Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

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.

Ingredients Nutrition

Directions

  1. Melt 3 Tablespoons butter in a soup kettle.
  2. Add carrots, leeks, cabbage and celery.
  3. Saute over low heat, stirring occasionally, about 20 minutes.
  4. Add salt, sugar, water and beef broth; bring to a boil.
  5. Add beans and potatoes.
  6. Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
  7. Strain vegetables, reserving the liquid.
  8. With a food mill, blender or food processor, puree vegetables.
  9. Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
  10. Season with salt and pepper if desired.
  11. Meanwhile, melt 2 Tablespoons butter in a skillet.
  12. Saute bread slices in butter, turning to saute both sides, until golden.
  13. Place one slice of bread into each of 6 soup bowls; cover with soup.
  14. Sprinkle with grated cheese.

Reviews

(1)
Most Helpful

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.

Julie B's Hive March 08, 2008

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