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Smooth mixed vegetable soup

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Any vegetables you have, cut into small pieces, mixed with a shallot cooked in butter, cooked together then blended. Even better when it's cold outside.

250,3194.3/5 for 45 ratings

Grade this recipe:

54321

Last modified on: January 3^rd 2014

To serve 6 people, you will need:

• 0 3 carrots
• 1 3 potatoes
• 2 3 turnips
• 3 ½ green cabbage
• 4 2 leeks
• 5 1 shallot
• 6 30 g butter
• 7 salt
• 8 pepper
• Total weight: 2,285 grams

Change these quantities to serve: 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
1 hour 36 min.	27 min.	2 hours 3 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...

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Keeping:

Several days in the fridge, in a closed jar.

Step by step recipe

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Stage 1 - 30 min.

Peel and wash 3 carrots, 3 potatoes and 3 turnips.

Cut all in small pieces, or fine slices.

If you have a mandolin, it's very useful, and in that case make small sticks.

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Stage 2 - 30 min.

Prepare ½ green cabbage, raw.

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Stage 3 - 20 min.

Clean and mince 2 leeks.

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Stage 4 - 5 min.

Wash and mince finely 1 shallot.

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Stage 5 - 2 min.

In a big pan on medium fire, make melt 30 g butter and add shallot, salt and pepper.

Make cook without coloration 1 or 2 minutes.

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Stage 6 - 3 min.

Add all vegetables and stir carefully, to well mix buttered shallot.

Note that is the secret of tasty soups, this mix will give them more taste and flavor than a simple water+vegetables soup.

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Stage 7 - 2 min.

Add enough water to cover all, plus about 1 inch high.

Salt again.

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Stage 8 - 25 min.

Make cook for about 25 minutes, covered, until vegetables are cooked and soft.

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Stage 9 - 3 min.

Blend all, and check seasoning.

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Stage 10 - 3 min.

Serve if possible with some parsley, pepper on the table, and for the most greedy people around the table, some crème fraiche and butter.

Remarks

If you don't have these particular vegetables, use whatever you have. Try at least to include a chopped shallot.

Don't hesitate to make a lot at once, as soup keeps well in the fridge or freezer.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,112 Kcal or 4,656 Kj	26 gr	191 gr	26 gr
56 %	10 %	18 %	4 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
49 Kcal or 205 Kj	1 gr	8 gr	1 gr
2 %	<1 %	1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
185 Kcal or 775 Kj	4 gr	32 gr	4 gr
9 %	2 %	3 %	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 : 3.49 €
• Per person : 0.58 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: French custard tart, Fish in a sesame crust, French onion soup, Cramique, Fish petals, vegetables julienne, and beurre blanc, ... All
	Turnip: You can check-out other recipes which use it, like for example: Pork medallions with "full" turnips, Minestrone, Langoustine gratin, Loin of pork with herbs and julienne vegetables , Macédoine of vegetables, ... All
	Carrot: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Roast in the bag pork with fondant vegetables., Fish petals, vegetables julienne, and beurre blanc, Two-stage beef chuck , Chinese style chicken, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Cauliflower "moelleux" in ramekins, Pan-baked hash brown (Hash-brown casserole), Mini Mont d'Or fondue with "spuds in blankets", Gratin Dauphinois, Potato tortilla (Spanish omelette), ... All

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