Home

Potage Bonne Femme #2

ingredients

serves 4.
1/2 stick (2 oz) 50 g butter
1 lb (500 g) potatoes, diced
2 carrots, chopped
2 large leeks, trimmed and chopped
4 cups (32 fl oz) 900 ml vegetable stock
salt and pepper
125 ml (4 fl oz) 1/2 cup double (thick) cream
1 tablespoon finely chopped fresh parsley or chervil

to garnish

1/2 carrot, cut into fine strips
1/2 small leek, cut into fine strips
1 slice bread, toasted

method

1. Melt butter in a saucepan and add prepared vegetables.

2. Cover and cook gently for 15 minutes.

3. Add stock and bring to the boil, then re-cover and simmer for 20 minutes.

4. Puree in a blender or food processor, then press through a sieve.

5. Return soup to pan, add salt and pepper and stir in cream and parsley or chervil. Reheat very gently.

6. To make garnish, blanch the fine strips of carrot and leek in a pan for 1 minute, then drain.

7. Cut out 4 small rounds of toast and divide the vegetables between them. Float on top of individual bowls of hot soup.

What did you think?

1 person has helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved