A classic leek, carrot and potato soup for winter meals. The chef’s tip: sauté the onions and shallots! Gourmet, easy to make and healthy – what else?
Vegetable Soup
|Le Parfait
Vegetable Soup
Rated 4.5 stars by 2 users
Category
Soups and Broth
Servings
4
Prep Time
30 minutes
Cook Time
60 minutes
Ingredients
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2 leeks
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2 onions
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2 shallots
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6 carrots
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6 potatoes
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Olive oil (2 tbsp)
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Salt & pepper, to taste
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0.75 L Le Parfait Super Jars
Jar Recommendation
Directions
Clean all the vegetables, peel and cut into small chunks.
Sauté in a frying pan the chopped onions and shallots with olive oil.
Cook all the vegetables in 1 l of water for 20 min.
Add the onions and shallots, then blend. Ladle the soup into clean 0.75 L Le Parfait Super Jars. Le Parfait France's reference recipe calls for a 1 hour 30 minute heat treatment at 100°C (212°F) in these jars; that process is not presented here as a U.S.-validated shelf-stable canning method.
For this U.S. version, promptly chill the soup and refrigerate within 2 hours at 40°F (4°C) or below. Use within 3–4 days, or freeze in freezer-safe containers for longer storage. Do not keep it on a pantry shelf.
Recipe Video
Recipe Note
Before serving, add parsley, thyme, or other herbs if desired. Adapted from Le Parfait France's Vegetable Soup, which uses 0.75 L Super Jars and lists a 1 hour 30 minute treatment at 100°C. U.S. guidance does not validate boiling-water canning of this blended low-acid soup for pantry storage.