MIXED VEGETABLES SOUP – SOUPE JARDINIERE

DE LEGUMES

 

 

This wonderful soup will keep you warm on a cold day! I love the combination of vegetables. It is a dinner on its own. Enjoy!

 

Active time: 45 min; Cooking time: 30 min.

6 servings

 

1 shallot

7 oz of smoked bacon, cut into pieces

14 oz of frozen baby sweet peas, thawed

3 gold potatoes, diced

2 medium carrots sliced ¼ inch thick

7 sprigs of thyme

1 tbsp of unsalted butter

¾ cup of heavy cream

Salt and pepper

Flat parsley for serving

 

Put the bacon into a medium sauce pan, cover with cold water, bring to a boil and cook 3 minutes.

Strain and rinse with cold water.

In a medium stockpot, melt the butter and add the shallot. Cook over medium heat until golden. Add the bacon and cook 3 minutes.

Add 4 cups of water, the potatoes, carrots, peas, thyme, 1 tbsp of coarse salt and pepper.

Bring to a boil and cook 20 minutes.

With a skimmer, remove some vegetables and bacon from the soup (about ½ pound).

Remove the sprigs of thyme and mix the soup with an immersion blender.

Add the heavy cream, the vegetables and bacon to the soup. Stir. Season with salt and pepper if necessary. Reheat if needed. Garnish with flat parsley.

 

Bon Appétit!