Description
Provençal kitchens inspire this ratatouille delight soup, blending Mediterranean vegetables into a silky harmony of flavors. Comfort and elegance merge in each spoonful, inviting you to savor the essence of French countryside cooking.
Ingredients
Scale
Vegetables and Mushrooms:
- 3 cups peeled and cubed potatoes (approximately 10 ounces / 280 grams)
- 8 ounces (225 grams) chopped brown mushrooms
- 2 chopped yellow onions
- 2 leeks, white part only, approximately 1 cup
- 3 chopped garlic cloves
Herbs:
- 1 chopped sprig of fresh thyme
- 1 chopped sprig of fresh parsley
- 1 sprig of fresh marjoram
- 1 sprig of fresh lemon balm
Liquids and Seasonings:
- 2 tablespoons olive oil
- 5 cups broth
- 1 teaspoon salt
- 1 pinch of black pepper
- 1 cup grated parmesan or nutritional yeast
- ½ cup heavy cream or plant-based cooking cream
Instructions
- Warm olive oil in a spacious soup pot over medium heat, gently introducing chopped onions and leeks. Allow them to soften and become translucent, stirring occasionally until they release their delicate aroma.
- Introduce sliced mushrooms, minced garlic, salt, and pepper to the fragrant base. Sauté the ingredients, continuously moving them around the pot to ensure even caramelization and prevent scorching.
- Tumble diced potatoes into the aromatic mixture, followed by vegetable broth and a bundle of fresh herbs. Submerge the ingredients and bring the liquid to a gentle simmer, covering the pot to trap the flavors.
- Let the soup bubble quietly, allowing potatoes to tenderize and herbs to infuse their essence into the liquid. Periodically check the potatoes’ doneness by piercing them with a fork.
- Carefully remove the whole herb sprigs, discarding them after they have imparted their aromatic qualities. Incorporate grated Parmesan or nutritional yeast and cream, stirring until the soup becomes luxuriously smooth and integrated.
- Taste and refine the seasoning, adjusting salt and pepper to create a balanced flavor profile that resonates with your palate.
- Transform the soup’s texture using an immersion blender or carefully transferring batches to a standard blender. Pulse until reaching your preferred consistency – smooth and velvety or delightfully rustic.
- Gently reheat the soup if needed, ensuring it’s steaming but not boiling. Ladle into warmed bowls and embellish with a sprinkle of fresh herbs, a delicate drizzle of olive oil, and an additional whisper of Parmesan.
Notes
- Customize the soup’s texture by blending partially or fully, keeping some chunks for a rustic feel.
- Use fresh herbs straight from the garden for an intense, vibrant flavor profile that elevates the entire dish.
- Select high-quality broth as the foundation, which dramatically impacts the soup’s overall taste and richness.
- Experiment with different cheese options like nutritional yeast for a delightful vegan twist on the classic recipe.
- Control salt levels carefully by tasting and adjusting gradually, preventing over-seasoning.
- Enhance serving presentation with elegant garnishes like fresh herb sprinkles and a delicate olive oil drizzle.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 30 mg