Potage quat’ saisons

Potage quat’ saisons

By
From
French Lessons
Serves
4
Makes
2 litres
Prep
30 mins
Cooking time
10 mins
Photographer
Steve Brown

This is a very light vegetarian broth using the freshest and best seasonal ingredients. You’ll need to be guided by the time of year – hence the name, four seasons soup – as each season favours a different selection of vegetables. Use common sense to vary the cooking times, depending on the texture of each vegetable.

Ingredients

Quantity Ingredient
1 carrot
1/2 celeriac
1 leek, tough outer leaves discarded, cut into neat squares
100g green beans, diced into small rounds
1 baby zucchini, sliced
30ml vegetable oil
salt
1 litre Vegetable stock
1/2 tablespoon cream
1 cup watercress sprigs
2 tomatoes, blanched, deseeded and diced
few drops lemon juice
2 tablespoons Fines herbes
1/2 cup sorrel, finely shredded
pepper

Method

  1. Peel the carrot and celeriac and cut them to a macédoine. Prepare all the remaining vegetables.
  2. Heat the oil in a heavy-based saucepan and sweat the carrot and celeriac for 5 minutes. Season well then add the leek, beans and zucchini and sweat for a further minute.
  3. Pour on the stock and bring to the boil. Simmer for 5 minutes, skimming occasionally. Stir in the cream and remove the pan from the heat. Add the watercress and tomatoes, season again and add the lemon juice.
  4. Serve the soup straight away, garnished with the herbs and shredded sorrel. This is a soup that should be made and served immediately – it should not be prepared ahead of time.
Tags:
French
France
European
Justin
North
chef
restaurant
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