A hearty vegetable soup from the Province Dauphinoise. 

This hearty vegetable soup is from the Province Dauphinoise in south eastern France which is also known for the famous Gratin Dauphinoise.

INGREDIENTS

• 1 tbsp olive oil

• 50 g (1.76 oz) butter

• 2 onions

• 2 carrots

• 1 leek

• 100 g (3.5 oz) white beans (cooked)

• 3 tbsp chopped canned tomatoes (or 2 chopped tomatoes if ripe and in season)

• 1 litre (1.75 pint) beef broth

• 3 tbsp cream (heavy cream)

• 2 tbsp chopped parsley (or a handful of sorrel leaves)

• Salt and Pepper to season

• Toasted bread to serve

PROCEDURE

1. Thinly slice the leeks, onions and carrots and drain the beans.

2. Warm the olive oil and melt the butter in a stock pot on medium heat until the butter starts to foam.

3. Stir in the leek, onions and carrot and cook gently for 15 minutes with the lid partly on, stirring occasionally until cooked. Take care not to allow any colouration of the vegetables.

4. Pour in the stock and mix in the beans and tomatoes. Add salt to taste.

5. Bring to a simmer and then lower the heat and cook gently for 30 minutes, partly covered. Add a little pepper.

6. Once done, mix in the cream and parsley (as an alternative to parsley, saute sorrel leaves in butter and place on the bottom of the soup bowl before pouring the soup in).

7. Cook for a further five minutes and adjust the seasoning.

8. If desired add some beans to the soup bowl before pouring in the soup.

9. Enjoy with toasted crusty bread.

" Thank you for sharing this soup video with us!  I'm going to make this soup this week-end. I love everything used in this soup and my mouth is watering just thinking about it!!"

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"Sorrel has a permanent place in my garden, looking forward to tasting it’s tartness in this lovely soup. Thank you!"

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