The Virtual Pub
Come Inside... => The Restaurant => Topic started by: Tipsy Gipsy on October 12, 2013, 11:58:30 AM
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MME POMPOM’S POTAGE AUX CINQ LEGUMES
For 6 people.
4 medium carrots
3 medium potatoes
2 medium turnips (the purple and white French variety)
1 round lettuce
3 leeks
1 – 1.5 oz butter
1 ¾ pints water/stock
salt and pepper
Peel the root vegetables and wash the lettuce. Wash and trim the leeks. Chop everything roughly. Melt the butter in a pan, add the vegetables, cover and sweat for about 10 minutes. Add the water, bring to a simmer and leave to cook gently for 20 to 30 minutes. It is important not to overcook the vegetables.
Put through a medium blade of a mouli-legumes or liquidize. The soup should not have too fine a texture. Taste and add seasoning. Heat through and serve.
Serving with cheesy rolls. You can add some garlic cheese or cream when you serve if you like.
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MME POMPOM’S POTAGE AUX CINQ LEGUMES
For 6 people.
4 medium carrots
3 medium potatoes
2 medium turnips (the purple and white French variety)
1 round lettuce
3 leeks
1 – 1.5 oz butter
1 ¾ pints water/stock
salt and pepper
Peel the root vegetables and wash the lettuce. Wash and trim the leeks. Chop everything roughly. Melt the butter in a pan, add the vegetables, cover and sweat for about 10 minutes. Add the water, bring to a simmer and leave to cook gently for 20 to 30 minutes. It is important not to overcook the vegetables.
Put through a medium blade of a mouli-legumes or liquidize. The soup should not have too fine a texture. Taste and add seasoning. Heat through and serve.
Serving with cheesy rolls. You can add some garlic cheese or cream when you serve if you like.
Drool:
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MME POMPOM’S POTAGE AUX CINQ LEGUMES
For 6 people.
4 medium carrots
3 medium potatoes
2 medium turnips (the purple and white French variety)
1 round lettuce
3 leeks
1 – 1.5 oz butter
1 ¾ pints water/stock
salt and pepper
Peel the root vegetables and wash the lettuce. Wash and trim the leeks. Chop everything roughly. Melt the butter in a pan, add the vegetables, cover and sweat for about 10 minutes. Add the water, bring to a simmer and leave to cook gently for 20 to 30 minutes. It is important not to overcook the vegetables.
Put through a medium blade of a mouli-legumes or liquidize. The soup should not have too fine a texture. Taste and add seasoning. Heat through and serve.
Serving with cheesy rolls. You can add some garlic cheese or cream when you serve if you like.
Drool:
:thumbsup:
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I have beef stew bubbling away, and dumplings will be added later. I shall be giving that french bird's soup a try sometime :thumbsup:
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MMe POmPom? rubschin:
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French turnips.... eeek:
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French turnips.... eeek:
noooo:
Only British are any good, eh BM?
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Not if you want it to be an authentic French recipe whistle:
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I didn't create the recipe. noooo: (Why can I never remember how that word is spelt? evil:)
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French turnips.... eeek:
noooo:
Only British are any good, eh BM?
Exactly Mr. Darwin sir..... Thumbs:
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Does this mean we import turnips from France? Shocked:
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Does this mean we import turnips from France? Shocked:
No Darwin prints the labels for his rejects.
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Does this mean we import turnips from France? Shocked:
No Darwin prints the labels for his rejects.
:thumbsup: