Soup Bonne Femme
A clear vegetable soup is a gentle reminder that good food doesn’t need to be fancy..
There’s something deeply comforting about this humble French soup - a dish that captures the essence of home cooking with a touch of elegance. “Bonne femme” literally means “good wife,” but in French culinary terms, it refers to home-style cooking: simple, rustic, yet prepared with care. This clear vegetable soup is a gentle reminder that good food doesn’t need to be fancy. Good technique with a few thoughtful touches is often enough for a comforting and authentically French experience.
INGREDIENTS
Serves: 4 | Prep: 25 MIN | Cooking time: 30 MIN
50 g (1½ oz) unsalted butter
1 leek (white and light green parts only), rinsed finely sliced
2 medium size carrots, peeled and cut into paysanne (thin fan shapes)
3 medium size starchy potatoes, peeled and cut into small cubes
A handful g (4 oz) green beans, trimmed and cut on the bias
3 tablespoon cooked white beans
1 L (4 cups) light vegetable or chicken stock (or a mix of stock and water)
100 ml (¼ cup) dry white wine (optional)
2 sprigs fresh thyme
1 bay leaf
Salt and freshly ground pepper, to taste
150 ml heavy cream (optional, for creamy version)
1 tbsp chopped parsley
1 tsp unsalted butter (for finishing)
Optional Garnish
Finely chopped fresh parsley
Crisp bacon bits or diced smoked ham
Croutons
MISE EN PLACE
Trim and rinse the leeks thoroughly under cold water to remove any grit and slice thinly. Peel and cut the carrots into paysanne cuts (these are thin, fan-like slices that look elegant in a clear soup). Dice the potatoes into small cubes (about 1 cm / ½ inch) and reserve them in cold water. Trim the beans and cut them diagonally for a neat look.
Method
In a large saucepan, melt the butter over medium heat. Add the leeks and carrots, and cook gently for about 3 minutes to soften them slightly - this is the sweating stage, which helps bring out their natural sweetness.
Add the diced potatoes and stir to coat them well in the butter and vegetables. Pour in the stock mix well then bring to a light boil. Remove the impurities floating on the surface then Add the wine, thyme and bay leaf. Bring to a gentle simmer and cook for 10 minutes.
Next, stir in the green and white beans and continue to simmer gently for another 20 minutes with the lid on, or until all the vegetables are tender but still hold their shape.
Season to taste with salt and pepper. If you prefer a creamy version, stir in the cream then leave to cook for a further 5 minute to concentrate the taste. When done or just before serving stir in a tablespoon of butter and a tablespoon of freshly chopped parsley
Serve steaming hot with a sprinkle of fresh parsley. For extra indulgence, top with a few crisp bacon bits and golden croutons.
TIPS & VARIATIONS
It is vital to use a good quality stock t o make sure it is not bland.
For a vegetarian version, use vegetable stock and skip the bacon garnish.
The clear version is light and delicate, while the creamy version feels more luxurious. Try both and see which you prefer.
Don’t skip the finishing butter - it’s the French secret to a velvety finish.