18 Christine’s Vegetable Soup

Preparation info
  • Serve hot or cold for


    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

Soupe de tous les légumes du potager de Christine ‘A splendid all-the-year-round soup’


Main ingredients

  • 2–5 litres ( pints) of stock made with 5 chicken bouillon cubes


First stage

  1. Put the stock in the bottom half of the couscoussier or steamer. Put the vegetables for the first part of the cooking-carrots, turnips, onions, celery, leeks and shallots-in the upper half. Salt and pepper lightly. Cover, bring the stock to the boil and let the vegetables cook in the steam for 15 minutes.