Soupe à la Dauphinoise (Turnip, Squash and Potato Soup with Chard)

Ingredients

• 175 grammes turnips
• 175 grammes squash
• 175 grammes potato
• butter
• 3/4 litre water
• 3/4 litre milk
• 15 grammes salt
• 5 or 6 leaves of chard (bette or poirée)
• 40 grammes medium vermicelli
• chervil pluches

Instructions

1. Cut the turnips, squash and potato paysanne-fashion.
2. Stew them in butter.
3. Moisten with the water and the milk, and season with the salt.
4. At half-cooking, add the shredded chard leaves.
5. A quarter of an hour before the end of cooking, scatter in the medium vermicelli.
6. Add chervil pluches when serving.