My mom constantly asks me what we eat in France and what I make for dinner. Besides all the yummy crepes, cookies, bread we buy and the lame pasta dishes I make, we eat this soup at least once a week. I originally got the recipe from the book French Women for All Seasons. I’ve been making it for a few years and James loves it. I’m always surprised by how much he loves it because its soooo simple.
I’ve made a few changes (mainly less water, more cheese), and you can feel free to changes the quantities of vegetables if you’d rather have more of one of them. Here it goes!
1 small, sweet onion
1 tablespoon olive oil
1 bell pepper (I usually get green, but it really doesn’t matter)
2 large carrots
3 medium potatoes
1 tablespoon lemon juice
1 packaged feta cheese (the more the better!)
1. In large soup pot add the olive oil and onion (chopped into small pieces). Cook over medium heat until onion is soft and translucent.
2. Chop/peel green bell peppers, carrots, and potatoes into similar size pieces. Think bite size.
3. Add to pot once onions are cooked. Immediately add just enough water to cover all of the vegetables. Feel free to add more if you like yours a little more soupy. Add a good amount of salt and pepper.
4. Bring to a boil, then reduce to a simmer for about 20 minutes (enough time for everything to be soft, but still have a little bite).
5. Once the soup is done, stir in the lemon juice and 1/2 of your crumbled feta cheese. Reserve the rest for people to put on their own bowls.
7. You might taste the soup and add more salt/pepper. Its hard to judge because some feta can be really salty.
6. Serve hot with a yummy, crusty baguette!
Sorry for the lack of pictures. By the time I think of it, we’ve already eaten everything! This will probably make enough soup for 3-4 people. Oh, and it’s super good re-heated! Bon appétit!