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Friday, August 29, 2025

Potage à la Jardinière (Garden Vegetable Soup)

Garden Vegetable Soup from Classic French Cuisine

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Must Try

A delicate and comforting Garden soup made from tender spring vegetables sautéed in butter and simmered in a light broth, just as served in French country kitchens and elegant 19th-century dining rooms.

FR / EN

Potage à la Jardinière / Garden Vegetable Soup

Regional Style

Classic Bourgeois Cuisine

Servings

Serves Four

Ingredients

  • 2 medium carrots
  • 2 small turnips
  • 1 small lettuce
  • 1 small bunch of sorrel
  • 1 small bunch of chervil
  • 40 g (3 tbsp) butter
  • 1 liter (4 cups) light beef or chicken stock (bouillon)
  • 12 asparagus tips
  • Croutons for serving
  • Salt, to taste

One tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.

Preparation Method

Prepare the Vegetables
Peel the carrots and turnips. Cut both into thin, matchstick-sized sticks (julienne). Wash the lettuce thoroughly and cut it into thin strips. Clean and finely chop the sorrel and chervil, taking care to preserve their fresh aroma.

Sauté the Vegetables
In a large saucepan, melt the butter gently over medium heat. Add the prepared carrots, turnips, lettuce, sorrel, and chervil. Stir them continuously and sauté for about five minutes. The vegetables should release a sweet fragrance and begin to soften, without coloring.

Add the Stock and Asparagus
Pour in the hot stock slowly, stirring to deglaze any bits from the bottom of the pan. Bring the mixture to a simmer. Gently place the asparagus tips and season lightly with salt.

Simmer
Cover the pot and allow the soup to simmer quietly for 20 to 30 minutes. During this time, the flavors of the vegetables will infuse the broth delicately.

Finish and Serve
Once the vegetables are fully tender and the broth aromatic, skim off any surface fat. Taste and adjust seasoning.

To Serve the Garden Soup
Arrange freshly made croutons at the bottom of a warmed tureen or individual bowls. Pour the hot soup directly over the croutons and serve immediately, allowing it to steam and become fragrant.

Serving Suggestions & Garnishes

Serve hot, topped with a scattering of fresh chervil or sorrel, and accompanied by extra croutons or thin toast slices on the side for added texture.

Tips, Tricks, and Variations

This dish was often prepared with what the garden yielded—feel free to adapt with young peas, green beans, or finely sliced leeks. For a richer finish, stir in a knob of butter or a spoonful of fresh cream just before serving. A vegetable-based bouillon can be used as a substitute for meat stock in a Lenten or vegetarian dish.

Historical & Cultural Context

Potage à la jardinière” epitomizes the connection between seasonal produce and French culinary heritage. Popular throughout the 19th century in both bourgeois and provincial households, this soup reflects the principle of terroir—cooking with ingredients sourced from the land. “Jardinière” literally refers to the gardener’s harvest, and the soup’s simple elegance made it both economical and worthy of formal tables, often appearing in springtime menus alongside roast meats or eggs in cream.

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