Gene Kelly's Vegetable Soup A La Français
Created by Dee Ben on September 26, 2025
- Servings: 6
- Prep Time: 9m
- Cook Time: 2h
- Recipe #45227
Ingredients
- 6 tablespoons butter
- 4 leeks, well rinsed, thinly sliced
- 2 garlic cloves, finely minced
- 2 cups turnips, peeled and chopped
- 1 cups celery, chopped
- 1/2 cup onions, minced
- 1 cucumber, chopped
- 15 ounces San Marizano tomatoes (1 can)
- 2 cups beef stock
- 2 cups water
- 1 teaspoon fine sea salt
- 1/8 teaspoon fresh ground black pepper
- 3 ounces dry white rice (1/4 cup)
- 8 ounces heavy cream
How to Make
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Step 1: Large heavy stockpot or soup pot heat 3 tablespoons butter and cook sliced leeks (stirring occasionally until caramelized; add garlic and stir until fragrant (less than a minute).
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Step 2: Add the remaining vegetables along with the herbs, salt and pepper.
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Step 3: Add water and broth and bring to a boil, reduce heat and simmer uncovered for about 1 hour, adding water if needed.
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Step 4: Blend with stick blender.
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Step 5: Add rice and simmer covered for 30 minutes, season to taste.
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Step 6: Add rest of butter and let it melt.
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Step 7: Add cream, don't boil.
Nutritional Facts
- Serving Size: 1 (414.3 g)
- Calories 322.1
- Total Fat - 19 g
- Saturated Fat - 10 g
- Cholesterol - 55.4 mg
- Sodium - 1194.5 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 2.9 g
- Sugars - 13.2 g
- Protein - 6.2 g
- Calcium - 85.9 mg
- Iron - 2.3 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.2 mg