844 Soupe Jeannette

Method

Cut 150 g (5 oz) each of turnip, leek and potatoes into Paysanne, and stew together with 75 g ( oz) butter. Moisten with 1 litre ( pt or U.S. cups) Bouillon and add during the course of the cooking, 50 g (2 oz) large fresh peas and 50 g (2 oz) French beans cut into small pieces—when they are out of season use tinned peas and beans, adding them just before serving. Add also 25 g (1 oz) finely shredded sorrel and 25 g (1 oz) very fresh picked leaves of watercress.

Finish at the last moment with 5 dl (18 fl oz or U.S. cups) boiling milk; 50 g (2 oz) butter and Pluches of chervil. Serve slices of French bread separately.

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