VGE-style soup by Paul Bocuse: Chef’s Recipe

Ingredients:

• 1 leek, white part only
• 2 celery stalks
• 4 carrots
• 1 onion
• 2 cloves garlic
• 2 tomatoes
• 1/2 head cabbage
• 1/4 cup butter
• 10 cups chicken broth
• 1 bouquet garni (thyme, parsley, bay leaves)
• Salt and pepper to taste
• 1/2 cup heavy cream
• Croutons for serving (optional)

Instructions:

1. Clean and chop the leek, celery, carrots, onion, and garlic into small pieces.
2. Cut the tomatoes into quarters and remove the seeds.
3. Shred the cabbage into small pieces.
4. In a large pot, melt the butter and sauté the leek, celery, carrots, onion, and garlic until soft.
5. Add the tomatoes and cabbage to the pot and continue to cook for an additional 5 minutes.
6. Add the chicken broth, bouquet garni, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
7. Remove the bouquet garni and puree the soup with an immersion blender or transfer to a blender and blend until smooth.
8. Stir in the heavy cream and reheat the soup if needed.
9. Serve hot with croutons if desired.

Verdict:

This VGE-style soup by Paul Bocuse is a classic French vegetable soup that is both hearty and flavorful. The combination of vegetables and chicken broth creates a rich and satisfying soup that can be served as a main course or as a starter. The addition of cream adds a luxurious texture to the soup, making it the perfect comfort food on a cold day.

Serving suggestions:

This soup can be served as a main course with a side salad or crusty bread. It can also be served as a starter to a larger meal. For a special occasion, consider garnishing the soup with a dollop of crème fraiche, chopped herbs, or a drizzle of olive oil.