Recipe For Potage aux Legumes (Green Vegetable Soup)

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  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons butter or margarine
  • 2 (14.5 ounce) cans chicken broth
  • 4 1/2 cups water
  • 3 large carrots, peeled and chopped
  • 1 leek, bulb only, chopped
  • 3 green onions, chopped
  • 1 1/2 habanero peppers, seeded and chopped
  • 1 (10 ounce) bag fresh spinach
  • 1 bunch watercress, trimmed and chopped
  • 1 tablespoon salt and pepper to taste
  • extra virgin olive oil
  • red wine or balsamic vinegar


Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero peppers, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes.

Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.