Soupe aux Choux. II

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Same preparation as before, except that instead of putting the carrots, turnips and leek in the saucepan, you fry them first in fat or butter till they are brown, then throw them in, together with the fat in which they have been fried. Add the same seasoning.