Since the days are already cold and grey it really is time to make this summery soup to remind us of those warm and shiny months.
I found this soup Julienne from one very old cookbook. Portion obviously was meant for a whole army so I changed the amounts of ingredients using hardly half of what the original recipe said, cooked the soup for a shorter time, and I still ended up with enough soup for four.
PORTION: 4 servings
TIME TO MAKE: 1,5 hours
- 2 carrots
- 1 turnip
- 1 celery
- 1 leek
- 100 g green fresh beans
- 2 potatoes
- 1 yellow onion
- 2-3 tomatoes
- ½ zucchini (or if very small, use all of it)
- ½ l water with 2 vegetable fond cubes
- 2 teaspoons of chopped thyme
- 60 g butter
- salt, black pepper
Blanch the tomatoes: cook by dipping briefly into boiling water, then directly into cold water. Peel off the skin and cut each tomato in six pieces.
Peel carrots, turnip, potatoes and zucchini.
Cut the potatoes and zucchini in small cubes. Cut the carrots and the turnip julienne.
Cut beans in about one centimeter long pieces.
Wash the celery and cut it in thin slices.
Wash the leek and cut it in small pieces. If the leek is very big, use only a half of it, mostly the lighter part.
Put all the ingredients (except thyme) in a big pot with butter. Let it simmer on a very low heat for about 10-15 minutes. Add some black pepper and about ½ teaspoon of salt.
Cook one liter of vegetable stock and add it into the pot where the vegetables are already simmering.
Add thyme and let simmer for about one hour. Taste and add salt and pepper if needed.
Tags: summery soup vegetable soup vegetarian vegan