How to Cook a la Bonne Femme Simple, Honest French Home Cooking

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Master a timeless French classic! Learn how to make Soupe Bonne Femme, a rustic and elegant vegetable soup that’s perfect for any season. I’ll show you how to make it two ways: classic clear and rich & creamy!

Join me as I guide you through the art of making this beautiful soup from scratch. You’ll learn:

🔪 Classic French knife skills (paysanne, oblique, cubes)
🧅 How to build a deep, flavorful base with simple ingredients
🌿 The importance of aromatics for authentic taste
🥣 Two delicious ways to finish and serve the soup
Whether you’re new to French cooking or a seasoned pro, this recipe will show you how simple, fresh ingredients can create something truly special.

🍲 SOUPE BONNE FEMME RECIPE
Serves: 4–6
INGREDIENTS:
Butter – 30 g (2 Tbsp)
Leeks, cleaned and finely sliced – 200 g (7 oz)
Carrots, cut into a paysanne cut – 200 g (7 oz)
Potatoes, diced into small cubes – 400 g (14 oz)
Green beans, trimmed and cut on the oblique – 50 g (1.8 oz)
Cooked white beans – 50 g (1.8 oz)
Dry white wine (optional) – 50 ml (¼ cup)
Broth (vegetable or chicken) + water – 1 liter (4 cups) total
Thyme – 2 sprigs
Bay leaf – 1
Salt and pepper – to taste
OPTIONAL FINISHES:
Heavy Cream – 200 ml (¾ cup)
Extra Butter – 30 g (2 Tbsp)
Fresh Parsley, chopped
Smoked Bacon, cooked and diced
Croutons

METHOD:
Melt the butter in a medium saucepan or stockpot over medium heat.
Add the leeks and carrots. Sweat gently for 2–3 minutes until the leeks soften and turn translucent (do not brown).
Add the diced potatoes and stir for another minute.
Add the broth, water, and optional white wine.
Bring to a simmer, then add the thyme and bay leaf.
Simmer gently for 10 minutes.
Add the green beans and white beans. Cover with a lid and continue simmering for another 20 minutes, or until all vegetables are tender.
Remove the thyme and bay leaf. Adjust seasoning with salt and pepper to your taste.
TWO WAYS TO SERVE:
Classic Clear Version: Serve the soup as-is, piping hot. Add a knob of butter and garnish with freshly chopped parsley.
Creamy Version: Stir in the cream and extra butter. Bring it back to a gentle simmer for 5 more minutes. Garnish with chopped parsley, crispy bacon, and croutons.

🕒 TIMESTAMPS:
00:00 – Intro to Soupe Bonne Femme
01:23 – Preparing the Green Beans
02:10 – Preparing the Leeks
02:48 – Preparing the Carrots
03:28 – Preparing the Potatoes
04:36 – Mise en Place (All Ingredients Ready)
05:29 – Sautéing the Vegetables
06:06 – Adding Vegetables and Liquids
07:10 – Soupe du Jour Cooking Course
08:02 – Final Cooking and Seasoning
09:23 – Two Ways to Serve (Classic vs. Creamy)
10:52 – Plating, Garnishing & Final Taste

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