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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I enjoy looking through older recipe books for hidden gems. Here is one from Woman's Day: Famous French Cookery (1969) that is sure to please. Ingredients:
3 tablespoons butter |
2 carrots, peeled and sliced into 1/4-inch rounds |
3 leeks, white part only, cleaned and chopped |
2 cups cabbage, chopped |
2 stalks celery, cut into 1-inch lengths |
1 teaspoon salt |
1/2 teaspoon sugar |
1 quart water |
3 cups beef broth |
1 cup white beans, cooked |
2 medium potatoes, peeled and cubed |
salt, to taste |
pepper, to taste |
2 tablespoons butter |
6 slices french bread |
swiss cheese, grated |
Directions:
1. Melt 3 Tablespoons butter in a soup kettle.
2. Add carrots, leeks, cabbage and celery.
3. Saute over low heat, stirring occasionally, about 20 minutes.
4. Add salt, sugar, water and beef broth; bring to a boil.
5. Add beans and potatoes.
6. Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
7. Strain vegetables, reserving the liquid.
8. With a food mill, blender or food processor, puree vegetables.
9. Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
10. Season with salt and pepper if desired.
11. Meanwhile, melt 2 Tablespoons butter in a skillet.
12. Saute bread slices in butter, turning to saute both sides, until golden.
13. Place one slice of bread into each of 6 soup bowls; cover with soup.
14. Sprinkle with grated cheese.
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