Vegetable Potage

Prepared in most French homes throughout the winter, this soup can be served chunky or puréed. Always simple and fresh, vegetable potage varies according to the season. If you can't find all of the following vegetables, just use whatever you have on hand.

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 4%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.2g
  • Carbohydrate: 21.2g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 309mg
  • Calcium: 47mg

Ingredients

  • 5 cups water
  • 2 cups chopped peeled celeriac
  • 1 1/2 cups sliced carrots
  • 1 1/4 cups diced onion
  • 1 cup diced peeled potato
  • 1 cup chopped Granny Smith apple (1 large apple)
  • 1 cup sliced leek
  • 1/2 cup chopped peeled Jerusalem artichoke
  • 3/4 teaspoon salt
  • 3 thyme sprigs
  • 2 garlic cloves
  • 2 bay leaves

Preparation

  1. Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard thyme and bay leaves. Place vegetable mixture in a blender in 2 batches; process until smooth.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vegetable Potage Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy