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Le Chaudron recipe

Soupe paysanne aux légumes

Hearty French country vegetable soup

⏱ 50 minServes 6Easy120 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 300 g (11 oz)potatoes
  • 3carrots
  • 2turnips
  • 2leeks
  • 1 sprigcelery
  • 2zucchini
  • 200 g (7 oz)green beans
  • 200 g (7 oz)savoy cabbage
  • 2yellow onions
  • 4 clovesgarlic
  • 150 g (5 oz)smoked lardons
  • 1.5 L (6¼ cups)beef stock
  • 100 g (3½ oz)elbow pasta
  • 60 g (2 oz)unsalted butter
  • 4 tbspolive oil
  • 1bouquet garnithyme, bay leaf
  • 1bunch of flat-leaf parsley
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 300 g (11 oz) potatoes
  • 3 carrots
  • 2 turnips
  • 2 leeks
  • 1 sprig celery
  • 2 zucchini
  • 200 g (7 oz) green beans
  • 200 g (7 oz) savoy cabbage
  • 2 yellow onions
  • 4 cloves garlic
  • 150 g (5 oz) smoked lardons
  • 1.5 L (6¼ cups) beef stock
  • 100 g (3½ oz) elbow pasta
  • 60 g (2 oz) unsalted butter
  • 4 tbsp olive oil
  • 1 bouquet garni thyme, bay leaf
  • 1 bunch of flat-leaf parsley
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very large stockpot (6 L / 6 qt)1 chef’s knife1 vegetable peeler1 wooden spoon1 cutting boardBlack peppercorns

03 — Method

  1. Peel and cut the 300 g (11 oz) of potatoes, 3 carrots, 2 turnips and 2 zucchini into even 1 cm (⅜ in) dice.
  2. Thinly slice the 2 leeks (white and tender green) into 5 mm (¼ in) rounds. Slice the celery stalk. Trim the 200 g (7 oz) of green beans and cut into 3 cm (1 in) pieces. Finely shred the green cabbage.
  3. Thinly slice the 2 yellow onions. Remove the germ from the 4 garlic cloves and chop them.
  4. Heat 3 tbsp of olive oil and the unsalted butter in the very large pot over medium heat and cook the smoked lardons for 5 minutes until golden and they render their fat.
  5. Add the onions and cook for 8 minutes over medium heat until golden. Add the garlic and cook 1 minute, stirring constantly.
  6. Add all the vegetables (potatoes, carrots, turnips, zucchini, leeks, celery, green beans) and cook for 10 minutes over medium heat, stirring often, until lightly caramelized.
  7. Pour in the hot beef stock and add the bouquet garni (thyme, bay leaf). Bring to a simmer and cook over low heat for 30 minutes until the vegetables are tender. Season with fleur de sel and plenty of pepper.
  8. Add the cabbage and the 100 g (3½ oz) of pasta and cook 10 more minutes until al dente. Chop the parsley and serve the soup piping hot sprinkled with it.

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