Improvised Spring Vegetable Soup

Potage Printanier Fou

Preparation info

  • Makes

    8

    first-course servings
    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Even though this is called a spring vegetable soup (printanier means springlike), I enjoy it most in the summer, when more fresh vegetables show up at the farmers’ market in Man hattan’s Union Square. But you can make it, in one form or another, at any time of year. In the fall, I diverge from the classic and include bits of winter squash, wild mushrooms, artichoke bottoms, even chestnuts. At Christmas, I may even sneak in cubes of foie gras and sliced truffles. The idea is simply to simmer