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Soups On

As colder temperatures and rainy days threaten to wash out this weeks end, warm up with a simple vegetable soup from chef Perig Goulets boyhood days


To create a bouquet garni for his vegetable soup, Perig Goulet ties together rosemary and thyme sprigs and a bay leaf. Photographs by Peter Frank Edwards.

February 2, 2011

Soups On
As colder temperatures and rainy days threaten to wash out this weeks end, warm up with a simple vegetable soup from chef Perig Goulets boyhood days

written by Lauren B. Johnson

La Fourchette chef-owner Perig Goulet, who grew up in Brittany the youngest of five, jokes that Breton kids hear Eat your soup about as often as American parents remind Eat your veggies. But he didn't need coaxing to enjoy his mothers soupe de lgumes (vegetable soup), in this case, a simple pure of carrots, leeks, and potatoes flavored with herbs, salt, and pepper. In every steaming spoonful, the taste of each unadulterated vegetable stands out on the tongue. And while he uses a bit of butter for a smooth texture, the chef says the soup is even better with a touch of cool cream, just what Maman Goulet used to add when the dish was too hot.


Soupe De Legumes(Vegetable Soup)
(Serves 4)
Fresh thyme sprigs
Bay leaf
Fresh rosemary sprigs, plus more for garnish
1 leek
2 medium carrots, peeled & cut into 1-inch pieces
1 large potato, peeled and quartered
Salt, to taste
Pepper, to taste
2 Tbs. butter

Tie the thyme, bay leaf, and rosemary together with string or inside cheesecloth to create a bouquet garni. Set aside.

Remove the outer layer of the leek. Cut off the tough upper leaves and the white part at the bottom. Under cool water, rinse any dirt off remaining section; slice into half-inch rings.

Place leek, carrots, potato, and bouquet garni into a pressure cooker or large pot with tight-fitting lid (such as a Dutch oven). Season with salt and pepper. Add enough water to just cover vegetables. Place on stove over medium heat; cover and simmer for approximately 15 to 20 minutes, or until vegetables are tender.

Remove pot from stove and discard bouquet garni. Stir in butter. Working in batches, carefully pour vegetables and cooking liquid into a blender and pure until smooth. Divide soup among four bowls and garnish with rosemary sprig before serving.

For Perig Goulets casual winter menu of French classics, which appears in the new February 2011 issue of Charleston magazine, click here.

To get additional soup and stew recipes from our online database, click here.

For information on Goulets cozy King Street bistro, click here.

 


Date: 
Wed, 02/02/2011