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La Soupe de Louviers Recipe

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This recipe for La Soupe de Louviers, by , is from The Blaese Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elise Blaese


2 tablespoons extra virgin olive oil
1 medium onion, peeled and cut in tiny dice
3 medium turnips (about 6 ounces total), peeled, trimmed and cut in tiny dice
1 parsnip trimmed, peeled, cut in tiny dice
1 large 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
6 cups chicken broth
4 cups water
1 scant tablespoon coarse sea salt
4 cloves garlic chopped
2 dried imported bay leaves
2 teaspoons dried thyme

Sauté onion in olive oil until well cooked, then add turnips, carrots, parsnips, and celery sauté for another 10 minutes. Add broth, cabbage, and potatoes and enough water to cover the vegetables. Add seasonings. Bring to boil, reduce to simmer and simmer for 1 hour until vegetables are soft. Remove 3 cups of soup and puree until smooth and add back to soup this provides a creamy base. Bring back to boil.




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