Country-Style Soup - (Garbure)

Course : French
Serves: 6
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3 tablespoons butter
2 medium carrots -- sliced
3 medium leeks -- white part only, -- cut 1 inch long pieces
2 cups chopped cabbage
2 medium celery stalks -- cut 1 inch long pieces
1 teaspoon salt
1/2 teaspoon granulated sugar
4 cups water
3 cups consomme
1 cup cooked dried navy beans (or white beans)
2 medium potatoes -- sliced
3 tablespoons green peas
6 slices French bread -- fried in butter
1 cup grated Swiss cheese

Preparation / Directions:

In large, heavy saucepan, combine butter, carrots, leeks, cabbage, celery, salt, and sugar. Cover and cook over a low flame for 30 minutes. Add water and consommé. Bring to boil. Add beans, potatoes, and peas. Cover. Simmer for 45 minutes. Remove vegetables and mash them. Place mashed vegetable mixture in tureen. Stir liquid in pan into mixture. Correct seasoning to taste. Serve with slices of fried French bread and grated Swiss cheese. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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