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Potage Aux Legumes – French Vegetable Soup
WANDERINGS IN MY KITCHEN19Ingredients
60Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 golden beet (medium, peeled and chopped into 1 inch cubes)
- 1 parsnip (large, peeled and chopped into 1 inch cubes)
- 1 russet potato (large, peeled and chopped into 1 inch cubes)
- 4 carrots (medium sized, peeled and cut in 1 inch rounds)
- 1 yellow onion (medium, quartered and thinly sliced)
- 4 rib celery (cut into 1 inch rounds)
- 3 garlic cloves (medium, smashed)
- 2 Tbsp. olive oil
- 1 Tbsp. kosher salt (divided)
- 1/2 cup dry white wine
- 2 1/2 cups chicken stock
- Parmesan rind (optional)
- 1/4 cup heavy cream (plus extra for serving)
- 2 Tbsp. butter
- 4 Tbsp. chives (fresh herbs, carrot tops, and parsley)
- 2 Tbsp. olive oil (good quality)
- 1 tsp. coarse sea salt
- 1/2 tsp. cracked black pepper (fresh)
- 1/2 loaf crusty bread
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium2790mg116% |
| Potassium890mg25% |
| Protein9g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber5g20% |
| Sugars11g |
| Vitamin A220% |
| Vitamin C30% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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