How to Make French Country Soup

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Every ingredient listed below can be found at any grocery store.

Most French country cuisine uses only a few ingredients, yet provides tremendous flavor, texture and nutritional value.  I have made a few adjustments to lower the calories, but it this soup certainly isn’t diet food.

You will need:

  • 2 large white onions, diced

  • 1/2 lb sausage diced (nothing too salty, Kielbasa works great!)

  • 1 cup of diced carrots

  • 4 large potatoes (Yukon Golds are preferred, but white potatoes work fine also)

  • 2-3 bay leaves

  • 1 qt low-sodium chicken stock

  • 1 tbls Herbs de Provence

  • 1 cup of milk

  • 3 tablespoons butter

  • 3 tabelspoons flour

  • Salt and pepper to taste

In a 5 quart or larger sauce pan, saute the sausage until it begins to render its juices.  Add the onions and carrots and season with salt and pepper.  Cook until the onions are translucent, the add the potatoes, stirring until coated.  Add the Herbs de Provence and bay leaves.  Add the chicken stock and bring to a low boil.  Cover.

In a small frying pan, melt the butter.  Add the flour, one tablespoon at a time, stirring each until well mixed.  Once the mixture (a roux) is fully mixed, stir for another minute.  While stirring, add approximately one cup of the soup mixture.  It should get very bubbly and thick.  You may want to add another half cup or so to the roux.

Add the milk to the soup, then add the roux, stirring.  Cover and simmer until the potatoes are slightly firm.  Uncover and bring the soup to a boil, stirring.  When the soup is the desired thickness, adjust the seasoning and enjoy!!


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