French vegetable soup
6 servings
40 minutes
French vegetable soup is the embodiment of the sophistication of European cuisine, combining the tenderness of a creamy base with the richness of fresh vegetable flavors. Its roots trace back to traditional recipes of French chefs striving for harmony in textures and aromas. The velvety broth, enriched with asparagus, broccoli, and bean sprouts, gains an elegant thickness from cream and flour, creating a soft, silky taste. Light notes of saffron add refined depth while bay leaf imparts a traditional French aroma. This soup is perfect for a leisurely family dinner or as an exquisite first course in a romantic meal. Serve it with crispy baguette and feel like you're in a cozy Parisian bistro.
1
For the broth, clean the celery root, carrot, and grate them on a coarse grater. Chop the onion in a blender. Add bay leaf, some coarse salt, and chopped vegetables to boiling water.
- Celeriac: 0.5 piece
- Baby carrots: 2 pieces
- Onion: 2 pieces
- Bay leaf: 2 pieces
- Coarse salt: to taste
2
While the broth simmers on low heat, start preparing the creamy part after about 7 minutes.
3
Melt the butter in a saucepan, gradually adding flour while whisking. Then pour in the cream, continuing to stir occasionally until it lightly boils.
- Butter: 50 g
- Wheat flour: 3 tablespoons
- Cream 20% fat: 0.5 l
4
Add sliced asparagus, bean sprouts, and broccoli to the broth, then pour in hot cream.
- Asparagus: 1 bunch
- Bean sprouts: 50 g
- Broccoli florets: 150 g
- Cream 20% fat: 0.5 l
5
Mix and salt to taste. Cook the vegetables and add saffron.
- Coarse salt: to taste
- Saffron: 1 teaspoon
