French Country Soup

"I enjoy looking through older recipe books for hidden gems. Here is one from Woman's Day: Famous French Cookery (1969) that is sure to please."
 
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photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
Ready In:
1hr 30mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Melt 3 Tablespoons butter in a soup kettle.
  • Add carrots, leeks, cabbage and celery.
  • Saute over low heat, stirring occasionally, about 20 minutes.
  • Add salt, sugar, water and beef broth; bring to a boil.
  • Add beans and potatoes.
  • Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
  • Strain vegetables, reserving the liquid.
  • With a food mill, blender or food processor, puree vegetables.
  • Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
  • Season with salt and pepper if desired.
  • Meanwhile, melt 2 Tablespoons butter in a skillet.
  • Saute bread slices in butter, turning to saute both sides, until golden.
  • Place one slice of bread into each of 6 soup bowls; cover with soup.
  • Sprinkle with grated cheese.

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Reviews

  1. Mixed feelings about this one. I used cannellini white kidneys and emmentaler Swiss and we all liked the pureed soup but not topping the bread slices. Made for the Stone Soup Tag Game.
     
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