Country vegetable soup
In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.
1 hour 15 min.
Easy
18 people
8 IngredientsLast modified on: April 2nd 2014
For 18 people, you will need:
- 1
750 g Brussels sprouts - 2
750 g leek - 3
750 g cauliflower - 4
750 g Jerusalem artichokes - 5
4 litres 500 ml vegetable stock - 6
parsley - 7
salt - 8
pepper - Total weight: 7,500 grams
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Times for this recipe
Preparation: 45 min.
Cooking: 30 min.
All in all: 1 hour 15 min.
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.
Prepare and chop 750 g leek.
Prepare 750 g cauliflower.
Peel 750 g Brussels sprouts and cut into 4 vertically.
Prepare 750 g cauliflower.
Peel 750 g Brussels sprouts and cut into 4 vertically.
Stage 2 - 10 min.
Peel and rinse 750 g Jerusalem artichokes, then cut into small pieces.
Stage 3 - 5 min.
Bring 4 litres 500 ml vegetable stock to the boil in a large pan.
Stage 4 - 5 min.
Stage 5 - 4 min.
Do the same for the cauliflower...
Stage 6 - 9 min.
...the Brussels sprouts, then the leek.
Stage 7 - 3 min.
To finish, return all the vegetable to the stock to reheat for a few minutes. Check the seasoning...
Stage 8 - 5 min.
...and serve garnished with a little chopped parsley.
Remarks
It is very important not to overcook the leek so that it stays an attractive green colour.
Keeping: 2 or 3 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 480 RDI=190 % | 2,370 RDI=220 % | 1,350 RDI=210 % | 23,600 RDI=1,180 % | 98,790 RDI: 1,180 % |
| Per 100 g | 6 RDI=2 % | 30 RDI=3 % | 20 RDI=3 % | 310 RDI=20 % | 1,320 RDI: 20 % |
| Per person | 30 RDI=10 % | 130 RDI=10 % | 80 RDI=10 % | 1,310 RDI=70 % | 5,490 RDI: 70 % |
How much will it cost?
- For 18 people : 11.75 €
- Per person : 0.70 €
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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)
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Provençal braised carrots, Asparagus "en petit pois", Mixed vegetable curry, Foie gras Chantilly , Sausages with baked beans, French style, ... See them all 19
Jerusalem artichokes
Like these other recipes: Normandy seafood stew, How to prepare Jerusalem artichokes, Jerusalem artichoke salad, Jerusalem artichoke purée with leeks, Purée of Jerusalem artichokes with foie gras, ... See them all 11
Brussels sprouts
Like these other recipes: Brussels sprouts à la Lombarde, Veal Chop With Assortment of Vegetables, How to prepare Brussels sprouts, Brussels-Bombay salad, Oven-roasted Sprouts, ... See them all 17
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