Equipment
Ingredients
Vegetable Base
- 30 g unsalted butter
- 100 g onion, thinly sliced
- 200 g mushrooms, thinly sliced
- 2 garlic, peeled and sliced
- 2 fennel, trimmed and thinly sliced
- 1 red pepper, cored, seeded, and cut into large pieces
- 2 g salt
Aromatics and Liquid
- 3 g marjoram, chopped
- 3 g oregano, chopped
- 12 g thyme
- 1 bay leaf
- 240 ml plum tomatoes, drained and chopped
- 480 ml glace de veau
Finishing
- 225 g spinach, rinsed and chopped
- 120 ml sour cream
- 1 g black pepper, freshly ground
- ½ g nutmeg
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 315 kcal
- Protein
- 16 g
- Carbohydrates
- 14 g
- Fat
- 23 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 277 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 67 mg
- Potassium
- 958 mg
- Calcium
- 145 mg
- Iron
- 7.3 mg
- Magnesium
- 70 mg
- Phosphorus
- 251 mg
- Zinc
- 3.6 mg
- Vitamin A
- 279 mcg
- Vitamin C
- 54 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 208 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 1.9 mcg
- Thiamin
- 0.33 mg
- Riboflavin
- 0.34 mg
- Niacin
- 4.3 mg
- Folate
- 109 mcg
- Water
- 240 g
Sources: USDA FoodData Central
Method
Melt the butter in a large soup pot over medium heat, approximately 175°C (350°F).
Add the sliced onion, mushrooms, garlic, fennel, and red pepper to the pot and stir to coat.
Season with salt and cook the vegetables until they are tender and the onions are translucent.
Stir in the marjoram, oregano, thyme, and bay leaf and cook for 1 minute.
Add the chopped tomatoes and the glace de veau. Bring the liquid to a simmer at 95°C (203°F), cover, and cook for 30 minutes.
Add the chopped spinach to the pot and stir until the leaves have wilted.
Transfer the soup to a food processor in batches. Add a portion of the sour cream to each batch and process until the mixture is smooth.
Return the pureed soup to the pot and bring it back to a simmer at 95°C (203°F).
Season with additional salt, black pepper, and nutmeg to taste before serving.
Chef's Notes
- For a deeper mushroom flavor, consider using a mix of wild and cultivated mushrooms, such as cremini, shiitake, and oyster.
- When pureeing the soup, ensure the food processor is not overloaded. Work in batches for a smoother consistency and to avoid straining the motor.
- To achieve a truly velvety texture, you can pass the pureed soup through a fine-mesh sieve after processing, especially if you prefer a very refined finish.
- The sour cream adds a pleasant tang and richness. For a dairy-free option, consider a silken tofu or cashew cream, adjusting the seasoning accordingly.
- Garnish with a swirl of extra sour cream, fresh chopped marjoram, or a drizzle of high-quality olive oil for visual appeal and an extra layer of flavor.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Texture may change slightly upon thawing due to sour cream.
Reheating: Warm over low heat on the stovetop, stirring frequently. Do not boil.
Troubleshooting
Soup has a grainy or fibrous texture
Cause: Fennel or spinach was not blended thoroughly or batches were too large
Fix: Pass the pureed soup through a fine-mesh sieve or chinois
Prevention: Process in smaller batches and blend for at least 60 seconds per batch
The soup base is too thin
Cause: Excess liquid from tomatoes or insufficient simmering time
Fix: Simmer the soup uncovered for an additional 10-15 minutes to reduce liquid before adding sour cream
Prevention: Ensure tomatoes are well-drained before adding to the pot
Cultural Context
This pureed vegetable soup draws inspiration from classic French potage, a category of thick, creamy soups often featuring pureed vegetables. The use of fennel, mushrooms, and herbs like marjoram and thyme reflects the herbaceous and earthy flavor profiles common in French country cooking. It's a comforting and elegant dish, suitable for a light lunch or a starter course.
