Rating: 4.5 stars 4.7
373 Ratings
  • 5 star values: 280
  • 4 star values: 80
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 0

This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

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  • While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.

  • Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Cook's Note:

Substitute vegetable stock for the chicken soup base for a vegetarian version.

Nutrition Facts

338 calories; protein 10.1g; carbohydrates 51.6g; fat 10.8g; cholesterol 31.3mg; sodium 857.5mg. Full Nutrition
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