Sally Schneiders French Winter Vegetable Soup Recipes

PURéE OF WINTER VEGETABLE SOUP

Living in France, I was always impressed by the bags of mixed vegetables, called soupe, sold in farmers' markets and supermarkets alike. The bags usually included an onion, carrots and celery, a leek, a turnip or two and a bouquet garni consisting of a bay leaf, a sprig of thyme and another of parsley. I've added root vegetables to this ginger-scented soup, which is inspired by the many simple suppers I enjoyed in the homes of French friends.

Provided by Martha Rose Shulman

Categories dinner, weekday, soups and stews, main course

Time 1h15m

Yield Serves six

Number Of Ingredients 14

Purée of Winter Vegetable Soup image

Steps:

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the leeks and a generous pinch of salt. Cook, stirring often, until tender but not browned, about five more minutes. Add the carrots, kohlrabi, turnips, potatoes and water or stock. Bring to a boil.
Meanwhile, wrap the ginger, bay leaf, thyme, parsley and peppercorns in cheesecloth. Tie them up to make a bouquet garni, and add to the pot. Add salt to taste (about 2 teaspoons), reduce the heat, cover and simmer one hour. Remove the cheesecloth bag, and discard.
Blend the soup until smooth with an immersion blender or in batches in a regular blender. (Do not put the top on tight; cover the top with a towel to prevent hot splashes.) Pour the soup through a strainer into a bowl; press the soup through the strainer with the back of a ladle or with a pestle. Return to the pot and heat through. Add lots of freshly ground pepper, taste and adjust salt, and serve.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1070 milligrams, Sugar 7 grams

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1/2 pound leeks 1 large or 2 small, white and light green parts only, cleaned well and sliced
1/2 pound carrots 2 large, peeled and sliced
1/2 pound kohlrabi, trimmed, peeled and diced
1/2 pound turnips, peeled and diced
6 ounces potatoes 2 medium, peeled and diced
1 1/2 quarts water, chicken stock or vegetable stock (see note)
2 fat slices ginger, peeled
1 bay leaf
A couple of sprigs each thyme and parsley
12 peppercorns
Salt
freshly ground pepper to taste

SALLY SCHNEIDER'S FRENCH WINTER VEGETABLE SOUP

From her classic cookbook, "A New Way to Cook." This is a thick and savoury soup. Along with some toast, it makes a satisfying meal on a cold winter day. It begins with water, rather than a broth base, making this an ideal recipe for those trying to reduce their sodium intake.

Provided by blucoat

Categories Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Sally Schneider's French Winter Vegetable Soup image

Steps:

In a large heavy saucepan, bring the water, 2 tablespoons of the olive oil, and salt to a boil. Add the vegetables and garlic and simmer, half covered, until the vegetables are very tender, about 30 to 35 minutes. Pepper liberally.
Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving.

Nutrition Facts : Calories 130.4, Fat 7.1, SaturatedFat 1, Sodium 665, Carbohydrate 16.4, Fiber 3.8, Sugar 5.5, Protein 2

Ingredients

6 cups water
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 medium onion, cut into 1/4-inch dice
2 medium yellow fin potatoes (about 3/4 pound) or 2 medium yukon gold potatoes, peeled and cut into 1/4 inch dice (about 3/4 pound)
3 medium leeks, white and pale green parts only, thinly sliced and rinsed to remove grit
3 -4 medium carrots, peeled and cut into 1/4 inch dice (8 ounces)
3 medium parsnips, peeled and cut into 1/4 inch dice (6 ounces)
2 medium turnips (8 ounces) or 1/2 rutabaga, peeled and cut into 1/4 -inch dice (8 ounces)
1 small celery root, peeled and cut into 1/4 inch dice (8 ounces)
1 small fennel bulb, trimmed, cored, and cut into 1/4 inch dice
2 garlic cloves, smashed
fresh ground black pepper

WINTER VEGETABLE & LENTIL SOUP

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day

Provided by Sara Buenfeld

Categories Dinner, Supper

Time 40m

Number Of Ingredients 9

Winter vegetable & lentil soup image

Steps:

Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

Nutrition Facts : Calories 264 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium

Ingredients

85g dried red lentils
2 carrots, quartered lengthways then diced
3 sticks celery, sliced
2 small leeks, sliced
2 tbsp tomato purée
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1 tbsp vegetable bouillon powder
1 heaped tsp ground coriander

WINTER VEGETABLE SOUP

I'VE ENJOYED this soup for years because it tastes good, is simple to make and doesn't leave a lot of leftovers. When there's a chill in the air, a steaming bowl of this savory soup is welcome. -Mavis Diment, Marcus, Iowa

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

Winter Vegetable Soup image

Steps:

In a large saucepan, saute onions in oil until tender. Add the broth, potato, carrot and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt if desired and pepper; simmer, uncovered, for 5-7 minutes or until vegetables are tender.

Nutrition Facts : Calories 168 calories, Fat 8g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

1/2 cup sliced green onions
1 tablespoon canola oil
1 can (14-1/2 ounces) chicken broth
1 small potato, peeled and cubed
1 large carrot, sliced
1/4 teaspoon dried thyme
1 cup broccoli florets
1/4 teaspoon salt, optional
1/8 teaspoon pepper

WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS

I use the food mill instead of a blender - immersion or regular - because I love the texture of the soup when it's put through the mill's coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest - which is what you want - if you use an immersion blender.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks image

Steps:

In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 6 grams

Ingredients

3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced 1/2 inch thick
2 garlic cloves, minced
3 large carrots (10 ounces), diced
1 celery stalk, diced
1 large or 2 medium turnips (10 ounces), peeled and diced
1 pound russet potatoes, peeled and diced
A bouquet garni made with a bay leaf and a few sprigs each thyme and parsley
Salt and black pepper
1/4 cup crème fraîche, more to taste
Chopped fresh parsley or tarragon, for garnish

More about "sally schneiders french winter vegetable soup recipes"

PROVENCAL STYLE WINTER VEGETABLE SOUP - SEASONS AND …

Web Jan 12, 2016 1.12.16 Provencal Style Winter Vegetable Soup A hearty and healthy vegetables soup that features winter vegetables. You'll …
From seasonsandsuppers.ca
5/5 (5)
Total Time 1 hr
Category Soup
Calories 256 per serving

n a large soup pot (5 1/2 - 6 quarts), heat olive oil over medium heat. Add onion and cook, stirring until softened. Add garlic and cook for 1 minute more. Add celery, carrots and parsnips and cook, stirring, for 3-4 minutes. Add chicken stock, thyme sprigs, Herbes de Provence and a bit of salt and pepper. Raise heat under pot to medium-high and bring stock to a boil. Lower heat to medium-low and simmer for 10 minutes. Add potatoes and green beans and simmer an additional 10-15 minutes, or until vegetables are tender.
Add frozen peas and kidney beans and simmer 5 minutes. Add tomatoes by hand-crushing them into the soup, adding the juice as well. Add the spinach. Simmer 10-15 minutes more, to allow flavours to blend. If soup is too thick, add a bit more chicken stock to thin.
Taste soup and add salt and pepper, as needed. You may also like to stir in a few more fresh thyme leaves at this point.

Sally Schneiders French Winter Vegetable Soup Recipes

PURéE OF WINTER VEGETABLE SOUP

SALLY SCHNEIDER'S FRENCH WINTER VEGETABLE SOUP

From her classic cookbook, "A New Way to Cook." This is a thick and savoury soup. Along with some toast, it makes a satisfying meal on a cold winter day. It begins with water, rather than a broth base, making this an ideal recipe for those trying to reduce their sodium intake.

WINTER VEGETABLE & LENTIL SOUP

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day

WINTER VEGETABLE SOUP

I'VE ENJOYED this soup for years because it tastes good, is simple to make and doesn't leave a lot of leftovers. When there's a chill in the air, a steaming bowl of this savory soup is welcome. -Mavis Diment, Marcus, Iowa

WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS

More about "sally schneiders french winter vegetable soup recipes"

PROVENCAL STYLE WINTER VEGETABLE SOUP - SEASONS AND …

HOMEMADE ALPHABET VEGETABLE SOUP - SALLY'S BAKING …

FRENCH VEGETABLE SOUP | GOURMANDE IN THE KITCHEN

10 BEST WINTER VEGETABLE SOUP WITH TURNIP RECIPES

FRENCH WINTER SOUP RECIPES - THE PIMSLEUR LANGUAGE BLOG

FRENCH WINTER VEGETABLE SOUP | JUST A PINCH RECIPES

FRENCH WINTER VEGETABLE SOUP - WHIPSTONE FARM

SALLY SCHNEIDER | THE SPLENDID TABLE

WINTER SQUASH AND GRUYèRE GRATIN RECIPE - SALLY SCHNEIDER - FOOD …

10 FRENCH SOUPS FOR WINTER - PARDON YOUR FRENCH

35+ ESSENTIAL WINTER SOUP RECIPES - EATINGWELL

10 BEST WINTER VEGETABLE SOUP WITH TURNIP RECIPES | YUMMLY

BASIC VEGETABLE SOUP – FRENCH WOMEN DON'T GET FAT

SLOW COOKER WINTER VEGETABLE SOUP WITH SPLIT RED LENTILS

FRENCH WINTER VEGETABLE SOUP RECIPE | EAT YOUR BOOKS

QUALITY NEVER GETS OLD | SCHNEIDERS

SALLY SCHNEIDER - WIKIPEDIA

EASY WINTER VEGETABLE SOUP RECIPE - LARDER LOVE

You'll also love

Related Search