Potage aux Legumes (Green Vegetable Soup) Recipe - Allrecipes.com
Potage aux Legumes (Green Vegetable Soup) Recipe
  • READY IN ABOUT hrs

Potage aux Legumes (Green Vegetable Soup)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    45 mins
  • READY IN

    1 hr 40 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 06, 2008

This was almost perfect, but I would suggest the following modifications: Instead of the habaneros, which caused a lot of problems (to hands, eyes, and tongue), I would substitute 2 serranos. And also I would add 1/3 c. cream.

 
Most Helpful Critical Review
May 07, 2009

Wow. Habeneros are HOT! If you want a little kick in your soup, use a 1/4 of a pepper. It won't look like much, but believe me, it will be enough. I used only 1 pepper (and was completely fooled by the small size). Holy cow, I can barely eat this soup it is so spicy. Completely burns going down. Otherwise, very delicious. You can even add some cilantro and coconut water or milk for some Asian influence.

 

11 Ratings

May 23, 2007

Wonderful recipe! I did use the habanero pepper and loved it; DH and I like a little kick to our food. I did tweak it a little, though -- we are vegetarians so I subbed vegetable broth for the chicken broth. I also boiled then pureed a potato and a few broccoli stalks to make it creamy without adding fat. Also added a can of drained white cannelini beans to boost protein. Made a yummy hearty meal with crusty wholegrain bread -- will definitely make this again!

 
Feb 18, 2006

I was afraid of the habenero, so used a serrano instead. The bit of heat does add to the dish, so I wouldn't eliminate the pepper...just choose one in line with your preference for spice. I used an immersion blender to puree the soup. I wasn't sure what my husband would think of this, but before I could ask what he thought he was getting seconds!

 
Sep 22, 2007

I thought this soup looked disgusting, tasted very bitter, and really wasnt worth the time i spent cooking and liquidising it all.

 
Dec 13, 2005

This was very tasty. I think next time I will omit the pepper as it was a bit too hot for my husband. Otherwise, it was perfect!

 
Nov 07, 2011

Nothing wrong with this, but nothing outstanding either. Better as part of the meal -- would probably disappoint as the whole meal itself.

 
Jul 15, 2011

A wonderful soup for my low acid diet.

 

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Nutrition

  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 1556 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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