Recipe 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."
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butter or margarine
2 (14.5 ounce) cans
4 1/2 cups
large carrots, peeled and chopped
leek, bulb only, chopped
green onions, chopped
habanero peppers, seeded and chopped
1 (10 ounce) bag
watercress, trimmed and chopped
salt and pepper to taste
extra virgin olive oil
red wine or balsamic vinegar
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.
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.
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!
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!
I thought this soup looked disgusting, tasted very bitter, and really wasnt worth the time i spent cooking and liquidising it all.
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!
Nothing wrong with this, but nothing outstanding either. Better as part of the meal -- would probably disappoint as the whole meal itself.
A wonderful soup for my low acid diet.
* Percent Daily Values are based on a 2,000 calorie diet.
Potage aux Legumes (Green Vegetable Soup)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 193
** Calories from Fat: 142
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