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Winter Soup with Three Vegetables

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Source: The Heritage of French Cooking

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Active Time:  10 Minutes
Total Time:  50 Minutes
Yield:  Serves 4

From the nineteenth century on, vegetable soup was the typical dish to begin the evening meal in modest and middle-class French homes. Leeks, potatoes, celery, carrots, turnips, and squash made it a dish for winter. Among the peasants it sometimes constituted the entire meal, perhaps embellished with a plain piece of bacon or a sliver of butter, depending on the custom of the region. This contemporary version is lighter and more refined, but what it loses in substance it gains in delicacy of taste and texture.

RECIPE INGREDIENTS

2 tablespoons extra virgin olive oil

1 celery heart, cut into thin rounds

13 oz potatoes, peeled and cut into1/4 inch cubes or coarsely grated

1 1/2 lb pumpkin flesh, cut into 1/2 inch cubes

salt

Winter Soup with Three Vegetables Recipe at Cooking.com

DIRECTIONS

Heat the oil in a 4 qt nonaluminum pot. Add the celery heart and cook over gentle heat for 2 minutes, stirring constantly with a wooden spoon. Add the potatoes and cook for 1 minute. Add the pumpkin cubes and 2 cups water. Add salt and bring to a boil. Cover the pot and simmer for about 40 minutes, stirring from time to time, until the potatoes disintegrate.

Pour the soup into a tureen and serve very hot. Add pepper before eating. This soup is also excellent cold.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

200

Sodium:

46mg

Fiber:

Carbohydrates, Total:

33g

Protein:

% Cal. from Fat:

32%

Fat. Total:

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