Creamy Winter Vegetable Soup
This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.
35,1274.6/5 for 30 ratings
Last modified on: January 14th 2015
For 18 people, you will need:
- 1
6 carrots - 2
600 g cauliflower - 3
6 leeks - 4
9 turnips - 5
600 g celeriac - 6
3 raws beetroot - 7
600 g radishes - 8
3 onions - 9
3 chicken stock cubes - 10
15 tablespoons olive oil - 11
750 ml liquid cream - 12
3 tablespoons French mustard - 13
salt - 14
pepper - Total weight: 7,335 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge in a sealed container. Freezes well.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 58 min. | 25 min. | 1 hour 23 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?
Step by step recipe
Stage 1
Choose your vegetables, preferably roots, such as celeriac, carrots, turnips, beetroot, black radishes, etc.
You should use a variety and aim for a balance with about the same weight of each, apart from strong-flavoured kinds, of which you will need less, or they are all you will taste. I am thinking in particular of celeriac and radishes.
Use pink rather than red beetroot if you can, otherwise the colour will be a strong reddish purple, which might not be very appealing - it's a matter of taste.
You should use a variety and aim for a balance with about the same weight of each, apart from strong-flavoured kinds, of which you will need less, or they are all you will taste. I am thinking in particular of celeriac and radishes.
Use pink rather than red beetroot if you can, otherwise the colour will be a strong reddish purple, which might not be very appealing - it's a matter of taste.
Stage 2 - 10 min.
Stage 3 - 40 min.
Peel and rinse the other vegetables and slice thinly (use a food processor) or cut into julienne sticks.
Stage 5 - 2 min.
Pour 15 tablespoons olive oil into a large saucepan or stockpot. When hot, add the onion, salt and pepper and cook for 2 minutes without colouring.
Stage 6 - 3 min.
Add all the other vegetables and mix well. Cook for 2 or 3 minutes, stirring frequently.
Stage 7 - 1 min.
Cover with 2 cm (1 inch) of water and add 3 chicken stock cubes.
Stage 8 - 20 min.
Bring to the boil and cook on medium heat until the carrots are tender.
Stage 9 - 3 min.
Remove from the heat and blend thoroughly.
Stage 10 - 1 min.
Add 750 ml liquid cream, 3 tablespoons French mustard and blend briefly once more. Your soup is ready.
Remarks
You can use any number of different vegetables, depending on what you have already or can find on the market. It is important to use a wide variety.
Nutritional information
How much will it cost?
- For 18 people : 14.26 €
- Per person : 0.79 €
Source
Home made.More recipes?
This recipe uses (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pan-fried scallops and chanterelles with Noilly Prat sauce, Artichoke hearts forestier , Pistachio ice cream, Like Bounty, Cod loin with saffron, ... All |
| Celeriac: You can check-out other recipes which use it, like for example: Celeriac soup with mustard, Celeriac and mushroom gratin, Celeriac Rémoulade , Vegetable tartare, Potimarron and celeriac autumn soup, ... All |
| Cauliflower: You can check-out other recipes which use it, like for example: Creamy risotto with vegetables , Harvest Gratin, Warm autumn salad, Vegetable tartare, Quartet of brassicas with cream , ... All |
| Radishes: You can check-out other recipes which use it, like for example: Salade Niçoise, Lemony chicken and radish salad, Warm chicken salad, Pan bagnat, Summery cheese on toast, ... All |
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