Tested till perfect Potage Paysanne

Potage Paysanne

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.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

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)
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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).

Nutritional Information Per serving: about

cal 185 pro 6g total fat 5g sat. fat 2g
carb 32g fibre 6g chol 6mg sodium 607mg

% RDI:

calcium 10 iron 16 vit A 98 vit C 43
folate 34
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