Potage Paysanne

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 3 slices bacon diced
  • 6 celery stalks sliced
  • 1 onion chopped
  • 1 cup sliced mushroom
  • 3 carrots diced
  • 1 turnip peeled and diced
  • 2 parsnips diced
  • 2 leeks sliced
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 4 cups hot vegetable stock
  • 4 cups hot chicken stock
  • 1/2 cup hot milk
  • 2 tomatoes chopped
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 cup croutons
  • 1 tablespoon chopped fresh mint (optional)
  • 1 tablespoon chopped fresh parsley (optional)

Method

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 facts <b>Per serving:</b> about

  • Sodium 607 mg
  • Protein 6 g
  • Calories 185.0
  • Total fat 5 g
  • Cholesterol 6 mg
  • Saturated fat 2 g
  • Total carbohydrate 32 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 98.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Potage Paysanne