Peasant Soup

comments (0) April 9th, 2008     

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Ingredients:
2 carrots
2 turnips
2 leeks
12 cups water
1 cup lentils
4 garlic cloves, minced
1 bay leaf
Several sprigs fresh parsley, minced
Freshly grated black pepper
2 vegetable bouillon cubes or 2 tsp. salt
2 Tbs. olive oil or butter

8 servings

Like most homey French soups, this one can be made with whatever fresh vegetables you have available. Parsnips, potatoes, onions, shallots, chard, spinach, kale, winter squash, or pumpkin would all be good additions.

Clean thoroughly and trim the carrots, turnips, and leeks. Dice them and put them into a large soup pot. Pour in the water, and add the lentils, garlic, bay leaf, half the parsley, some black pepper, and the bouillon cubes or salt. Bring the pot to a boil for 10 minutes, then reduce the heat to medium.

Simmer the soup, uncovered, for about an hour, stirring from time to time. Toward the end of the cooking time, taste the broth and add more salt and pepper if needed, simmering for another 10 minutes to blend the flavors. Just before serving, stir in the olive oil or butter, and sprinkle with the rest of the minced parsley.

Recipe by Brother Victor-Antoine d’Avila-Latourrette
December 2000
from issue #30

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posted in: carrots, leeks, soup, lentils, turnips

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