832 Soupe à la Fermière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut into Paysanne, 125 g ( oz) each of carrot, turnip and white of leek; and 100 g ( oz) onion. Stew together with 60 g (2 oz) butter and moisten with litres (2⅝ pt or U.S. cups) White Bouillon; bring to the boil then add 125 g ( oz) shredded white heart of cabbage. Allow to cook gently until tender and serve with thin slices of French bread in the soup.