A French Classic: Farmer Soup
- Category: Soups
Description
This recipe is a lighter version of a French Farmer Soup. It’s typically served during the chilly months but I like soup and stews all the time and wanted to try it out. This recipe is an adaptation from Jacques Pépin. He typically served this in his restaurant La Potagerie in New York.
I was initially intimidated by the amount of ingredients and time required, but it is totally worth It. Once you get it down it becomes quite easy, and you’ll fall in love with it as a staple in your home.
If you like wine serve it with a glass of Pinot Noir and taste how it enhances the flavors. I can’t explain how deeply satisfying this soup is. You will have to make it.
Note: You will need to spend some time chopping but it’s not a huge deal. The final result will have you making this soup more than you think you would!
French Farmer Soup
Makes 12 Servings
Ingredients
3 Quarts of Water
1 1/2 pounds of Ham Round with bone in middle (See pic #2)
1/2 pound of dried navy white beans
4 Cups of Chopped Green Cabbage
3 Medium Carrots Chopped
2 Medium Potatoes, peeled and cut into 1/2 inch pieces
2 Large Parsnips, cut into 1/2 inch pieces
2 Large Leeks, white and tender green parts only, halved and cut into rounds
Salt and Pepper to taste
1 loaf of French Bread cut into thick slices 5 oz of Gruyere Cheese (sliced)
Instructions
1. In a large pot, combine water, round of ham (whole), and dried navy beans and bring to a boil and simmer (covered) for 1 hour.
2. Skim the top if there is any “fat” rising to the top
3. Take out the round of ham and cut into slices and cubes. Add the ham back to the pot.
4. Add the following to the pot: Green cabbage, carrots, potatoes, parsnips, leeks, and salt and pepper to taste.
5. Cover and simmer for about another 45 minutes to an hour. You will want the vegetables to be tender.
6. Preheat the broiler and arrange the slices of bread on a baking sheet with a slice of Gruyere.
7. Broil the toast about in a middle rack for about 2 minutes until the cheese is melted.
8. Ladle the soup into bowl and top with the cheese toast and serve with a glass of Pinot Noir.
8 Comments
Kristen Hess
January 22, 2012 at 11:24 amThis looks really good! Perfect winter soup recipe..will definitely have to make this!
Debs @ The Spanish Wok
April 10, 2012 at 1:41 amI could enjoy a bowl of soup every day LOL.
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon. Different theme each month.
Carrie Pacini
April 12, 2012 at 4:15 pm@Debs Thanks! I will check that out.
JJ Johnston
July 9, 2014 at 7:43 pmThis is my first visit to your site, and I am soooo impressed! Thank you.
JJ Johnston
July 11, 2014 at 12:01 pmPlease, what is a ham round?
Carrie Pacini
July 11, 2014 at 12:13 pm@JJ Johnston It’s ham steak, I am going to update that in the text so it is clear. I usually find it in the area where sausage is located.
Jo Soffel
October 20, 2018 at 3:08 pmYour recipes are so elegant yet simple prep. Keep them coming.
Carrie Pacini
October 21, 2018 at 7:39 amThanks Jo, I will :)