Farmhouse Supper Soup Recipes

FARMHOUSE SOUP

Steps:

• Dice the carrots, and turnips and white portion of the leeks.
• Melt butter in a large pan. Put in the carrots, turnips, leeks and soften on low heat for 10minutes, stirring occasionally.
• Wash the bacon in cold water and put in a saucepan of water, bring to the boil and simmer for 10minutes on low heat, drain and set aside to cool.
• Finely shred the cabbage, and chop the bacon into cubes.
• Add stock and bacon and cabbage to the vegetables, salt and pepper to taste. Bring to the boil, reduce heat. Cover and simmer gently for about 1hour.
• Cap and string the beans, wash and cut into pieces about 4cm long. Chop the celery and cube the potatoes.
• About 20minutes before end of cooking time, add cubed potatoes and peas to soup and cook further until tender.
• Serve with croûtons (optional) and grated Gruyère Cheese.

FARMHOUSE SOUP

Steps:

• Place the chickpeas and half the water in a saucepan over medium-high heat. Bring to the boil. Cook, covered, for 1 minute. Set aside for 1 hr to soak.
• Drain chickpeas. Return to pan with the remaining water. Bring to the boil over medium-high heat. Add veal, onion, rosemary, bay leaves and parsley, and reduce heat to medium-low. Simmer, covered, for 1 1/2 hours Discard rosemary bay leaves and parsley. Set aside to cool completely. Place in the fridge to chill.
• Remove fat from the surface. Transfer the veal to a plate. Discard bones. Coarsely shred.
• Add carrot, potato, parsnip, leek, tomato, rice and tomato paste to the pan.
• Bring to boil over medium-high heat. Reduce heat to low. Cook, covered, for 30-40 minutes or until rice is tender.
• Add the veal, broccoli and beans and cook for 5 minutes or until the beans are bright green and tender crisp.
• Ladle among the serving bowls and serve.

FARMHOUSE VEGETABLE SOUP

Steps:

• In a stockpot over medium heat, melt the butter.
• Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
• Add the parsnips, potatoes, carrots and Recipe #476612 or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender.
• Remove from the heat and let cool for 10 minutes.
• Working in batches, transfer the soup to a food processor or blender and puree until smooth.
• Your immersion blender can also be used.
• Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper.
• Simmer until heated through.
• Ladle the soup into swallow bowls and enjoy.