Provençal soup. Stir delicately and heat a little bit more. Cook, stirring often, until tender, about five minutes. Stir in half the garlic and a.
Make the Soup Base: Chop all the vegetables and place in a bowl ready. Add the vegetables and cook on a medium heat until softened. Meanwhile, rinse the rock fish well. You can cook Provençal soup using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Provençal soup
Deglaze the pan with the white wine, scrape the bottom of the pan. Add the rest of the herbs and spices except the saffron. Drain and rinse, discarding liquid; set beans aside. In the same pan, saute the leeks, onion and garlic in oil until tender.
Provençal soup instructions
Add the water, ham, cloves, bay leaves, thyme, salt, pepper and beans; bring to a boil. Add carrots, turnips, potatoes, kale and parsley. Add onion and cook, stirring until softened. Add chicken stock, thyme sprigs, Herbes de Provence and a bit of salt and pepper. Provençal vegetable soup is a classic French summer soup with a delicate broth that is intensified by a dollop of pistou, the French equivalent of Italy's pesto.