FR2807622A1

FR2807622A1 - Auntie Magali's Provencal soup made from vegetable soup with 25 per cent courgettes, tomato sauce and garlic and basil garnish

Info

Publication number: FR2807622A1
Application number: FR0004908A
Authority: FR
Inventors: Remi Rastoin
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-04-17
Filing date: 2000-04-17
Publication date: 2001-10-19

Abstract

The soup is made by a four stage process. Firstly the vegetable soup is prepared, then the tomato sauce, followed by a garnish and finally these three components are blended together. The soup is made in four stages: (1) Preparation of a vegetable soup made from 25 per cent diced courgettes, 17 per cent each of potatoes, white haricot beans and tomatoes, 8 per cent of carrots and green beans, and smaller amounts of gruyere cheese, basil, olive oil, garlic and season; (2) Preparation of a tomato sauce made from tomatoes, olive oil and optional vegetables; (3) Preparation of a garnish made from garlic, basil and olive oil; and (4) Finally components (1) to (3) are blended together.

Description

La présente invention concerne un procédé de préparation d'une soupe provençale dont la recette présente une originalité dans les étapes de sa confection ainsi que dans les proportions de ses composants qui lui confèrent un aspect et des qualités gustatives particulières. The present invention relates to a process for the preparation of a Provencal soup, the recipe for which is original in the stages of its preparation, as well as in the proportions of its components which give it a particular aspect and taste qualities.

Les composants de cette soupe sont, en pourcentages, de 25 de courgettes, 17 de pommes de terre, 17 de haricots blancs écossés, 17 de tomates, 8 de carottes, 8 de haricots verts, 2 de gruyère, 2 de basilic, 2 d'huile d'olive, 2 d'ail, 1 de sel et poivre. La quantité d'eau à ajouter est indiquée plus loin, et forme une caractéristique importante et originale de 1a préparation de cette soupe Cette proportion de composants est indicative et peut varier sur une marge de plus ou moins 20$ sur les composants principaux (plus de 10 $). En ce qui concerne les composants secondaires (moins de 10$), les proportions peuvent varier plus fortement selon les goûts. Cependant, ce qui est à respecter particulièrement est la dominante courgettes, qui donne son caractère onctueux au bouillon. The components of this soup are, in percentages, 25 of zucchini, 17 of potatoes, 17 of shelled white beans, 17 of tomatoes, 8 of carrots, 8 of green beans, 2 of Swiss cheese, 2 of basil, 2 d olive oil, 2 garlic, 1 salt and pepper. The amount of water to add is indicated below, and forms an important and original characteristic of the preparation of this soup. This proportion of components is indicative and may vary by a margin of plus or minus $ 20 on the main components (more than $ 10). As for secondary components (less than $ 10), the proportions can vary more strongly depending on taste. However, what is particularly to be observed is the dominant zucchini, which gives its creamy character to the broth.

La préparation de cette soupe provençale comprend 4 étapes qui sont la préparation de la soupe de légumes, celle de la sauce tomate, celle de la pommade et celle du mélange de ces 3 préparations. The preparation of this Provencal soup includes 4 stages which are the preparation of the vegetable soup, that of the tomato sauce, that of the ointment and that of the mixture of these 3 preparations.

La préparation de la soupe de légumes consiste à couper en petits dés les courgettes non pelées, pommes de terre épluchées, carottes épluchées, haricots verts, à les mélanger avec les haricots blancs dans un récipient qui va au feu et de remplir le dit récipient d'eau jusqu'à affleurer la surface des légumes, puis saler et poivrer et faire bouillir pendant 1,30 à 2 heures. Cette durée de cuisson est indicative et on doit se laisser guider par la bonne cuisson des légumes. The preparation of the vegetable soup consists in dicing the unpeeled zucchini, peeled potatoes, peeled carrots, green beans, mixing them with the white beans in a container that goes to the fire and filling the said container with water until the surface of the vegetables is flush, then salt and pepper and boil for 1.30 to 2 hours. This cooking time is indicative and we must be guided by the proper cooking of the vegetables.

La préparation de la sauce tomate se fera classiquement avec les tomates et l'huile d'olive. On peut ajouter tous les composants classiques de cette sauce dans toutes ses variantes, tels que carottes, oignons, etc, et assaisonner à volonté. The preparation of the tomato sauce will be done conventionally with tomatoes and olive oil. We can add all the classic components of this sauce in all its variants, such as carrots, onions, etc., and season as desired.

La préparation de la pommade consiste à écraser ou mixer ensemble ail, basilic, puis à ajouter huile d'olive, un peu de bouillon de la soupe cuite et un peu de sauce tomate. The preparation of the ointment consists in crushing or mixing together garlic, basil, then adding olive oil, a little broth of the cooked soup and a little tomato sauce.

Une fois ces trois préparations réalisées, on les mélangera pour aboutir ainsi à une excellente soupe provençale.Once these three preparations have been made, they will be mixed to make an excellent Provencal soup.

Claims

1) The composition of the Provencal soup is characterized by the dominance of zucchini ($ 25 of the composition apart from the water) and an amount of water at the start of cooking that is flush with the surface of the vegetables in their cooking container .

2) The preparation of the Provencal soup takes place in four stages, vegetable soup, tomato sauce, ointment and their mixture after cooking. This composition and this method of preparation gives a smooth broth and a soup that is both dense and digestible.