Soupe Bonne Femme

Ingredients

• 50 g Unsalted butter
• 1 Leek, white and light-green parts only, rinsed and finely sliced
• 2 Medium carrots, peeled and cut into thin paysanne-style pieces
• 3 Medium starchy potatoes, peeled and cubed
• 115 g Green beans, trimmed and cut on the bias
• 3 tbsp Cooked white beans
• 1 liter Light vegetable or chicken stock
• 100 ml Dry white wine (optional)
• 2 sprigs Fresh thyme sprigs
• 1 Bay leaf
• to taste Salt
• to taste Freshly ground black pepper
• 150 ml Heavy cream (optional for creamy version)
• 1 tbsp Fresh parsley, finely chopped
• 1 tsp Unsalted butter, for finishing

Instructions

1. Melt 50 g butter in a large saucepan over medium heat.
2. Add the leek and carrots. Cook gently for approximately 3 minutes to soften without browning heavily.
3. Add the diced potatoes and stir to coat in the butter.
4. Pour in the stock. Bring to a light boil. Skim any impurities from the surface if necessary.
5. Add the optional white wine, thyme, and bay leaf. Reduce to a gentle simmer and cook for approximately 10 minutes.
6. Add the green beans and cooked white beans. Cover and simmer gently for another 20 minutes, or until the vegetables are tender but retain their shape.
7. Season with salt and black pepper. For the creamy version, stir in the heavy cream and cook for another approximately 5 minutes.
8. Just before serving, stir in 1 tsp butter and 1 tbsp chopped parsley.
9. Serve hot. Optional garnishes: parsley, crisp bacon, smoked ham, or croutons.

Nutrition

Chef's Notes

Clear version: omit cream. Creamy version: add 150 ml heavy cream and simmer another 5 minutes. Vegetarian version: use vegetable stock and omit bacon/ham garnish.

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