Recipe by Acerast
I enjoy looking through older recipe books for hidden gems. Here is one from Woman's Day: Famous French Cookery (1969) that is sure to please.
Top Review by Julie B's Hive
Mixed feelings about this one. I used cannellini white kidneys and emmentaler Swiss and we all liked the pureed soup but not topping the bread slices. Made for the Stone Soup Tag Game.
- 3 tablespoons butter
- 2 carrots, peeled and sliced into 1/4-inch rounds
- 3 leeks, white part only, cleaned and chopped
- 2 cups cabbage, chopped
- 2 stalks celery, cut into 1-inch lengths
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 1 quart water
- 3 cups beef broth
- 1 cup white beans, cooked
- 2 medium potatoes, peeled and cubed
- salt, to taste
- pepper, to taste
- 2 tablespoons butter
- 6 slices French bread
- swiss cheese, grated
Directions See How It's Made
- Melt 3 Tablespoons butter in a soup kettle.
- Add carrots, leeks, cabbage and celery.
- Saute over low heat, stirring occasionally, about 20 minutes.
- Add salt, sugar, water and beef broth; bring to a boil.
- Add beans and potatoes.
- Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
- Strain vegetables, reserving the liquid.
- With a food mill, blender or food processor, puree vegetables.
- Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
- Season with salt and pepper if desired.
- Meanwhile, melt 2 Tablespoons butter in a skillet.
- Saute bread slices in butter, turning to saute both sides, until golden.
- Place one slice of bread into each of 6 soup bowls; cover with soup.
- Sprinkle with grated cheese.