Name: Potage aux Legumes (Green Vegetable Soup) recipe
Ingredients: 2 onions, chopped;3 cloves garlic, minced;3 tablespoons butter or margarine;2 (14.5 ounce) cans chicken broth;4 ½ cups water;3 large carrots, peeled and chopped;1 leek, bulb only, chopped;3 green onions, chopped;1 ½ habanero peppers, seeded and chopped;1 (10 ounce) bag fresh spinach;1 bunch watercress, trimmed and chopped;1 tablespoon salt and pepper to taste;extra virgin olive oil;red wine or balsamic vinegar

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Ingredients

2 onions, chopped 3 cloves garlic, minced 3 tablespoons butter or margarine 2 (14.5 ounce) cans chicken broth 4 ½ cups water 3 large carrots, peeled and chopped 1 leek, bulb only, chopped 3 green onions, chopped 1 ½ habanero peppers, seeded and chopped 1 (10 ounce) bag fresh spinach 1 bunch watercress, trimmed and chopped 1 tablespoon salt and pepper to taste extra virgin olive oil red wine or balsamic vinegar

Nutrition Info

192.6 calories carbohydrate: 11.7 g cholesterol: 15.3 mg fat: 15.8 g fiber: 3.6 g protein: 3.2 g saturatedFat: 5.1 g servingSize: - sodium: 1556.1 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

Directions

Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero peppers, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes.
Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.

Recipe Yield

6 servings

Recipe Note

This smooth and flavorful vegetable soup is a family recipe. It can be served as an elegant first course, but we also find it makes great diet fare when eaten with a loaf of French bread.

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