Petite Fermière - Creole Vegetable Soup

Submitted by Molly53

"Comfort food from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 tablespoon butter
• 2 carrots, peeled and diced
• 1 small turnip, peeled and diced
• 3⁄4 cup cabbage, shredded
• 6 6 cups beef stock or 6 cups vegetable stock
• 1 leek, sliced finely
• 1 cup peas
• salt
• 1 potato, peeled and diced
• 1 tablespoon parsley, minced

directions

1. Melt butter in saucepan; add carrots, turnip and cabbage and cook gently for a few minutes.
2. Add soup stock, leek, green peas and salt.
3. Cover and simmer for 40 minutes.
4. Add potato and minced parsley and cook for an additional 20 minutes.