Potage Aux Legumes Green Vegetable Soup Recipes

EASY GREEN VEGETABLE SOUP

Steps:

• Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.
• Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
• Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.
• Stir the spinach and yogurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it's very smooth. Season to taste with black pepper.
• Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.

POTAGE AUX LEGUMES (GREEN VEGETABLE SOUP)

Steps:

• 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.

POTAGE AUX LEGUMES (GREEN VEGETABLE SOUP)

Steps:

• 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.

GREEN POTAGE

Steps:

• Cook scallions in butter for about ((5)) minutes over moderate heat, stirring frequently. Add potatoes, salt, and chicken broth. Bring to boil and cook, covered, for 10 minutes. Add the water cress in coarse pieces, spinach leaves, and torn up lettuce. Continue cooking until potatoes are tender, about 5 minutes longer. Strain off about 1 cup of broth. Place vegetables and remaining broth in blender. Cover container and turn on blender. Blend until smooth, add remaining broth and reheat. Served garnished with chopped chives, or sour cream sprinkled with paprika.

POTAGE AUX LEGUMES (GREEN VEGETABLE SOUP)

Steps:

• 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.

POTAGE AUX LEGUMES (GREEN VEGETABLE SOUP)

Steps:

• 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.

POTAGE AUX LEGUMES (GREEN VEGETABLE SOUP)

Steps:

• 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.