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.
281K 49 4.2
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Last modified on: January 3rd 2014

Keywords for this recipe:SoupVegetablesBlendedShallotButter

For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
1 hour 36 min.27 min.2 hours 3 min.
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Step by step recipe


Stage 1 - 30 min.
Smooth mixed vegetable soup : Photo of step #1
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 : Photo of step #2
Prepare ½ green cabbage, raw.

Stage 3 - 20 min.
Smooth mixed vegetable soup : Photo of step #3

Stage 4 - 5 min.
Smooth mixed vegetable soup : Photo of step #4
Wash and mince finely 1 shallot.

Stage 5 - 2 min.
Smooth mixed vegetable soup : Photo of step #5
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 : Photo of step #6
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 : Photo of step #7
Add enough water to cover all, plus about 1 inch high.

Salt again.

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

Stage 9 - 3 min.
Smooth mixed vegetable soup : Photo of step #9

Stage 10 - 3 min.
Smooth mixed vegetable soup : Photo of step #10
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,112 Kcal or 4,656 Kj26 gr191 gr26 gr
56 %10 %18 %4 %
Per 100 g
Energetic valueProteins CarbohydratesFats
49 Kcal or 205 Kj1 gr8 gr1 gr
2 %<1 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
185 Kcal or 775 Kj4 gr32 gr4 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?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Diamond biscuits, Marchand de vin sauce, Traditional nutty choc-chip cookies, Eggs en Cocotte à la Française, Grilled cheese, ... All
CarrotCarrot: You can get more informations, or check-out other recipes which use it, for example: Thaï rice with small vegetables, Sausage and lentils "en cocotte", Carbonnade, Coq au vin, Stock-pot fish , ... All
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Chicken breasts with tarragon, Morteau sausage, Endives "bonne femme", Pan-baked hash brown (Hash-brown casserole), Sorrel soup, ... All
TurnipTurnip: You can check-out other recipes which use it, like for example: Stock-pot fish , Hotpot my grandmother's way , Creamy Winter Vegetable Soup, Fish fillet in express cooking envelope, Creamy risotto with diced vegetables and flax seeds, ... All

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