SOUPE SAVOYARDE (WINTER SOUP)
Soupe Savoyarde is one of the dishes to come from the Savoie region of France, which lies at the heart of the French Alps and is home to many of France's most fashionable ski resorts. Other winter vegetables, such as parsnips, kohlrabi, or fennel, can be added if you wish.
Provided by Member 610488
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place potato in a medium bowl; cover with cold water to 1 inch above potato. Set aside.
- Melt butter in a large Dutch oven over medium heat. Add onion to pan, and cook 7 minutes or until soft but not browned, stirring occasionally. Add leek and the next 4 ingredients (through celeriac) to pan. Place a sheet of aluminum foil directly over vegetable mixture. Cover, reduce heat to low, and cook 15 minutes or until vegetables are tender. Discard foil.
- Drain potatoes; add to pan. Stir in 2 cups water. Cover and simmer 20 minutes or until vegetables are tender, stirring occasionally.
- Heat milk in a small, heavy saucepan over medium heat to 180F or until tiny bubbles form around the edges (do not boil). Gradually stir hot milk into vegetable mixture, stirring constantly. Remove from heat. Taste and adjust seasoning, if desired.
- Preheat broiler.
- Place bread slices in a single layer on a baking sheet. Broil 1 minute or until toasted. Place 1 bread slice in each of 8 soup bowls; top each bread slice with 1/2 oz cheese. Ladle 1 1/4 cups soup into each bowl.
Nutrition Facts : Calories 328.4, Fat 7, SaturatedFat 3.4, Cholesterol 13.7, Sodium 684.1, Carbohydrate 57.2, Fiber 4.5, Sugar 7.6, Protein 9.8
SAVORY WINTER SOUP
Even my father, who doesn't particularly like soup, enjoys my full-flavored version of traditional vegetable soup. He asked me to share the recipe with Mom, and I gladly obliged! -Dana Simmons, Lancaster, Ohio
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low until vegetables are tender, 6-8 hours.
Nutrition Facts : Calories 163 calories, Fat 8g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 583mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
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