Potage Jardiniere

This recipe is taken from the 1979 Milk Calendar. This is the Potage Jardiniere recipe.

  • Prep: 15 min - 20 min
  • Cooking: 20 min
Yields 8 servings
potage jardiniere

Ingredients

  • 2 medium onions chopped
  • 3 tbsp (45 mL) butter
  • 4 large potatoes diced
  • 1 tbsp (15 mL) chopped chives
  • 3 tbsp (45 mL) chopped fresh parsley
  • 3 chopped stalks celery, including leaves
  • 1 or 2 large carrots sliced
  • 2 tsp (10 mL) salt
  • 1/4 tsp (1 mL) paprika
  • 1 1/2 cups (375 mL) boiling water
  • 1/4 cup (60 mL) butter
  • 2 tbsp (30 mL) all-purpose flour
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 4 cups (1 L) Milk
  • 2 chicken broth cubes

Preparation

In a large saucepan or stockpot, sauté onions in 3 tbsp (45 mL) butter until golden. Add potatoes, chives, parsley, celery, carrots, salt, paprika and boiling water; bring to boil and simmer until vegetables are tender, about 20 minutes.

Puree mixture by pressing through a sieve or using a blender. Melt 1/4 cup (60 mL) butter in the same saucepan. Blend in flour and let mixture bubble.

Remove from heat and add milk and bouillon cubes. Cook over medium heat, stirring constantly, until thick and smooth. Season with salt and pepper. Add vegetable puree and heat through. To serve cold thin slightly with more milk, chill and garnish with chopped chives.

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Nutrition

Nutritional Information

per serving
Energy: 298 Calories
Protein: 9 g
Carbohydrate: 41 g
Fat: 12 g
Fibre: 5.7 g
Sodium: 1148 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 18 % / 195 mg
Vitamin C: 70 %
Vitamin D: 33 %
Vitamin A: 30 %
Vitamin B12: 30 %