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Vegetable Potage Recipe | |
French Soup | |
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Ingredients:
5 C. water2 C. chopped peeled celeriac 1-1/2 C. sliced carrots 1-1/4 C. diced onion 1 C. peeled potato 1 C. chopped Granny Smith Apple ( 1 lg apple) 1 C. sliced leek 1/2 C. chopped , peeled Jerusalem Artichoke ( this would not be available in my small towm) 3/4 tsp. salt 3 thyme sprigs 2 garlic cloves 2 bay leaves
Directions:
Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat & simmer 40 minutes or until veggies are tender. Discard thyme & bay leaves. Place vegetable mixture in a blender in 2 batches; process until smooth.Yield: 7 -1cup servings Calories 90 (4% from fat); Fat 0.4g (0.1 sat, 0.1 mono, 0.2 poly); Protein 2.2g; Carb21.2g; Fiber 3.3g; Chol0mg; Iron1.4mg; Sodium 309 mg; Calc47 mg.
"Prepared in most French homes throughout the winter, this soup can be served chunky or pureed. Always simple & fresh, it varies according to season. If you can't find all of the above vegetables, just use whatever you have on hand." '
Note: I would consider using frozen carrots & or other veggies because of the age of the child.
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