Vegetable And Herb Soup
Nourish your soul with this creamy and comforting vegetable medley soup. Delight in the vibrant flavors of shallots, leeks, celeriac, carrots, and an array of fresh vegetables, all simmered to perfection in a rich, creamy broth. Topped with fragrant herbs and luscious tomatoes, this soup is a bowlful of pure joy. Treat yourself to a cozy and satisfying meal with every spoonful.
— Constant Cookbook
Ingredients
- 150g/5oz unsalted butter
- 25g/1oz shallots
- 35g/1½oz leeks
- 50g/2oz celeriac
- 50g/2oz carrots
- salt
- 50ml/2fl oz white wine
- 500ml/18fl oz water
- 500ml/18fl oz chicken stock (vegetarians may substitute with vegetable stock
- 50g/2oz courgette
- 50g/2oz French beans
- 50g/2oz fresh peas
- 50g/2oz Savoy cabbage
- 110g/4fl oz double cream
- 50g/2oz tomatoes, blanched, skins and seeds
- 12 fresh basil
- 1 tsp chopped fresh sorrel
- 1 tsp chopped fresh chervil
- 1 tsp chopped fresh chives
- ¼ tsp caster sugar
Instructions
- Melt 25g/1oz of the butter in a large pan over a medium heat. Add the shallots, leeks, celeriac and carrots and a pinch of salt and gently fry for 4-5 minutes, until softened, but not coloured.
- Add the white wine and bring to the boil. Cook to reduce the liquid completely, then add the water and chicken stock and bring back to the boil.
- Simmer for 10-12 minutes, then add the courgettes, French beans, peas and cabbage and simmer for a further five minutes.
- Add the cream and whisk in the remaining butter.
- Add the tomatoes and the herbs. Stir well, and season, to taste, with salt and freshly ground black pepper and the caster sugar.
- To serve, pour into warmed bowls.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4-5
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