Recipe by lynnski / LA
This vegetable dish is good served with cornichons, tiny sour onions, hot mustard, mayonnaise; and French bread. The broth is usually reserved for the next day, when it is cooked with tiny pasta to make a rich soup. This recipe was adapted from "France, The Vegetarian Table".
- 4 cups vegetable broth
- 2 cups water
- 1 1⁄2 teaspoons salt
- 1 teaspoon pepper
- 8 whole black peppercorns
- 2 bay leaves
- 4 fresh parsley sprigs
- 5 fresh thyme sprigs
- 4 carrots, peeled and cut into 2-inch lengths
- 4 leeks, white part only, cut into 2-inch lengths
- 3 small yellow onions, peeled
- 3 small turnips, peeled and halved
- 3 boiling potatoes, halved
- 2 parsnips, peeled and cut into 2-inch lengths
- 2 celery hearts, each 6 inches long
Directions See How It's Made
- In a large soup pot, combine the broth, water, salt, pepper and peppercorns.
- Tie the bay leaves, parsley, and thyme together using kitchen string to make a bouquet garni.
- Add it to the pot, along with the carrots, leeks, onions,turnips, potatoes and parsnips.
- Bring to a boil over medium heat.
- Reduce the heat to low, cover and simmer for 20 minutes.
- Add the celery hearts, re-cover, and simmer for another 20 minutes.
- Then remove the cover and simmer until all the vegetables are tender but still hold their shape, about 20 minutes longer.
- Remove the vegetables and arrange on a platter, (reserve broth for another use).
- Serve veggies with cornichons, tiny onions, mustard or horseradish and mayonnaise in small bowls; and french bread (all optional).