These soups are composed of one or more types of vegetables and usually include onions, leeks and diced bacon, which are first sautéed and then simmered in stock. Flour and potatoes are sometimes used as a binder and most vegetable soups are garnished with chopped parsley, chives, or chervil.

It is important to characterize the vegetables that you are going to use.  Those vegetables with stronger or dominant flavors must be used in smaller amounts to ensure a balance and depth of flavor in the soup.

For a quality product