Petite Fermière - Creole Vegetable Soup

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

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  tablespoon butter
• 2  carrots, peeled and diced
• 1  small turnip, peeled and diced
• 3⁄4 cup cabbage, shredded
• 6  cups  chicken stock or 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.