Potage Paysanne
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 185 |
| pro | 6 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 32 g |
| fibre | 6 g |
| chol | 6 mg |
| sodium | 607 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 16 |
| vit A | 98 |
| vit C | 43 |
| folate | 34 |
When Earl Johnson first came to the school, he tempted students with sampler cups of soup. "I really had to push it in the beginning. I used to tell them it won't kill you! But now they trust me." This soup is one that encourages teens to eat a variety of vegetables.
Ingredients
- 3 slices bacon, diced
- 6 celery stalks, sliced
- 1 large onion, chopped
- 1 cup sliced mushrooms
- 3 carrots, diced
- 1 turnip, peeled and diced
- 2 parsnips, diced
- 2 (white and light green parts) leeks, sliced
- 1/2 tsp pepper
- 2 tbsp all-purpose flour
- 4 cup hot vegetable stock or chicken stock
- 1/2 cup hot milk
- 2 tomatoes, chopped
- 1/4 cup chopped fresh parsley
- 2 tbsp lemon juice
- 1 cup croutons
- 1 tbsp chopped fresh mint or fresh parsley, (optional)
Preparation
In large saucepan or Dutch oven, fry bacon over medium-high heat until crisp. Drain off fat.
Add celery, onion, mushrooms, carrots, turnip, parsnips, leeks and pepper; cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Sprinkle with flour; cook, stirring, for 1 minute.
Whisk in stock and milk; bring to boil. Add tomatoes; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes. Add parsley and lemon juice. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days.) Garnish with croutons, and mint (if using).
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