Melanie’s Vegetable and Oatmeal Soup

La Soupe à la Bataille de Mélaphe

Preparation info
  • 6

    Servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

This soup was made in the summer with the vegetables donated by Madame Déléan next door and those that farmers brought in their old-fashioned trucks. Do not replace the fresh tomatoes with canned ones; the soup turns too tomatoey. The soup should not be strained.

Ingredients

  • 4 tablespoons butter
  • 2 cups sorrel leaves, packed and chopped
  • ½

Method

Heat the butter in a soup pot. Add the sorrel, carrot greens, leeks, onions, carrots, and turnips and toss into the hot butter. Add the water and bring to a boil. Add salt, pepper, and Maggi seasoning and turn down to a simmer. Cook 45 minutes. Add the tomatoes and oatmeal and cook another 15 minutes, or until thickened. Add the chives. Serve with a pitcher of milk or light cream to add to the