spring soup deux (potage aux primeurs)
April 3, 2013 § 7 Comments
I posted a spring soup a few weeks ago. Here is a second spring soup choice.
I stumbled across the most beautiful site today. Manger. All I could think was, stunning, charming, romantic, gorgeous. A recipe for a spring soup (potage aux primeurs) caught my eye and I knew right then I had to make it…tonight. I decided I wanted to experience the soup exactly how she created it. I would not go astray from her recipe. I went to the market and gathered all the ingredients. Sadly, fresh fava beans were not available, so, I had to omit them. Unswerving, I drove home looking forward to preparing what I thought will be a perfect soup with fresh, in season vegetables.
This soup and the spring soup I featured a few weeks ago are very similar. Particularly adding the whisked egg, to thicken, at the end. I thought the Manger soup was easier to put together and I especially loved the turnips. Turnip are so much lighter than potatoes. This soup brought such contentment. Very clean and fresh. This perfect soup is sincerely flawless.
I did add one ingredient. Fresh pea sprouts. I had them on hand from the other night and it was quite nice.
Thank you Manger for your recipe.
- 2 leeks, white part only, cut in julienne strips
- 1 cup green peas (preferably fresh peas, but frozen are fine too)
- 1 cup fava beans (shelled)
- 1 large carrot, cut in julienne strips
- 2 turnips, diced finely
- 2 quarts chicken or vegetable stock
- A handful of celery leaves, chopped
- A handful of parsley, chopped (to be sprinkled on soup when served)
- Salt and black pepper, for seasoning
- 4 egg yolks
- Half a stale baguette/ small country bread
- Olive oil
- 1 garlic clove
Slice stale bread into small cubes. Place in a bowl, add the ground garlic, salt and drizzle with olive oil. Mix well. Place on a baking tray (lined with parchment paper) and place in pre-heated 350° oven.
For the soup
Wash all vegetables, slice and chop according to ingredients list. In a large pot, bring the stock to a boil and add all the vegetables. Turn the heat down and leave to simmer for 15 minutes, or until the vegetables are tender.
Whisk egg yolks in a small bowl, add a few tablespoons of the soup to blend. Take soup off the heat and add the egg yolks, making sure to whisk continuously to avoid any egg curdling.
Spoon soup into bowls, season with salt and pepper to your taste, sprinkle a few parsley leaves and croutons. Serve immediately.