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On our first trip to Paris as a family, things didn’t exactly go as planned. But boy, we ate some good soup. This potage aux legumes recipe reminds me of a great meal we had in the middle of a chilly, frazzled day. Back home, it’s an unassuming, perfectly seasoned, coarsely pureed vegetable soup that you’ll want to make again and again.
You can easily make this soup vegan by fortifying it with extra-virgin olive oil instead of cream.
- 2 pounds potatoes, peeled and diced
- 1 pound yellow onions, peeled and diced
- 1 pound carrots, peeled and diced
- 8 cups good vegetable broth
- 2 teaspoons salt, plus more to taste
- 2 to 3 sprigs fresh thyme
- 1 dried bay leaf
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream OR 1/4 cup extra-virgin olive oil (for vegan soup)
- Freshly ground black pepper, to taste
- To a heavy 5-quart pot, add the potatoes, onions, carrots, water, salt, thyme, bay leaf and nutmeg. Bring to a boil over high heat. Cover and reduce heat to maintain a simmer. Simmer, stirring occasionally, until all vegetables are very tender, about an hour.
- Remove thyme stems and bay leaf. Pass soup through a food mill with a medium disc attached. Almost all of the solids should go through. (Or use a stick blender for a less rustic texture.) Stir in cream or olive oil. Add pepper and additional salt, if desired, to taste. Return to pot and reheat over low heat before serving.
Amount Per Serving: Calories: 350Total Fat: 15.8gCarbohydrates: 48.7gFiber: 8.4gProtein: 5.4g