Post by Kayro2005 on Jan 25, 2005 13:40:42 GMT -5
I give it four stars! 
It's delicious! Smooth and creamy texture, very hearty and satisfying. And 100% Core if you use olive oil instead of the butter.
I adapted this recipe from one in the book by Mireille Guiliano, FRENCH WOMEN DON'T GET FAT, which I highly recommend for its discussions of "mindful eating" and portion control.
Mange ta soupe!
FRENCH VEGETABLE SOUP
2 medium Russet potatoes (optional)
1 onion, peeled and quartered
2 garlic cloves, peeled
Salt and freshly ground pepper
3 Tablespoons butter (or olive oil for 100% Core soup)
4 leeks, white and tender green parts
½ small cabbage
3 celery ribs
2 turnips
2 large carrots
2 cups canned chopped tomatoes, with juice
2 sprigs parsley
2 sprigs fresh thyme
2 bay leaves
1. Peel, wash, and roughly slice the potatoes. Place in a small pot and add water to cover. Add the quartered onion, garlic, salt, and pepper. Bring to a boil, reduce the heat, and simmer till tender. Drain and set aside.
2. Wash the remaining vegetables (except the tomatoes) and slice or dice them. Melt the 3 tablespoons of butter (or use olive oil) in a large stock pot and “sweat” the vegetables, stirring often, until vegetables are soft. This procedure eliminates the more aggressive aromas of fresh vegetables.
3. Add the tomatoes, potatoes, onion, and garlic, and water to cover. Stir in the parsley, thyme, and bay leaves and continue to cook at a simmer until all the vegetables are tender. Remove the bay leaves. Drain the vegetables, reserving the cooking liquid.
4. Puree the drained vegetables in a food mill or blender. Thin the soup with the reserved cooking liquid, and additional water if necessary, to the consistency you like (it shouldn’t be too watery or too thick).
5. Correct the seasoning and add fresh herbs of your choice.
Makes 8 to 12 generous servings...or at least 16 servings as a "first course."
It's delicious! Smooth and creamy texture, very hearty and satisfying. And 100% Core if you use olive oil instead of the butter.
I adapted this recipe from one in the book by Mireille Guiliano, FRENCH WOMEN DON'T GET FAT, which I highly recommend for its discussions of "mindful eating" and portion control.
Mange ta soupe!
FRENCH VEGETABLE SOUP
2 medium Russet potatoes (optional)
1 onion, peeled and quartered
2 garlic cloves, peeled
Salt and freshly ground pepper
3 Tablespoons butter (or olive oil for 100% Core soup)
4 leeks, white and tender green parts
½ small cabbage
3 celery ribs
2 turnips
2 large carrots
2 cups canned chopped tomatoes, with juice
2 sprigs parsley
2 sprigs fresh thyme
2 bay leaves
1. Peel, wash, and roughly slice the potatoes. Place in a small pot and add water to cover. Add the quartered onion, garlic, salt, and pepper. Bring to a boil, reduce the heat, and simmer till tender. Drain and set aside.
2. Wash the remaining vegetables (except the tomatoes) and slice or dice them. Melt the 3 tablespoons of butter (or use olive oil) in a large stock pot and “sweat” the vegetables, stirring often, until vegetables are soft. This procedure eliminates the more aggressive aromas of fresh vegetables.
3. Add the tomatoes, potatoes, onion, and garlic, and water to cover. Stir in the parsley, thyme, and bay leaves and continue to cook at a simmer until all the vegetables are tender. Remove the bay leaves. Drain the vegetables, reserving the cooking liquid.
4. Puree the drained vegetables in a food mill or blender. Thin the soup with the reserved cooking liquid, and additional water if necessary, to the consistency you like (it shouldn’t be too watery or too thick).
5. Correct the seasoning and add fresh herbs of your choice.
Makes 8 to 12 generous servings...or at least 16 servings as a "first course."
I guess I was thinking that if you'd already had potatoes or rice the same day, you should count points for the potato in the soup, or make it without the potato. I modified my comments to clear up any confusion, I hope. 
I will have it tonight after ww mtg. what a delicious flavor! think this will replace the ww veggie soup.
and added couscous for some grain. will try barley next time.
The end result will be worth it, though. ;D