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Happy Thanksgiving to all you Americans out there and to anyone else that chooses to celebrate. For us Canadians we celebrate our Thanksg...

HAPPY THANKSGIVING

November 28, 2013


Happy Thanksgiving to all you Americans out there and to anyone else that chooses to celebrate. For us Canadians we celebrate our Thanksgiving in October, but this being my first year in France I didn't actually celebrate it at all. I don't eat turkey so I didn't miss much, I do love a bit of stuffing and cranberry sauce though so I could have done with that. I am quite jealous of everyone celebrating this weekend with their family and friends because every website I go onto is featuring something about the decadent food they'll be eating and the delicious drinks they'll be sipping. Thanksgiving like pretty much any holiday is a judgment free zone. No matter how early you start drinking or how much you stuff your face, people simply can't judge you because they are probably doing the same. For me anytime I get together with James' family or friends here in France, there is no judgment at all. We drink early and eat a lot, always! 

For the rest of us who won't be indulging in turkey, mashed potatoes, stuffing and brussel sprouts this weekend, I thought I would share a delicious wintery soup you could try. I make soup at least once a week in winter, it's just so easy and it makes great left overs. This one is of course by the talented Mimi Thorrison of Manger.





Vegetable Potage 

(serves 4-6)

Note: I usually make this soup in the evening, and leave to rest overnight until the next day for lunch. Or you can make it in the morning if you prefer to serve it for dinner.


3 medium-sized carrots, peeled and chopped into rounds
2 medium-sized potatoes, peeled & diced
1 leek (white part), chopped into rounds
1 celery, sliced
1/2 head of Savoy cabbage, coarsely chopped
2 sprigs of thyme
1 liter/ 4 cups water (or vegetable stock if you prefer)
2 tablespoons olive oil
2 tablespoons butter
Salt and black pepper



Slice carrots, potatoes, leek and celery. In a large pot, heat olive oil and cook all the vegetables and thyme (except for the Savoy cabbage) for 3 minutes on a medium heat. Season with salt and pepper. Add water and bring to a boil. Add Savoy cabbage and continue to cook on a medium heat for 30 minutes. Leave to rest for at least 6 hours, or preferably overnight. Reheat the soup, and add 2 tablespoons butter just before serving. Season to your taste. Serve with toasted baguette and butter.
Bon App├ętit!
(Photos via Manger)

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