Madame Maillet’s Herb and Pumpkin Soup

Name: Madame Maillet’s Herb and Pumpkin Soup (La Soupe aux Herbes et à la Courge de Madame Maillet)
Yield: 6 Servings
Cuisine: French
Ingredients: Pepper from the mill; ½ teaspoon celery salt; ⅓ cup red beans, soaked overnight; ⅓ cup Great Northern beans, soaked overnight; 2 potatoes, peeled and finely diced; 3 large white turnips, finely diced; Salt; 1 pound pumpkin meat, finely diced; 1 cup chopped nettles; ¼ cup chopped strawberry leaves; 3 large carrots, finely diced; 1 cup chopped Swiss chard leaves; 3 leeks, finely chopped; 3 onions, finely chopped; 2½-3 quarts water; ⅓ cup butter; ½ cup chopped chervil; Light cream

La Soupe aux Herbes et à la Courge de Madame Maillet

Preparation info

6
Servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This is Georgette’s grandmother’s herb and pumpkin soup. If you have no strawberry leaves or nettles, use a bit of beet greens and spinach.

Ingredients

Soup

3 onions, finely chopped
3 leeks, finely chopped
⅓ cup butter

Europe
France
Soup
Vegetarian
Gluten-free
Mediterranean
Summer
Savoie

Method

Sauté the onions and leeks in well-heated butter until translucent. Add 2½ quarts of water, bring to a boil, and add all the greens, root vegetables, and pumpkin; add salt, celery salt, and pepper. Return to the boil and simmer down to 2 quarts. Pass the soup through a food mill or food processor.

Meanwhile cook both presoaked beans in just enough water to cover them. When they have coo