830 Soupe à la Dauphinoise

Method

Cut into Paysanne 175 g (6 oz) each of turnip, vegetable marrow and potatoes and stew together with 60 g (2 oz) butter; moisten with dl (1⅓ pt or U.S. cups) each of water and milk and season with 15 g (½ oz) salt. When the vegetables are half cooked, add 5–6 shredded leaves of chard or white beet and 15 minutes before the soup is completed sprinkle in 40 g ( oz) vermicelli. Add a few Pluches of chervil just before serving.

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