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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.

351 K 4.1/5 (54 reviews)

2 hours 3 min. difficulté

Easy

3.50 €

3 people

9 Ingredients

Last modified on: January 3^rd 2014

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For 3 people, you will need:

1 2 carrot
2 2 potatoes
3 2 turnips
4 ¼ green cabbage
5 1 leek
6 ½ shallot
7 15.48 ml butter
8 salt
9 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

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.

Peel and wash 2 carrot, 2 potatoes and 2 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.

Prepare ¼ green cabbage, raw.

Stage 3 - 20 min.

Clean and mince 1 leek.

Stage 4 - 5 min.

Wash and mince finely ½ shallot.

Stage 5 - 2 min.

In a big pan on medium fire, make melt 15.48 ml butter and add shallot, salt and pepper.

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.

Stage 7 - 2 min.

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

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.

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 recipe	20 RDI=8 %	110 RDI=10 %	10 RDI=2 %	620 RDI=30 %	2,590 RDI: 30 %
Per 100 g	1 RDI=1 %	9 RDI=1 %	1 RDI=0 %	50 RDI=3 %	230 RDI: 3 %
Per person	6 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

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