Potage aux légumes is a French vegetable soup that has been blended until there are no visible chunks left. Nourishing and flavorful, a good potage is a great way to eliminate food waste and also a French woman’s secret weapon for keeping slim.
1 large tomato
2 cups cherry Tomatoes
1 bunch of carrots (about 7 carrots)
5 nugget potatoes
3 small zucchini
2 Cloves of Garlic
1 bouillon cube (vegetable or chicken – your preference)
2 tbsps olive oil
4 cups of water
La Mise en Place (the set up)
Peel the potatoes and the carrots. Roughly chop all the vegetables into halves or quarters. The soup will be blended at the end so precision is not necessary
La Cuisson (the cooking)
Drizzle olive oil in the bottom of a soup pot
Add the garlic to the hot oil. Let sear lightly.
Add in all the veggies at once.
Pour enough water to cover. This is KEY! Too much water and the soup is no good. You want to barely cover all the vegetables. If needed you can add more water at the end. Let simmer on medium heat for about a half hour until all the vegetables are cooked through, stirring occasionally. The potatoes should break apart with your spoon.
Turn off the heat.
Mix with a mixing wand until smooth. Adjust the seasoning if needed.If you don’t have a hand mixer, I recommend the investment. They are much easier to use than blenders when making soup. I have used my kitchen aid immersion blender for over 8 years now for everything from guacamole to baby food to soups.
Chef’s Wife Tips:
Make sure the water doesn’t completely cover the vegetables before cooking – it is the key to getting the right consistency of soup. You can always add more water at the end if needed
Potage aux legumes can be made with any mix of vegetables. It is a great way to eliminate food waste. In my experience as long as I have a starchy vegetable like potato or sweet potato, the consistency has that creaminess to it that I love.
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