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Country vegetable soup

In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.

47,666 14.1/5 for 33 ratings

Grade this recipe:

Last modified on: April 2^nd 2014

For 6 people, you will need:

0 250 g Brussels sprouts
1 250 g leek
2 250 g cauliflower
3 250 g Jerusalem artichoke
4 1 litre 500 ml Vegetable stock
5 parsley
6 salt
7 pepper
Total weight: 2,500 grams

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
45 min.	26 min.	1 hour 11 min.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Keeping:

2 or 3 days in the fridge, covered with plastic film.

Step by step recipe

Stage 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.

Stage 2 - 10 min.

Country vegetable soup : Photo of step #2

Peel and rinse 250 g Jerusalem artichoke, then cut into small pieces.

Stage 3 - 5 min.

Country vegetable soup : Photo of step #3

Bring 1 litre 500 ml Vegetable stock to the boil in a large pan.

Stage 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.

Stage 5 - 4 min.

Country vegetable soup : Photo of step #5

Do the same for the cauliflower...

Stage 6 - 9 min.

Country vegetable soup : Photo of step #6

...the Brussels sprouts, then the leek.

Stage 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...

Stage 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
815 Kcal or 3,412 Kj	25 gr	116 gr	16 gr
41 %	10 %	11 %	2 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
33 Kcal or 138 Kj	1 gr	5 gr	1 gr
2 %	<1 %	<1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
136 Kcal or 569 Kj	4 gr	19 gr	3 gr
7 %	2 %	2 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 3.91 €
Per person : 0.65 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Mixed vegetable curry, Melt-in-the mouth meat and vegetables in a sealed casserole, Late Winter Soup with Fresh Spinach, Chinese Soup, ... All
	Leek: You can get more informations, or check-out other recipes which use it, for example: Sautéed chicken with leeks, Icelandic-style fish and vegetable pie, Deep leek and potato quiche, Leeks in vinaigrette , Gratin du Nord, ... All
	Cauliflower: You can check-out other recipes which use it, like for example: Roasted cauliflower, Crunchy Cauliflower Salad with Lemon, Lebanese-style chickpea salad, Two-colour cauliflower salad, Breton coleslaw, ... All
	Jerusalem artichoke: You can check-out other recipes which use it, like for example: Purée of Jerusalem artichokes with foie gras, Normandy seafood stew, Baked Mont d'Or with diced mixed vegetables, Jerusalem artichoke salad, Roast in the bag pork with fondant vegetables., ... All

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Your 1 comments or questions on this recipe

Ever good to me
Posted by Anonymous april 4^th 2014 at 14:47 (n° 1)

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