Saturday, 4 July 2009

Maman Blanc's Soup - (slightly tweaked!)

I made Raymond Blanc's maman's vegetable soup - which is very quick and easy, and delicious,
but I have very slightly tweaked the recipe .... (sorry Raymond) ....
(from Simple French Cookery - Raymond Blanc)

I used:

4 medium carrots peeled and thickly sliced into rounds
1 onion peeled and roughly sliced
3 - 4 celery stalks - sliced (not too thinly - about same as carrots)

If the celery you have has large stalks, 2 - 3 stalks will be fine. You may need to peel them if they are very green and a bit stringy.

Olive oil and a knob of butter

1/2 cucumber (peeled) or 1 courgette - sliced, as above.
2 ripe tomatoes - roughly chopped
1 litre of hot stock (chicken or vegetable)
1 handful of chopped
fresh Chervil - this gives the soup a very fresh taste
Seasoning (S&P)

1. heat the oil and butter and add the carrots, onion and celery - saute for about 5 mins., stirring, until veg are just soft - do not colour.

2. Add the other veggies and the hot stock and season.

3. Boil quickly until vegetables are just done - not overcooked.
Adjust the seasoning if necessary.
Add the chopped chervil before serving.

You can also add a knob of butter or a little creme fraiche before serving.

I only slightly tweaked this recipe - - - it makes a lovely, light summer soup. I had a couple of bowls and felt quite full - it might also be nice cooked with small chunky potato pieces for a light and quick supper.

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