La Tartine Gourmande
November 5, 2006

Fall Medley Vegetable Soup — Soupe automnale de légumes variés

My mum used to make vegetable soups often. Not necessarily the fancy difficult ones, but the good-for-your-health kind of soups, full of nutrients and vitamins. “Mange ta soupe, ça fait grandir”, she used to tell my brother B. and me (eat your soup, you will grow taller). Vraiment ? (Really?) When I told P. about this dialogue between my mum and us, he laughed. But in fact, I cannot believe that if he and I ever have children, I might possibly say the exact same thing to nos enfants. Where do parents get this idea that you are going to grow taller if you eat your soup? It surely worked for me as I extend my five feet nine inch height up to the sky. Cela fonctionne bien !


For many, soups are an art in itself, where every ingredient is carefully thought and chosen. These soups are great to try and experiment with as seeing what will happen once everything is assembled in the final complex broth remains a surprise. Asian soups remain amongst my favorites, maybe because they are also more exotic. For us at home however, soups used to be far more simple, with whatever-vegetable-leftovers-there-are in the fridge (Rowena might like this part). If we did not know what else to eat, there was nothing that could beat a homemade vegetable soup. This recipe is an adapted version of the many soups my mum taught me to make, her most common one being une soupe de poireau/carotte/pomme de terre (leek/carrot/potatoe soup). Creamy but not too much, comforting for sure, full of vitamins, ready to boost our immune system for the winter. And we don’t want to get that nasty runny nose or that awful virus lurking at the corner get a hold of us, do we?

While studying at University, these soups were just a blessing! Since I was living alone in an aparment — worth saying that I was only seventeen –, I had no choice but to cook for myself. So I learned quickly, and my mum’s soups were part of what I prepared often. Easy to make, even better the next day, keeping me well-fed for a few meals. I needed this kind of food to stay sane! I might no longer be a student — merci bien ! –, but soups continue to keep me healthy when comes winter and colder days. Forget about the store-bought soups!

Fall Vegetable Soup, recipe adapted from my mum’s

,
You need:

  • 1.5 lb squash, diced roughly, with seeds
  • 1 zucchini (5 oz), diced roughly
  • 1 leek, chopped
  • 1 shallot, chopped finely
  • Twigs of thyme
  • 2 + 1/8 cups (17 fluid oz) homemade vegetable broth (see recipe here, or bought), or water
  • Olive oil
  • Salt and pepper
  • Crème fraîche

Steps:

  • Chop the shallot finely.
  • Heat 2 Tbsp olive oil in a thick-bottomed pot and cook the shallot for a few minutes before adding the chopped leek.
  • Continue to cook for a few mns and then add the diced zucchini and squash. Cook for a few extra mns.
  • Pour the warm vegetable broth. Add twigs of thyme, cover and bring to a small boil. Simmer for 20 mns or so, until the vegetables are tender.
  • Mix them with a hand-held mixer (think of removing the thyme). Season with salt and pepper and add a dash of crème fraîche. Serve hot, in mini squashes if you like.

Note: This soup is rather thick in texture. If you prefer it more liquidy, add more broth or water. If you use water, you need to season the soup more.

Le coin français
Soupe de légumes automnale, recette adaptée de celle de ma mère.

Ingrédients :

  • 700 g de potiron, détaillé en gros cubes, sans pépins
  • 1 courgette (150 g), détaillée en gros cubes
  • 1 poireau, émincé
  • 1 échalote, hachée finement
  • Brins de thym
  • 500 ml de bouillon de légumes maison (recette ici, ou acheté), ou de l’eau
  • Huile d’olive
  • Sel et poivre
  • Crème fraîche

Étapes :

  • Hachez l’échalote finement.
  • Faites chauffer 2 càs d’huile d’olive dans une cocotte et faites-y revenir l’échalote pendant quelques minutes avant d’ajouter le poireau.
  • Poursuivez la cuisson pendant quelques minutes et ajoutez ensuite la courgette et le potiron. Poursuivez encore pendant quelques minutes.
  • Versez le bouillon de légumes chaud. Ajoutez les brins de thym et couvrez, en ramenant à ébullition. Faites mijoter pendant environ 20 mns, jusqu’à ce que les légumes soient tendres.
  • Mixez les légumes avec un mixeur plongeur (pensez à enlever le thym). Assaisonnez de sel et de poivre et ajoutez un soupçon de crème. Dégustez chaud, et servez dans des mini-citrouilles, si vous le souhaitez.

Remarque : la texture de cette soupe est plutot epaisse. Si vous l’aimez plus liquide, ajoutez plus de bouillon ou plus d’eau. Si vous utilisez de l’eau, il sera sans doute nécessaire de plus l’assaisonner.

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Tagged as: Appetizer , French Inspired , Gluten Free , Soup , Vegetarian
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33 Comments »

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  1. Nothing more comforting than soup! Yours sounds so good and healthy!

    Comment by Kat — On November, 6th, 2006 at 3:03 am

  2. Trés trés beau et tout à fait de saison, je note!!!

    Comment by sylvieaa — On November, 6th, 2006 at 3:20 am

  3. Moi, c’était pire… Soi-disant que la soupe faisait grossir les seins!!!

    Comment by Mitsuko — On November, 6th, 2006 at 4:05 am

  4. C’est comme ca que je la prefere la soupe, un peu puree avec de la creme fraiche. Poireaux-carottes-pomme de terre, j’avais prevu ca ce soir, les enfants aiment plutot bien, si je leur propose un oeuf a la coque apres. Mais c’est vraiment bien plus chic servi dans ton genre d’assiette.

    Comment by Gracianne — On November, 6th, 2006 at 5:12 am

  5. superbe ta petite soupiere tres beau

    Comment by veronica — On November, 6th, 2006 at 6:06 am

  6. Ha! My mother would tell my sibilngs and I that if we DIDN’T eat our soup, television priveleges would be taken away…or worse!

    Comment by rowena — On November, 6th, 2006 at 6:25 am

  7. i love how the thyme appears to be growing out of the soup. like a little pumpkin planter

    Comment by Connie — On November, 6th, 2006 at 7:50 am

  8. c’est delicieuse, autant la soupe que la soupiere…

    Comment by daniela — On November, 6th, 2006 at 8:07 am

  9. What a wonderful soup! I’d best take advantage of these cold Spring nights and give this a try before it gets too hot here in Australia!

    Comment by Ellie — On November, 6th, 2006 at 8:16 am

  10. What beautifully presented soup Bea. I just love how you style things!

    Comment by jenjen — On November, 6th, 2006 at 8:34 am

  11. My mother makes the best soups. Your soup sounds delicious and your pictures are beautiful.

    Comment by krista — On November, 6th, 2006 at 10:09 am

  12. looks yum. i need to make pumpkin soup before all the pumkins are out of season

    Comment by Gustad Mody — On November, 6th, 2006 at 10:23 am

  13. There is nothing like hot soups on cold evenings. This one sounds just lovely, and has me reminiscing about soups I have loved. How about minestrone with pasta and beans. Or spicy lentil with carrots and sherry. Or hot pumpkin soup with toasted pumpkin seeds. Or jerusalem artichoke soup with potatoes and leeks. Or garlic broth with crispy tortillas. I came back from Italy determined to lose the weight I just picked up and your post has my stomach rumbling for lunch already. Well done!

    Comment by Christine (myplateoryours) — On November, 6th, 2006 at 11:38 am

  14. This soup sounds so yummy. It also looks wonderful served in your little pumpkin “bowl.”

    Comment by Katie — On November, 6th, 2006 at 11:49 am

  15. I love the stories you tell that are part of each recipe. It’s like reading a great book. The pictures are wonderful–and this is just in time for Thanksgiving. A great way to serve soup.

    Comment by sher — On November, 6th, 2006 at 12:40 pm

  16. Works for my magpie! And you know- she had soup last night! Doc says she will be 5.4 - 5.6-
    guess that means i DID not take my soup!
    [smile!]

    Comment by kim — On November, 6th, 2006 at 1:02 pm

  17. Beautiful fall dish…love the presentation!

    Comment by Jeff — On November, 6th, 2006 at 1:38 pm

  18. Hi Bea,

    I love the potato and celery root combination. I’ll have to try your gratin.

    Cheers,
    -Helen

    Comment by Helen — On November, 6th, 2006 at 2:29 pm

  19. Quelle magnifique soupière !!! Et tes photos me font toujours aussi rêver !

    Comment by Fabienne — On November, 6th, 2006 at 3:28 pm

  20. I love all the inspirations for your recipes. The presentation on this is delightful!

    Comment by Anita — On November, 6th, 2006 at 4:30 pm

  21. Beautiful as always Bea, just perfect for our drizzly day here today.

    Comment by Bron — On November, 6th, 2006 at 4:39 pm

  22. It’s funny, I just told my husband last weekend that my mom used to tell me my eyes would turn green (like my dad’s) if I ate my veggies… Now I have a 5-month-old and I tell him to eat so he can be strong like his daddy.

    Beautiful Site! I added your link to my blog.

    Comment by Leticia — On November, 6th, 2006 at 5:22 pm

  23. I love all things squash, so this is perfect for me!

    Comment by peabody — On November, 6th, 2006 at 8:49 pm

  24. épaisse mais moelleuse grâce au potiron et puis la petite touche de crème, j’adopte

    Comment by AnneE — On November, 7th, 2006 at 3:13 am

  25. J’ai également découvert le bonheur de faire sa soupe maison étudiante, au départ pour économiser trois ronds et après pour me rendre compte que définitivement, je ne pourrais jamais plus manger de la soupe en brick!

    Comment by Alhya — On November, 7th, 2006 at 4:59 am

  26. no soup bowl is more intrique than this little sqash bowl! Splendid presentation Bea!
    The scene shown in your photo is just breath-taking, I’d like, it’s the heaven on earth!

    Comment by gattina — On November, 7th, 2006 at 5:23 am

  27. this is one of my all time favorites…wonderful picture!

    Comment by jann — On November, 7th, 2006 at 7:41 am

  28. That picture is adorable! I love that you served the soup in the squash.

    Comment by Brilynn — On November, 7th, 2006 at 9:31 am

  29. I love the colours! Gorgeous as usual Bea and so inspiring! I’ve been meaning to make soup but never got round to it.

    Comment by Mae — On November, 7th, 2006 at 9:51 am

  30. Thank you all for all of your comments!

    Comment by Béa — On November, 7th, 2006 at 6:41 pm

  31. Fall Medley Vegetable Soup — Soupe automnale de légumes variés…

    I decided to go with a medley this time. it starts off fast and then…something…but gets…something else…; ok, so I wasnt paying attention to the song. Sue me. It still gets five stars.

    …

    Trackback by Cubanocast — On December, 9th, 2006 at 1:33 am

  32. [...] Bea of La Tartine Gourmande with her Fall Medley Vegetable Soup — Soupe automnale de légumes variés [...]

    Pingback by Abstract Gourmet : Blog Archive : DMBLGIT Nov 2006 Winners — On January, 6th, 2007 at 1:25 pm

  33. [...] The DMBLG results were just released by Matt who hosted the December 2006 Event and I found out that the photo above won the Aesthetics Award, along with Nicole’s and Riana’s gorgeous pictures. What a treat! In view of the quality of the entries, it must have been really hard for the judges. Je tire mon chapeau ! [...]

    Pingback by La Tartine Gourmande » Blog Archive » The Sky is Full of Good Stars — Le ciel est plein de bonnes étoiles — On January, 8th, 2007 at 10:33 am

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