La Soupe
The Soup
Ingredients
Preparation
Serves 4
To ensure the proper temperature of the various ingredients and the texture of the vegetables, it is important to add them to the soup in the suggested order.
- 2 medium carrots – scraped and cut into 2-inch match sticks
- 1 medium white turnip – peeled and cut into 2-inch match sticks
- 1 recipe for Le Potage, above
- 1/2 cup soup vermicelli
- If soup vermicelli is not available crushed angel hair pasta may be substituted.
- or 1/2 cup long grain rice – cooked
- or 2 cups of boiled potatoes -cut into small cubes.
- 1 cup leftover meat or poultry – cut into small pieces
- or a small dice of dry sausage or sautéed fresh sausage maybe substituted
- 2 cups croutons (optional)
- Prepare the carrots and turnip à la printanière – cut into fine strips and blanch in boiling water for 5 minutes. Refresh vegetables in cold water, drain and set aside.
- Bring the potage to boil, reduce the flame and simmer. Add the meat, rice or potatoes and finally the vegetables. If vermicelli is the choice, add it along with the vegetables.
- Pour the soup into a warmed tureen or individual bowls and serve with croutons.
