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Julien soup (potagt julienne)
4 servings
Rinse the vegetables and chop them finely. In a small saucepan, melt the butter and fry the vegetables lightly in it, preventing them from darkening. Pour in the stock, bring to a boil, salt, pepper and cook over a low heat for 45 minutes. Put sour cream in plates with soup before serving.
Rinse the vegetables and chop them finely. In a small saucepan, melt the butter and fry the vegetables lightly in it, preventing them from darkening. Pour in the stock, bring to a boil, salt, pepper and cook over a low heat for 45 minutes. Put sour cream in plates with soup before serving.
carrots - 100 g, turnips - 100 g, leeks - 100 g, onions - 100 g, butter - 2-3 tbsp. spoons, meat broth - 4 cups, or chicken broth - 4 cups, sorrel - 50 g, peas - 100 g, green beans - 100 g, chervel - 2 tbsp. spoons, sour cream - 50 g, or cream - 50 g, salt to taste, pepper to taste
