La Soupe du Jardin (Garden Soup)
- Jan LaFournaise
La Soupe du Jardin
La Soupe Du Jardin (Garden Soup) is a traditional Métis soup made by my family and my extended family. It is usually made in the summer when produce from the garden is plentiful and at its best. Its always a hit, and looked forward to each summer. While tasty the first day, it is much more flavourful the second day when the individual ingredients have permeated the broth. So make a big pot and enjoy this delicate soup, which goes well with French bread.
Approximately 6 to 8 C of water (start with 6)
7 or 8 medium to large potatoes
3 or 4 white turnips
1 tsp each salt and pepper to start (adjust later to taste)
1/8 to ¼ C butter or margarine
4 or 5 medium to large carrots
1 medium onion, chopped
1 to 1-1/2 C green or yellow beans or a mixture
1 C peas
2 C of half and half or 3 C milk
¼ C flour and water paste to thicken broth (optional)
Prepare potatoes and turnips (essential to the soup, often called snowball turnips, they can be purchased at the supermarket. Small to medium in size with white bottoms at the root and deep purple near the stalk).
Quarter and slice into moderately bite size pieces suitable for a soup. Place them in a very large pot with water (6 C), adding a tsp of salt and pepper along with the butter.
You should end up with enough water in the pot to cover all the vegetables, plus approximately 2 to 3 inches to allow for ample broth. (Start with 2 and add more later.)
Bring to a boil, and then reduce to medium heat. Add the chopped onion.
Clean and slice the carrots in rounds, then clean and cut the beans to approximately ¾ inch pieces. Add the carrots and beans to the pot. Let cook for five minutes, and then add peas. Add water if needed. Adjust seasonings.
Bring to a boil again; then reduce to medium to low heat until the vegetables are thoroughly cooked (about 10 minutes).
Add the half and half or milk, and the flour and water paste if you like a thicker broth. Simmer on low heat for 5 to 10 minutes. Dont let the cream or milk overcook.
Source Cookbook: From Under Our Roof, Favourite Recipes from the Friends of the John Arcand Fiddle Fest