This is kind of a recipe, kind of not. Because it really just depends on what you have on hand. I've seen a bunch of variations of this 'recipe' done by my French mother-in-law, and the French Grandmas that I know. And pretty much every time it has been delicious! I never really liked stew as a child, but this blended together soup is perfect.
I made the same soup yesterday for lunch, minus the courgettes (zucchini), and really liked it. This would serve 4 bowls comfortably, but it is more than easy to add more ingredients to, just throw in a few more potatoes and an extra leek or a few spare carrots for more soup.
Soupe à la Française
In a large pot on medium heat simmer one chopped leek in butter.
Cut one carrot into pieces and throw it in the pot as well.
One courgette cut into pieces as well, put into the pot.
Peel 4-5 smallish potatoes (I used small red potatoes), cut into pieces and thrown them in the pot as well.
Cover the vegetables with water, add one bouillon cube, and bring to a boil. Cook until the potatoes and carrots are done.
At the same time I cook a few pieces of bacon in a pan.
When the vegetables are cooked, cut the bacon into chunks and add to the pot as well. I use a hand-held immersion blender to blend all of the ingredients together.
Serve warm to hot. The French like to add a spoonful of creme fraiche to their soup. I grated a little cheddar cheese over our bowls tonight and it was divine. Nice and warm for this chilly evening.
Depending on what is in season (and what is hanging out in the fridge) thousands of of variations can be made. I think that the key is the potatoes, as it makes the soup creamy with just the right consistency.
Comments