Vegetable pot-au-feu


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 55

Appears in

Vegetables: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

A healthy, energising dish that won’t spoil your figure! Simple to make and very satisfying.



  • 500 g (1 lb) chicken wings, chopped, or wing tips
  • 300 g (10 oz) carrots, roughly chopped
  • 1 leek, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 onion, halved
  • 2 cloves, inserted into the onion
  • 1 bay leaf
  • 3 sprigs of fresh thyme


  1. To make the stock, put the chicken wings or tips in a saucepan and cover with about 3 litres of water. Add the chopped carrot, leek, celery, onion halves and cloves, bay leaf and sprigs of thyme. Bring slowly to the boil, then reduce the heat and simmer for about 50 minutes. Skim frequently to remove any froth from the surface of the stock.
  2. Pass the stock through a fine sieve. If possible, line the sieve with a piece of muslin cloth or a coffee filter to obtain a clear liquid. Discard the chicken, vegetables, herbs and spices.
  3. Cook the carrot, turnip and potato in boiling salted water for 2–3 minutes, or until tender but still crunchy. Plunge into cold water to stop the cooking process and keep the vegetables crunchy.
  4. Cut the green beans into six pieces and cook in boiling salted water for 4 minutes. Drain, plunge into cold water to stop the cooking process and retain the green colour, then drain again. Add the baby peas to boiling salted water and cook for 1 minute. Drain, plunge into cold water, then drain again.
  5. Season the stock with salt and white pepper, to taste. Add all the vegetables and reheat. Serve very hot in a soup dish and sprinkle with the chervil.