847 Soupe à la Nevers

Method

Blanch 300 g (11 oz) very small Brussels sprouts and stew them together with 75 g ( oz) butter until almost cooked.

Meanwhile, slice 250 g (9 oz) red of carrot, and stew with 60 g (2 oz) butter; add a little White Bouillon and finish cooking.

About 20 minutes before service add the sprouts to the carrots along with litres (2⅝ pt or U.S. cups) boiling White Bouillon; sprinkle in 40 g ( oz) vermicelli and finish cooking together. Finish with Pluches of chervil just before serving.

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