Name: Melanie’s Vegetable and Oatmeal Soup (La Soupe à la Bataille de Mélaphe)
Yield: 6 Servings
Cuisine: French
Ingredients: Rich milk or light cream as desired; 4 tablespoons butter; 4 onions, chopped; 3 tablespoons fresh chives; ⅓ cup oatmeal flakes; 6 leeks, chopped; 1 pound baby carrots, slivered; 1 pound baby turnips, slivered; ½ cup chopped carrot greens; 2 cups sorrel leaves, packed and chopped; 3 quarts water; Salt; Pepper from the mill; 1 teaspoon Maggi seasoning; 6 fresh tomatoes, sun-ripened, peeled, seeded, and chopped

Preparation info

6
Servings

Difficulty
Easy

Appears in

Savoie

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