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Potage aux Legumes (Green Vegetable Soup)

By: TRAVELR773

"This smooth and flavorful vegetable soup is a family recipe. It can be served as an elegant first course, but we also find it makes great diet fare when eaten with a loaf of French bread."

Rate/Review | Read Reviews (8)

292 Saves

Prep Time:
25 Min

Cook Time:
45 Min

Ready In:
1 Hr 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 onions, chopped
3 cloves garlic, minced
3 tablespoons butter or margarine
2 (14.5 ounce) cans chicken broth
4 1/2 cups water
3 large carrots, peeled and chopped
1 leek, bulb only, chopped
3 green onions, chopped
1 1/2 habanero peppers, seeded and chopped
1 (10 ounce) bag fresh spinach
1 bunch watercress, trimmed and chopped
1 tablespoon salt and pepper to taste
extra virgin olive oil
red wine or balsamic vinegar

Directions

Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero peppers, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes.
Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.