Breton Soup Recipe

vegetables to make lovely Breton soup


 Updated 07/05/2015

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A regional French soup containing a lovely variety of fresh vegetables.


  • 1 cos lettuce
  • 2 small carrots
  • 1 leek
  • 1 medium onion
  • 1 medium turnip
  • half head chicory
  • a little chervil
  • 2 pints vegetable stock
  • 1/4 pint cream
  • 1 large egg yolk (or 2 small)
  • 1/2 tablespoon butter
  • salt and black pepper
(see measure conversions for more information on quantites)


  1. Wash and shred all the vegetables, chicory and chervil.
  2. Put them into a pan with the butter and 1/2 pint of stock.
  3. Let them simmer until tender, stirring occasionally to prevent burning.
  4. Pour in the rest of the stock, add a little seasoning.
  5. Bring to the boil, then simmer gently for 1 to 1 1/4 hours.
  6. Mix the yolk of egg with the cream.
  7. Add to the soup 5 minutes before serving.
  8. Make sure it does not reach boiling point again after the egg and cream have been added.

Prep Time: 20 minutes

Cook Time: 90 minutes

Yield: 4 portions


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