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Country vegetable soup

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

45,594 14.1/5 for 33 ratings

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Last modified on: April 2^nd 2014

For 6 people, you will need:

1 250 g Brussels sprouts
2 250 g leek
3 250 g cauliflower
4 250 g Jerusalem artichoke
5 1 litre 500 ml Vegetable stock
6 parsley
7 salt
8 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.

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

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...

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 €

Note : These prices are only approximate

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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: Light Broccoli Soup, Pea risotto "mantecare", Sausages with baked beans, French style, Late Winter Soup with Fresh Spinach, Foie gras Chantilly , ... All
	Leek: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur gourmand, Thaï rice with small vegetables, Ramekins of duchess potatoes, Deep leek and potato quiche, Fried bread with leek and poached egg , ... All
	Cauliflower: You can check-out other recipes which use it, like for example: Crunchy Cauliflower Salad with Lemon, How to prepare cauliflower, Chorba, Quartet of brassicas with cream , Creamy Winter Vegetable Soup, ... All
	Jerusalem artichoke: You can check-out other recipes which use it, like for example: Baked Mont d'Or with diced mixed vegetables, Normandy seafood stew, Purée of Jerusalem artichokes with foie gras, Melt-in-the mouth meat and vegetables in a sealed casserole, ... 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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