Vegetable Pot-au-Feu
Enjoy a soul-warming bowl of hearty vegetable soup with this recipe. A colorful medley of carrots, leeks, parsnips, and savoy cabbage simmered in a flavorful homemade chicken stock creates a nourishing and comforting dish. With a fragrant aroma filling your kitchen, this soup is sure to bring a feeling of cozy satisfaction to your table. Garnish with a sprinkle of fresh parsley for a finishing touch.
— Constant Cookbook
Ingredients
- 2 large carrots, peeled, cut on a diagonal into 2” pieces
- 2 large leeks, white and light-green parts only, cut on a diagonal into 2” pieces
- 2 large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut on a diagonal into 2” pieces
- 1/2 medium head of savoy cabbage, cut into 4 wedges, each with some core attached
- 2 flat-leaf parsley sprigs plus 1 tablespoon chopped for garnish
- 5 homemade chicken stock or low-sodium canned chicken broth
- Kosher salt and freshly ground black pepper
Instructions
- Place carrots, leeks, parsnips, cabbage, parsley sprigs, and stock in large heavy pot. Bring to a boil; reduce heat to low, cover, and simmer until vegetables are tender but not falling apart, about 20 minutes.
- Season with salt and pepper. Garnish with chopped parsley.
Yield
4 servings
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