TRAVELR773 Recipe ∗ Potage aux Legumes (Green Vegetable Soup)

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.

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

Cooking Directions

1. 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.
2. 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.

Nutrition Facts

• calories192.6
• carbohydrateContent11.7 g
• cholesterolContent15.3 mg
• fatContent15.8 g
• fiberContent3.6 g
• proteinContent3.2 g
• saturatedFatContent5.1 g
• sodiumContent1556.1 mg
• sugarContent4.8 g