Winter soup Recipe
Heat treatment time
Green cabbage leaves (7 to 10 leaves)
1 clove garlic
1 litre chicken stock
50 g butter
Number of servings3 persons
- 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.
- Dissolve the stock cube in 1 litre of boiling water.
- 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.
- 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.