Potage aux Legumes (Green Vegetable Soup)

This smooth and flavorful vegetable soup is a family recipe. It can be served as an elegant first course, but we also find it makes great diet fare when eaten with a loaf of French bread.

Step: 1

Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero peppers, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes.

Step: 2

Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.

Per Serving: 193 calories; protein 3.2g; carbohydrates 11.7g; fat 15.8g; cholesterol 15.3mg; sodium 1556.1mg.

The word “stew” can refer to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.