833 Soupe à la Franc-Comtoise

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Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut 350 g (13 oz) potato and 150 g (5 oz) turnip into Paysanne and stew together with 75 g ( oz) butter; add 100 g ( oz) shredded sorrel and lettuce leaves and cook together for 5–6 minutes. Add litres (3 pt or U.S. cups) milk and season with 15 g (½ oz) salt. Allow to cook gently and 15 minutes before service sprinkle in 60 g (2 oz) vermicelli. Add a few Pluches of chervil when serving.

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