French winter soup recipes: Perfect comfort food for cold weather!

Warm Up With Our Simple, Traditional French Winter Soups

No matter your vegetable preference, these three French winter soups have it. The perfect winter dish is soup. Warm, comforting, and easy to make.

Here are three winter recipes! Here are three winter recipes!

For about 4/6 people

Traditional Vegetable Soup

Traditional Légumes Soup

This soul-soothing six-vegetable soup reminds me of my mother’s warm soup when I was little. The perfect winter soup: pommes de terre, carottes, and poisson.

Ingredients:

1 onion

2 average-sized potatoes

1 leek poireau

4 carrots

2 celery branches

1 courgette

2 tomatoes

1 bouillon de légumes ou volaille

Butter (butter)

Salt, pepper, and Provence herbs

1 tbsp butter soup

Peel, wash, and chop the vegetables first. Toss the onions and leeks in melted butter over medium heat in a marmite (pot). Cook until soft (10 minutes). Include the other ingredients and cover with water. Avoid covering more than the vegetables’ height. Allow to simmer. Add remaining veggies, chicken stock, salt, pepper, and herbes de Provence. Simmer on low for 35 minutes with a lid.

Use a knife to check if the vegetables are tender. Use a mixeur plongeant (immersion blender) to purée all veggies. Your soup is ready! (Your soup is ready). Add salt and pepper to taste and serve immediately.

Better still, add a tablespoon of sour cream to your bowl or mug before serving.

typical french winter soups French Food Phrases

Gourmet Creamy Leek Soup

Velouté aux Poireaux

One of the coziest winter soups is velouté de poireaux. This thick, tasty soup makes a great appetizer! The creamy taste matters.

Ingredients:

4-poireaux

1 large potato

1 average-sized onion

A little of garlic

2 tablespoons butter

2 cups vegetable/chicken stock

A little milk (1 cup)

Salt and pepper

Simmer 2 cups stock in a casserole.

While waiting, chop and wash the leeks. Melt butter in a big pot or saucepan over low heat. Slice and add leeks and onions to the pot. Soften with a cuillère en bois (wooden spatula). Leeks and onions sticking to the saucepan need extra butter. Then add the potato, garlic, and stock. Let it simmer for 35 minutes on low.

Mix all vegetables using a mixeur plongeant. Pour into a blender for a smooth soup. Add milk and mix again for a creamy soup. Reheat soup on low and serve immediately.

Voilà !

Classic Carrot, Lemon, and Ginger Soup

Original Carotte, Citron, and Ginger Soup

Ginger and lemon lovers will appreciate this unknown but healthful soup. Ginger spice enhances carrot flavor, and lemon acidity kicks up this detox soup. Thus, we attempt? Shall we try?

Ingredients:

1 onion

half a stick butter

60g fresh ginger (2oz)

A little of garlic

1-pound carrots

Juice from 1⁄2 a lemon

6.5 cups vegetable/chicken stock

¼ L vin blanc (optional white wine). If not wine, add water.

Salt and pepper

Butter melts over medium heat in a large saucepan or pot. Add onion, garlic, and fresh ginger. Mix gently for 10 minutes. Use a grater or peeler to chop fresh ginger.

Then add carrots and wait 5 minutes. Pour the white wine and stock. Boil then simmer. Wait 40 minutes for tender carrots.

Blend the soup with a hand mixer or blender, then add salt, pepper, and lemon juice.

Encore mieux: Add curry to the saucepan at your convenience (one tablespoon). Add coriandre (cilantro) to each bowl or mug before serving.

Advice: Want to make more? These soups freeze well. Pour additional soup onto an ice cube tray (bac à glaçons) overnight. Transfer to a ziplock.

Pressé(e)? (Hurry?) These cubes are ideal for instant soup! Before microwaving, place 4–5 ice cubes in a cup, depending on tray size. It’s ready! It’s ready!

You can now cook three wonderful winter soups. Good appetite!

You a soup fan? French language fan?

Check out these funny French soup and cuisine idioms!

9 Funny French Food Idioms:

1. Quick-tempered (literally “Milk soup”)
2. To come awkwardly (literally, “To fall like a strand of hair on the soup.”)
3. To spit in the soup (bite the hand that feeds you).
4. Go to the soup. – To exploit a circumstance while abandoning your beliefs.
5. To love easily (literally, “To have an artichoke’s heart.”)
6. Être chou – To be dear. literally, “To be a cabbage.”
7. Take your onions! – Own your business! (“Take care of your onions!”),
8. Losing temper with… (“To take one’s cabbage.”)
9. Haricots are over! (“It’s the end of the beans.”)