Potage Bonne Femme
My version of a traditional French recipe I found in a book called Impressionist Picnics by Gillian Riley
- Preparing Time: 10 minutes
- Total Time: 40 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 bay leaf
- 2 cloves garlic crushed
- salt & pepper
- 1 knob butter
- fresh parsley chopped
- fresh chives chopped
- 2 potato, large chopped
- 2 onions, large chopped
- 2 carrots, large chopped
- 1 thick slice ciabatta chopped
- 3 cups vegetable stock
- 1 cup philadelphia brand cooking cream
- gruyere cheese grated
- Carbohydrate 14.7494400172475 g
- Cholesterol 60.7375 mg
- Fat 22.96917 g
- Fiber 0.189599994182587 g
- Protein 0.457895 g
- Saturated Fat 14.52504 g
- Serving Size 1 1 Serving (1090g)
- Sodium 4379.00100538983 mg
- Sugar 14.5598400230649 g
- Trans Fat 1.61915 g
- Calories 261 calories
Put stock into a large pot. Add vegetables, bread, garlic, bay leaf. Simmer for about half an hour. Remove bay leaf. Liquidise, or use a masher for a chunkier soup. Stir in butter and cream and reheat. Season with salt & pepper to taste. Serve with topping of cheese and fresh herbs.
