18 Christine’s Vegetable Soup

Name: Christine’s Vegetable Soup
Yield: Serve hot or cold for six people
Cuisine: French
Ingredients: 80 g (2¾ oz) onions peeled and quartered; 20 g (¾ oz) turnips peeled and quartered; 75 g (2½ oz) carrots 1 peeled and quartered; 2–5 litres (4½ pints) of stock made with 5 chicken bouillon cubes; ½ tomato, peeled and deseeded; 50 g (1¾ oz) watercress, washed and picked over; 50 g (1¾ oz) button mushrooms, quartered; salt and pepper; 20 g (¾ oz) shallots, peeled and halved; 60 g (2 oz) white part of leeks, well-washed and cut in rounds; ½ teaspoon celery; ½ lettuce heart, washed; 25 g (1 oz) cucumber, peeled and diced; 50 g (1¾ oz) French beans, topped and tailed; ⅓ clove of garlic, peeled and chopped; ½ teaspoon tarragon, 1 tablespoon parsley; ½ tablespoon chervil, ½ tablespoon chives; 250 ml (scant ½ pint) whipping cream; 20 g (¾ oz) softened butter

Preparation info

Serve hot or cold for
six
people

Difficulty
Easy

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

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

Ingredients

Main ingredients

2–5 litres (4½ pints) of stock made with 5 chicken bouillon cubes

Europe
France
Mediterranean
Soup
Gluten-free

Method

First stage

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.