Country vegetable soup

Step by step recipe:

  1. 30 min.Country vegetable soup : Photo of step #1
    Prepare and chop 250 g leek.

    Prepare 250 g cauliflower.

    Peel 250 g Brussels sprouts and cut into 4 vertically.
  2. 10 min.Country vegetable soup : Photo of step #2
    Peel and rinse 250 g Jerusalem artichoke, then cut into small pieces.
  3. 5 min.Country vegetable soup : Photo of step #3
    Bring 1 litre 500 ml Vegetable stock to the boil in a large pan.
  4. 5 min.Country vegetable soup : Photo of step #4
    Tip in the Jerusalem artichokes and leave to simmer until just tender.

    Remove from the stock with a spider, drain and cool under running cold water to stop them cooking any further.

    Set aside.
  5. 4 min.Country vegetable soup : Photo of step #5
    Do the same for the cauliflower...
  6. 9 min.Country vegetable soup : Photo of step #6
    ...the Brussels sprouts, then the leek.
  7. 3 min.Country vegetable soup : Photo of step #7
    To finish, return all the vegetable to the stock to reheat for a few minutes. Check the seasoning...
  8. 5 min.Country vegetable soup : Photo of step #8
    ...and serve garnished with a little chopped parsley.

Remarks:

It is very important not to overcook the leek so that it stays an attractive green colour.

Source:

Home made.

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