Recipe Winter soup

WINTER IS SOUP SEASON! IT’S TIME TO MAKE THE MOST OF NEW CARROTS, TURNIPS AND OTHER SEASONAL VEGETABLES TO MAKE A DELICIOUS CLASSIC SOUP THAT ALWAYS GOES DOWN A TREAT. AND IT’S SO EASY TO MAKE, THERE’S NO EXCUSES NOT TO!

Soupe de l'hiver en conserve
Preparation time:
45 min
Heat treatment time:
1h
Shelf life:
Several months
Difficulty:
Community rating:

Ingredients

Number of persons: 3
  • 2 leeks
  • 2 carrots
  • 4 turnips
  • 4 potatoes
  • The leaves of one green cabbage (7 to 10 leaves)
  • 1 clove of garlic
  • 1 chicken stock cube
  • 50 g butter

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)

Preparation

  1. Finely slice the white parts of the leeks and cut the green parts into small chunks. Peel the carrots, turnips and potatoes then cut them into small cubes. Slice the cabbage leaves.
  2. Dissolve the stock cube in 1 litre of boiling water.
  3. Meanwhile, in a stew pan, gently soften the leeks and crushed garlic in the melted butter.  Add all the vegetables and pour in the stock. Bring to the boil. Simmer gently for 30 minutes.
  4. Immediately fill your jar with your vegetable soup up to 2cm from the rim then carry out the heat treatment at 100°C for 2 hours.

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1 comment

Est-ce possible d’envoyer nos légumes crus dans les bocaux et stériliser par la suite dans mon stéri.isateur qui possède un cadran

Maria Gouveia

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