Potage Paysanne (Peasant Soup) (France)

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Potage Paysanne (Peasant Soup) (France)

Source: Encyclopedia of European Cooking

 

 

2 English pints (2 1/2 pints) (1.1 litres) stock

-OR- vegetable water -OR- water

2 carrots

1 small turnip

2 small onions

2 leeks

1 stick celery

2 oz (55 g) vegan margarine -OR- oil

8 oz (225 g) chopped cabbage

1 medium potato

salt

4 oz (115 g) green peas

4 oz (115 g) chopped green beans

pinch sugar

 

 

Chop the carrots, turnip, onions, celery, and leeks (of which you use

only the white part) into fine rounds. Heat the margarine in a heavy

saucepan, add the vegetables including the chopped cabbage. Sprinkle

with a little sugar and a pinch of salt. Place on a moderate heat and

stir with a wooden spoon. Let it heat well, stirring occasionally, for

5 minutes. Cover the saucepan and cook on a gentle fire for 10

minutes, taking care that the vegetables do not stick to the pan or

burn (move them about from time to time). Add one pint (19 fl oz) (570

ml)of stock. Bring to the boil. Add the chopped potato, the green peas

and beans. Cover and simmer for 30 minutes. Add the remainder of the

stock and boil for another 5 minutes. Serve with small rounds of

toasted French bread. Vegetables may be added or subtracted from this

soup according to the season, without spoiling the character, but

should, when possible, be young and fresh.

 

 

6 servings.