Vegetable and Herb Soup

A refined vegetable soup enriched with cream, butter, and fresh herbs, featuring finely diced seasonal vegetables and white wine.

Vegetarian Healthy Soup French Cuisine

Estimated Nutrition

Calories

455.1

kcal / serving

1820.4 kcal total

Carbs

11g

per serving

44.1 g total

Fat

44.6g

per serving

178.2 g total

Protein

4.6g

per serving

18.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.25

tsp

Caster Sugar

Dairy

150

Butter

unsalted

110

Liquids

500

500

or vegetable stock

NutsSeeds

pinch

Salt

to taste

piece

Basil Leaf

chopped roughly

tsp

Chervil

chopped fresh

tsp

Chive

chopped fresh

pinch

Black Pepper

freshly ground, to taste

Vegetables

finely chopped

very finely chopped

very finely chopped

very finely chopped

very finely chopped

very finely chopped

fresh

very finely chopped

blanched, skins and seeds removed, very finely chopped

tsp

Sorrel

chopped fresh

Method

Melt 25g of butter in a large pan over medium heat.

Pour the soup into warmed bowls to serve.

Fry chopped shallots, leeks, celeriac, and carrots for 5 minutes until soft.

Add 50ml white wine and boil until the liquid is reduced completely.

Add 500ml water and 500ml stock, then return to a boil.

Simmer for 12 minutes, then add secondary vegetables and simmer 5 more minutes.

Whisk in 110ml cream and the remaining butter.

Stir in tomatoes, herbs, salt, pepper, and sugar.