Smooth mixed vegetable soup


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.
346 K 4.1/5 (54 reviews)
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Last modified on: January 3rd 2014
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 40 min.
Cooking: 30 min.
All in all: 2 hours 3 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 30 min.
Smooth mixed vegetable soup
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.

Stage 2 - 30 min.
Smooth mixed vegetable soup
Prepare ½ green cabbage, raw.

Stage 3 - 20 min.
Smooth mixed vegetable soup

Stage 4 - 5 min.
Smooth mixed vegetable soup
Wash and mince finely 1 shallot.

Stage 5 - 2 min.
Smooth mixed vegetable soup
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.

Stage 6 - 3 min.
Smooth mixed vegetable soup
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.

Stage 7 - 2 min.
Smooth mixed vegetable soup
Add enough water to cover all, plus about 1 inch high.

Salt again.

Stage 8 - 25 min.
Smooth mixed vegetable soup
Make cook for about 25 minutes, covered, until vegetables are cooked and soft.

Stage 9 - 3 min.
Smooth mixed vegetable soup

Stage 10 - 3 min.
Smooth mixed vegetable soup
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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %210 RDI=20 %30 RDI=4 %1,240 RDI=60 %5,180 RDI: 60 %
Per 100 g1 RDI=1 %9 RDI=1 %1 RDI=0 %50 RDI=3 %230 RDI: 3 %
Per person6 RDI=3 %40 RDI=3 %4 RDI=1 %210 RDI=10 %860 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Milk
How much will it cost?
  • For 6 people : 3.50 €
  • Per person : 0.60 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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