Potage Paysanne

By The Canadian Living Test Kitchen

Tested till perfect

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Potage Paysanne

This recipe makes 6 servings

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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
  • Portion size: 6

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 3slicesbacon, diced
  • 6 6celery stalkcelery stalks, sliced
  • 1 1large oniononions, chopped
  • 1 cup 1cupsliced mushroommushrooms
  • 3 3carrotcarrots, diced
  • 1 1turnipturnips, peeled and diced
  • 2 2parsnipparsnips, diced
  • 2 2(white and light green parts) leekleeks, sliced
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspall-purpose flour
  • 4 cup 4cuphot vegetable stock or chicken stock
  • 1/2 cup 1/2cuphot milk
  • 2 2tomatoes, chopped
  • 1/4 cup 1/4cupchopped fresh parsley
  • 2 tbsp 2tbsplemon juice
  • 1 cup 1cupcroutoncroutons
  • 1 tbsp 1tbspchopped 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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