La Soupe de Louviers Recipe

Name: La Soupe de Louviers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, peeled and cut in tiny dice; 1 pound leeks, trimmed, washed and cut in tiny dice; 3 medium turnips (about 6 ounces total), peeled, trimmed and cut in tiny dice; 1 large (about 7 ounce) carrot, trimmed, peeled, cut in tiny dice; 3 stalks celery (about 4 ounces total), cut in tiny dice; 4 medium potatoes (about 10 ounces total), peeled and cut in tiny dice; A half small savoy cabbage (about 1 pound), core removed and very thinly sliced; 1 quart water; 1 scant tablespoon coarse sea salt; 2 whole cloves; 2 dried imported bay leaves; 20 stalks fresh thyme; Freshly ground nutmeg

Servings: persons

2 tablespoons extra virgin olive oil
1 medium onion, peeled and cut in tiny dice
1 pound leeks, trimmed, washed and cut in tiny dice
3 medium turnips (about 6 ounces total), peeled, trimmed and cut in tiny dice
1 large (about 7 ounce) carrot, trimmed, peeled, cut in tiny dice
3 stalks celery (about 4 ounces total), cut in tiny dice
4 medium potatoes (about 10 ounces total), peeled and cut in tiny dice
A half small savoy cabbage (about 1 pound), core removed and very thinly sliced
1 quart water
1 scant tablespoon coarse sea salt
2 whole cloves
2 dried imported bay leaves
20 stalks fresh thyme
Freshly ground nutmeg

1
1.
2
Place the oil and the onions in a heavy stockpot over medium heat and cook until the onion begins to turn translucent and give up some of its liquid, about 4 minutes.
3
Add the leeks, the turnips, the carrot, and the celery, stir and cook, stirring frequently, until all of the vegetables are translucent but not limp, about 15 minutes.
4
Add the potatoes and the cabbage, stir, then pour over the water.
5
Add the remaining ingredients, stir, cover and bring to a boil.
6
Reduce the heat to medium low so the soup is simmering merrily and cook until the vegetables are tender through but not mushy, about 20 minutes.
7
Adjust the seasoning and remove the bay leaves, the cloves, and the thyme.
8
2.
9
To serve, ladle the soup into 6 warmed, shallow soup bowls.
10
Sprinkle each serving with a pinch of freshly grated nutmeg and serve immediately.

663

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 medium onion, peeled and cut in tiny dice, 1 pound leeks, trimmed, washed and cut in tiny dice, 3 medium turnips (about 6 ounces total), peeled, trimmed and cut in tiny dice, and more.

Yes, La Soupe de Louviers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

La Soupe de Louviers

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