Potage Printanier - Spring Soup


Ingredients:

3 baby carrots
1 small turnip
3 thin leeks
1 stick celery
4 potatoes
2 springs parsley
7½ cups (1½ l) meat stock
Salt, black pepper
2 Tbs crème fraîche







Preparation:

  • Clean the vegetables and cut into small cubes.









  • Bring the stock to the boil, add the vegetables and simmer for 60 minutes












  • Strain the stock into a soup tureen. Season the vegetables with pepper, purée and return to the stock. 
  • Stir in the crème fraîche and serve immediately.


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