One-Pot Wonders
French Country Soup
Popular on Food52
25 Reviews
Midge
December 6, 2021
Made this this tonight and thought of you Antonia James! Soul-satisfying, as always.
Pumpkiness
October 19, 2015
My husband and I both loved this soup! I used organic vegetable stock and chopped prosciutto, because that's what I had. Definitely will make this again and again. Thanks for posting!
toni J.
January 1, 2015
I decided to depart from the traditional New Year's menu of Black eyed peas, etc and made this soup instead.... so pleased with it, so glad I did. I topped it with the parmesan cheese toast and champagne. My husband and my IG "family" loved it. Happy New Year!!! toni
tonimmartin
December 1, 2012
I made this soup today with turkey broth I made last week and leftover turkey to make it more hearty. Love it!
deidra
March 28, 2012
Well, first, thank you for the recipe. I've developed a plethora of food intolerances and there are many ingredients (including fruits, vegetables, legumes, grains, and other additives) that I simply cant tolerate right now. Anyway, I've never used marjoram before so its mild and sweet flavor was a pleasant surprise. I used a smoked ham that I wasnt entirely happy with. I think I'll try harder to look for black forest or go with a smoked turkey leg the next time as I think the extra smokiness would really have helped my soup. All in all, I think the soup is very tasty. I added a bit of rice to my bowl and I think it went nicely with the soup. As you said, to anyone trying this dish, its really important that you season your broth well and with a variety of vegetables. To make my broth, I used 2 chicken thighs (should have used 3 or added a breast), 3 stalks of celery, 2 carrots, 1 medium onion(quartered; larger onion would have been better) 2 cloves of garlic, thyme, salt, and pepper. I can definitely agree with you about turning the heat up and down while cooking. Its really useful if you haven't chopped ahead. Thanks again! :-)
pamelalee
October 20, 2011
I love recipes that give me various options. For this recipe I chose leek, chicken stock, Black Forest ham, and kale. I must confess: I used store-bought chicken stock, and it was still delicious! I can't wait to try it with homemade stock the next time around. As far as order of prep, I find it much easier to have my ingredients chopped and and ready to go before I begin, so I went that route.
wssmom
September 1, 2011
If I prepare this soup (and I surely will) I am betting it will virtually take me to the French countryside avec bicycle ....
AntoniaJames
September 1, 2011
I hope you do try it, wssmom, and that when you do, you ARE transported to the French countryside. I still ride the bike that I rode on that trip. It keeps those memories happily alive. ;o)
inpatskitchen
August 31, 2011
Oh what a beautiful soup!
AntoniaJames
September 1, 2011
Thanks so much, IPK. You are so kind. It looks humble. But it tastes good. This one is an old friend. ;o)
boulangere
August 31, 2011
How beautiful! I love the flavors layered in like layers of your lovely experiences. The variety of meat options you include are wonderful, and each would be distinctive. Those primitive memories have deep roots. Thank you so much.
AntoniaJames
September 1, 2011
boulangere, you make me laugh! "Never simply an option." So true. Especially when there is horseradish in the brown mustard. Thank you! ;o)
Stockout
February 28, 2011
I put beans into just about every soup I make, and I am a soup fanatic. I will have to check out that article in the NYT, I was actually in there today but not in the food section.
When I was traveling along the southern coast of France I got to meet a "nice" Frenchmen in Cassis who treated me to an octopus dish his brother caught just that morning. The only way to travel and eat, local. One day I will try to cook one myself.
When I was traveling along the southern coast of France I got to meet a "nice" Frenchmen in Cassis who treated me to an octopus dish his brother caught just that morning. The only way to travel and eat, local. One day I will try to cook one myself.
Stockout
February 28, 2011
I love everything about this dish. A little pistou, maybe? and a handful of creamy white beans? I can't leave anything alone, always tweeking...sound like anyone you know? :o)
AntoniaJames
February 28, 2011
Thank you! And yes, I've been known to swirl a bit of rouille in this, and can easily imagine a pistou being a nice addition, and as for the beans, I was just thinking about how good this would be with some fragrant white beans added . . .Did you see the NYT "Temporary Vegetarian" column recipe for "Bean Confit" on the dining blog today? That would be divine. Ah, there are so many possibilities here. Like all of the other workhorses in my recipe box, this is as much a framework as an actual recipe. Tweaking is what makes it so much fun!! ;o)
Midge
February 25, 2011
Just bought all the ingredients to make this and a lovely loaf of rye. Can't wait for dinner.
AntoniaJames
February 25, 2011
Splendid! You know, when I made this last week, the cheese toasts were on the end pieces of one of the best light rye loaves I've ever made (recipe to follow, over the weekend, if I can remember to weigh/measure/write down the details). I frequently cut the end pieces from my loaves and freeze them immediately, to use with this and similar soup and stew dinners. All that crust + a bit of cheese = the best peasant food. I hope you enjoy the soup!! ;o)
Midge
February 27, 2011
I can't tell you how much my husband and I loved this soup! It was so comforting and delicious on rainy, cold night. Your directions were perfect; I normally chop as I go, so I appreciated how you set up the recipe. And the cheese toasts were key! Looking forward to seeing your rye recipe. Thanks AJ!
AntoniaJames
February 28, 2011
That's great, Midge. Thanks so much for letting me know! I wonder sometimes if the foods that I eat a lot and enjoy so much will also be appreciated by others -- this one especially, because the memory of having enjoyed so much that soup in France during that amazing chapter in my life makes it particularly delightful for me. ;o)
Blissful B.
February 25, 2011
Bicycling alone through France - what a wonderful experience! The soup looks delicious, too.
AntoniaJames
February 25, 2011
Thank you, BB. Yes, it was life-changing, in many ways. I went back two years later and cycled from London to Harwich, took a ferry to Holland, and bicycled through the low countries, into Germany and through the Black Forest, then to and through Alsace. Again, I was alone; that was an amazing trip, too. You learn a lot about food on a trip like that. ;o)
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