Recipe: Forgotten Vegetable Soup

1 Peel your vegetables and place them progressively in a bowl filled with cold water to prevent browning.

2 Hollow out the turnip slightly, then cut all your vegetables like thick fries.

3 In a thick-bottomed saucepan, put the poultry stock or water, the milk and add your vegetables, then bring to a boil covered.

4 When boiling, salt, add freshly ground pepper and the ginger. Cook for 25 minutes at a gentle boil, stirring regularly with a wooden spatula to make sure the bottom doesn't stick.

While cooking, prepare your garnishes:

5 Place your thin slices of pancetta on a baking sheet and put them in the oven preheated to 390°F (200 °C) (th 6-7) on grill setting. Remove them when the slices are dry and place them on paper towels. Once cold, chop them quickly with a knife for a nice texture.

6 Crack and chop your peanuts coarsely, then pour them into a heated pan without any fat and sauté them until they are lightly roasted. Transfer them also to paper towels.

7 Pass your soup through a vegetable mill with the fine grille, then adjust the seasoning. If the soup is too thick, add a little more milk.

8 Then pour in the liquid cream, give it a quick blitz with a hand blender and keep warm in a bain-marie.

Serving:

9 Either serve a nice tureen in the middle of the table with the two garnishes arranged in small bowls, then serve your guests and each one takes a little of the garnishes. Or serve individually in plates or bowls and add a little of both garnishes to each one.

Success guaranteed for this original recipe, specially created for those with a sweet tooth visiting our site.