Garden Vegetable Soup
A rustic velouté of root vegetables and leeks, thickened with potato, perfumed with a sprig of chervil. Nothing luxurious: it's the soup you pull from the garden and reheat in the evening, simple and comforting.
A rustic velouté of root vegetables and leeks, thickened with potato, perfumed with a sprig of chervil. Nothing luxurious: it's the soup you pull from the garden and reheat in the evening, simple and comforting.
You see, I never had a taste for sumptuous tables; a man can do very well without gastronomy when his conscience is at peace. At home in Scy-Chazelles, I would boil whatever the garden cared to give me that day—a leek, a few carrots, a potato to thicken it. I dipped my bread in it, added a bit of local cheese, and that was plenty for me. Sobriety, believe me, leaves the mind freer for great things.
- •Garden leeks — two or three (aromatic base)
- •Potatoes — a handful (thickener)
- •Carrots and turnip — whatever the garden yields (sweetness)
- •Lard or butter — a knob (fat)
- •Chervil or parsley — a sprig (freshness)
Garden Vegetable Soup
A rustic velouté of root vegetables and leeks, thickened with potato, perfumed with a sprig of chervil. Nothing luxurious: it's the soup you pull from the garden and reheat in the evening, simple and comforting.
Why this dish? Schuman's background makes it clear: he lived with great frugality—soup, garden vegetables, bread, and Lorraine cheese. A bachelor who often ate alone at Scy-Chazelles, this modest soup is almost his portrait on a plate.
You see, I never had a taste for sumptuous tables; a man can do very well without gastronomy when his conscience is at peace. At home in Scy-Chazelles, I would boil whatever the garden cared to give me that day—a leek, a few carrots, a potato to thicken it. I dipped my bread in it, added a bit of local cheese, and that was plenty for me. Sobriety, believe me, leaves the mind freer for great things.
Ingredients (period version)
- Garden leeks — two or three (aromatic base)
- Potatoes — a handful (thickener)
- Carrots and turnip — whatever the garden yields (sweetness)
- Lard or butter — a knob (fat)
- Chervil or parsley — a sprig (freshness)
Ingredients
- Leeks — 3 (aromatic base)
- Potatoes — 400 g (thickener)
- Carrots — 2 (sweetness)
- Turnip — 1 small (sweetness)
- Butter — 20 g (fat)
- Water or vegetable broth — 1.2 L (cooking liquid)
- Fresh chervil — a few sprigs (freshness)
- Salt, pepper — to taste (seasoning)
Method
- Wash and slice the leeks; peel and dice the carrots, turnip, and potatoes.
- Melt the butter in a pot, sweat the leeks for a few minutes without browning.
- Add the other vegetables, cover with water or broth, and lightly salt.
- Simmer for 30 to 35 minutes until everything is tender.
- Blend for a velouté, or mash roughly with a fork for a more rustic version.
- Adjust seasoning, sprinkle with chervil, and serve with bread and a piece of cheese.
How it was made : In rural Lorraine in the early 20th century, the evening soup was the pillar of the meal. It was made with whatever the garden produced, without a fixed recipe, thickened with potato, and often stale bread was added to avoid waste. The pot stayed by the fire, ready to be reheated.
The contemporary twist : A drizzle of Lorraine walnut oil and a few croutons rubbed with garlic at serving time: frugality takes on a bistro air.
Robert Schuman · Charactorium