Smooth mixed vegetable soup
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.
245,2404.3/5 for 43 ratings
Grade this recipe: Last modified on: January 3rd 2014
For 6 people, you will need:
½ 
2 
1 
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?
Keeping:
Several days in the fridge, in a closed jar.Step by step recipe
Stage 1 - 30 min.
Stage 2 - 30 min.
Prepare ½ green cabbage, raw.
Stage 3 - 20 min.
Stage 4 - 5 min.
Wash and mince finely 1 shallot.
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.
Make cook without coloration 1 or 2 minutes.
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.
Note that is the secret of tasty soups, this mix will give them more taste and flavor than a simple water+vegetables soup.
Stage 7 - 2 min.
Add enough water to cover all, plus about 1 inch high.
Salt again.
Salt again.
Stage 8 - 25 min.
Make cook for about 25 minutes, covered, until vegetables are cooked and soft.
Stage 9 - 3 min.
Blend all, and check seasoning.
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.
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 % |
How much will it cost?
- For 6 people : 3.49 €
- Per person : 0.58 €
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: Chestnut moelleux, Jam doughnuts, Sandwich bread, Mushroom velouté, Brioche galette, ... All |
 | Turnip: You can check-out other recipes which use it, like for example: Hotpot my grandmother's way , Veal Chop With Assortment of Vegetables, Fish petals, vegetables julienne, and beurre blanc, Normandy seafood stew, Creamy risotto with vegetables , ... All |
 | Carrot: You can get more informations, or check-out other recipes which use it, for example: Chinese Soup, Rabbit civet "à la normande", Upside-down Parmentier, Coq au vin, Crispy prawn rolls, ... All |
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Winegrowers' sausage casserole, Crème de foie gras, Pan-baked hash brown (Hash-brown casserole), Pan-fried potatoes, How to cook potato grenaille , ... All |
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