Original France name: Potage printanier
Place of origin: Central France

Spring vegetable soup is a french classic soup which can be cooked using early grown vegetables. The main spring vegetables for this soup are baby carrots and leeks along with white turnip, potatoes, celery and parsley.

For me this creamy soup is all about simplicity. You just need to cut vegetables, cook them up, make a vegetables puree and stir the cream in. You will be amazed of how this dish is simple and extremely delicious.

This spring vegetable soup can be served for a lunch all over a year though in early spring it looks and tastes so overwhelmingly healthy and fresh.

Ingredients (serves 4-6)

Preparation time -10 min
Cooking time - 1 h

4 baby carrots, cut into small pieces
3 thin leeks, sliced
1 small white turnip, cut into small pieces
4 potatoes, cut into small pieces
1 stalk of celery, sliced
2 springs of parsley, finely chopped
1.5 litres beef stock
salt and pepper, freshly milled
2 tablespoon of crème fraîche

Method

Clean the vegetables and dice finely. Bring the stock to a boil. Add the diced vegetables and parsley, bring to the boil, lower the heat and simmer over a low heat for 50 minutes.

Strain the stock through a sieve into a bowl. Puree the vegetables adding them into a blender or food processor and process until smooth. Return vegetables to the stock, season with salt and pepper and bring to the boil. Then stir in the creme and serve the soup immediately.