Norman-Style Soup
From: Gisele, Aylmer, Quebec, Canada
Servings: 4
IngredientsPreparation
  • 4 carrots, peeled
  • 3 potatoes, peeled
  • 2 leeks, white only, well-rinsed
  • 2 tablespoons [30 g] butter
  • 1 teaspoon [5 mL] freshly chopped parsley
  • 2 bay leaves
  • 1/4 teaspoon [1 mL] thyme
  • 1/4 teaspoon [1 mL] basil
  • 3 tablespoons [45 mL] boiled rice
  • 8 cups [2 L] warm light chicken broth
  • Grated Gruyere cheese, to taste
  • Salt and pepper, to taste
  • Mince carrots, potatoes and leeks; reserve separately.
  • Melt butter into a large casserole.
  • Add minced carrots and leeks, chopped parsley, bay leaves, thyme and basil.
  • Cover and leave to simmer for 10 minutes, over medium heat, stirring occasionally.
  • Mix in minced potatoes and boiled rice.
  • Stir in warm chicken broth leave to simmer, uncovered, for 20 minutes.
  • Puree soup into a blender; salt and pepper.
  • Ladle soup into individual soup bowls or a tureen.
  • Serve soup, sprinkle with grated Gruyere cheese.