 30 to 35 minutes. Pepper liberally.
  • Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving.

Nutrition Facts : Calories 130.4, Fat 7.1, SaturatedFat 1, Sodium 665, Carbohydrate 16.4, Fiber 3.8, Sugar 5.5, Protein 2

WINTER VEGETABLE SOUPE AU PISTOU



Winter Vegetable Soupe au Pistou image

This is a big, simple soup made with winter vegetables - all diced small and thrown into a big pot with water and simmered for an hour. It's garnished with the Provençal version of pesto, which does not contain any pine nuts. It makes a hearty meal.

Provided by Martha Rose Shulman

Categories     dinner, weekday, soups and stews, main course

Time 1h15m

Yield Serves 8

Number Of Ingredients 15

2 1/2 quarts water
1 large onion, finely chopped
4 large garlic cloves, minced
A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
1/2 small head green cabbage, shredded about 1/2 pound, or 4 cups
1/2 pound winter squash, cut in 3/4-inch dice
2 large carrots, cut in small dice
2 celery stalks, cut in small dice
2 leeks, white and light green part only, cleaned and sliced optional
2 medium turnips, peeled and cut in small dice
Salt
1 can white beans, drained and rinsed
1/2 cup soup pasta, like macaroni or small shells
freshly ground pepper
1 batch pistou

Steps:

  • In a large soup pot, combine all of the ingredients except the canned beans, pasta and black pepper and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for an hour. Taste, adjust salt, add pepper to taste, and stir in the canned beans (make sure they've been drained and rinsed).
  • While the soup is simmering, make the pistou if you don't already have some in your freezer.
  • Add the pasta to the simmering soup about 10 minutes before serving, and cook until al dente. Taste and adjust seasonings. Ladle the soup into bowls and place a dollop of pistou in each bowl, or pass the pistou in a bowl and let people stir in their own. Pass additional Parmesan or Gruyère for sprinkling.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 1 gram, Fiber 7 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1205 milligrams, Sugar 5 grams

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