Get in my Belleh: Soup aux Legumes de Maman

So we all know fall is pretty much here: It’s getting darker and colder at night, even if it’s still warm during the day. And with fall approaching and winter coming after that, it’s only natural to want eat something warm to help beat the cold outside. So from The French Women Don’t Get Fat Cookbook, by Mireille Guiliano, here’s something you’ll want put in your belly, Soupe aux Legumes de Maman.

As always when I post recipes from this website and book series, I must put a trigger warning here. This started out as a weight loss program in the mid-2000s, and while it has some good points about how someone can change the way he or she looks at food, it’s also not a good thing to look at if you have body image or weight concerns.  Large green bowl filled with a vegetable soup

The positive things about this recipe? It’s vegetarian friendly (though not completely vegan, as butter is an ingredient) and is an excellent recipe to use if you prefer to eat organic foods. It also allows for some variety, as you can add chicken or what have you. Because the yield is 8 servings, this can also be frozen to eat later.

INGREDIENTS

  • 4 leeks
  • 1 small cabbage
  • 3 celery ribs
  • 2 turnips
  • 2 cups canned (whole or chopped) tomatoes
  • 4 carrots
  • 2 medium potatoes, 12 ounces total
  • 2 garlic cloves, peeled
  • 2 bay leaves
  • 2 sprigs of parsley
  • 2 sprigs of fresh thyme
  • 1 onion, peeled and thinly sliced
  • 4 tablespoons butter
  • Salt and pepper to taste
Yield: 8 Servings
Wash potatoes, peel and slice roughly. Place in a small pot, water to cover. Add garlic and salt. Bring to a boil and simmer till tender (about 10 minutes).Wash all other vegetables and slice or dice them. Melt the 2 ounces of butter in a large pot and “sweat” all the vegetables stirring often (5 minutes). This procedure eliminates the more aggressive aromas of fresh vegetables.Add the potatoes and garlic. Add water to cover and continue to cook until all vegetables are tender. Remove bay leaves.
Purée drained vegetables in food mill using the fine grating disc, reserving the cooking water to be poured over to thin the soup to the consistency you like (it shouldn’t be too liquid or too thick).
And after: om nom nom nom, which I think is universal in every language!

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