How to Cook a la Bonne Femme Simple, Honest French Home Cooking

#SoupeBonneFemme #FrenchCooking #VegetableSoup

🍲 SOUPE BONNE FEMME RECIPE
Serves: 4–6
INGREDIENTS:
Butter – 30 g (2 Tbsp)
Leeks, cleaned and finely sliced – 200 g (7 oz)
Carrots, cut into a paysanne cut – 200 g (7 oz)
Potatoes, diced into small cubes – 400 g (14 oz)
Green beans, trimmed and cut on the oblique – 50 g (1.8 oz)
Cooked white beans – 50 g (1.8 oz)
Dry white wine (optional) – 50 ml (¼ cup)
Broth (vegetable or chicken) + water – 1 liter (4 cups) total
Thyme – 2 sprigs
Bay leaf – 1
Salt and pepper – to taste
OPTIONAL FINISHES:
Heavy Cream – 200 ml (¾ cup)
Extra Butter – 30 g (2 Tbsp)
Fresh Parsley, chopped
Smoked Bacon, cooked and diced
Croutons

METHOD:
Melt the butter in a medium saucepan or stockpot over medium heat.
Add the leeks and carrots. Sweat gently for 2–3 minutes until the leeks soften and turn translucent (do not brown).
Add the diced potatoes and stir for another minute.
Add the broth, water, and optional white wine.
Bring to a simmer, then add the thyme and bay leaf.
Simmer gently for 10 minutes.
Add the green beans and white beans. Cover with a lid and continue simmering for another 20 minutes, or until all vegetables are tender.
Remove the thyme and bay leaf. Adjust seasoning with salt and pepper to your taste.
TWO WAYS TO SERVE:
Classic Clear Version: Serve the soup as-is, piping hot. Add a knob of butter and garnish with freshly chopped parsley.
Creamy Version: Stir in the cream and extra butter. Bring it back to a gentle simmer for 5 more minutes. Garnish with chopped parsley, crispy bacon, and croutons.