Posted by: Anonymous Me | February 11, 2011

Food Friday!

This week: French Vegetable Soup!
Number of servings (yield): 8

• 1 medium onion, finely chopped
• 2 large waxy potatoes, cut into large chunks
• 2 medium leeks, white and pale green parts only, well rinsed and thinly sliced
• 4 to 5 medium sized carrots peeled and cut into large chunks
• 1 medium fennel bulb, trimmed, cored, and cut into large chunks
• 1-2 small garlic cloves, smashed but left whole
• 1 bouquet garni (made with 2 dried bay leaves, a few sprigs of fresh flat leaf parsley and thyme tied together in cheesecloth purse with a piece of kitchen twine) [I used dried parsley and thyme b/c that’s what I had on hand.]
• 1 to 2 tablespoons extra-virgin olive oil
• 2 teaspoons sea salt
• water to cover the vegetables
• freshly ground black pepper

1. In a large heavy stockpot, add all the chopped vegetables, the garlic, bouquet garni, olive-oil and salt and cover with at least twice as much water as there are vegetables.
2. Bring to a boil and simmer, half covered, until the vegetables are very tender, and the broth has become slightly opaque about 1 to 1 ½ hours (the longer the soup simmers the more flavorful the broth.)
3. Remove the bouquet garni and discard. [If using dried spices just discard the bay leaves, obviously. :)] Pepper to taste.
4. Ladle into bowls and drizzle with a little extra olive oil if desired.
5. Best eaten with a large chunks of bread for dipping.
6. The soup will keep well, covered, in the refrigerator and is even better the next day.

The soup can also be puréed in a blender or with a hand-held immersion blender.
Add or substitute any other winter vegetables such as parsnips, turnips or celery root to the soup as you please, always remembering to cover the vegetables with twice as much water.

This was my first time to use leeks and fresh fennel. I was super pleased with the results! NOM! 🙂





  1. So glad you are cooking. Keep eating healthy! Gran

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