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Potage La Bonne Femme

Potage La Bonne Femme is built on Potatoes, Carrot, Cabbage, Onion, and Celery Ribs. Serves 2. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4
• 1
• 1 cup
• 1
• 1 stalk
• 1 pinch
• 1 pinch
• 1 pinch
• 1 tbsp
• 4
• 2 tbsp

Method (preview)

1. 1

   Put 4 cups of water on to boil.

2. 2

   Shred or slice the cabbage; chop the onion, celery and --if fresh--the herbs.

3. 3

   To the boiling water, add carrot, potatoes, onion, butter, peppercorns and a teaspoon or more of salt (the potatoes soak up a great deal).

4. 4

   Cook half an hour, or until potatoes can easily be pierced with a fork.

5. 5

   Add cabbage, celery and herbs and cook 20 minutes.

6. 6

   Put the cooked vegetables through a food mill or blender, or beat the soup for a couple of minutes with an egg beater.

7. 7

   The texture should be almost but not quite a pureeEe.

8. 8

   Correct seasoning and, if you like, add 1 tablespoon of plain yogurt for each serving of soup.

9. 9

   "An excellent winter supper with black or rye bread."

10. 10

    S(MC formatted in 2000 by)

11. 11

    NOTES: WW Points 5 points for 2 servings.

12. 12

    WW Points 2 points for 4 servings.