850 Soupe à la Paysanne

Method

Cut into Paysanne, 200 g (7 oz) each of carrot and turnip, 100 g ( oz) white of leek and 50 g (2 oz) each of celery and onion; stew together slowly and gently with 75 g ( oz) butter. Add 1 litre ( pt or U.S. cups) White Bouillon and 150 g (5 oz) potato cut into Paysanne; finish cooking together then add an additional 5 dl (18 fl oz or U.S. cups) Bouillon.

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