Soupe à la Grand'mère (Grandmother's Vegetable and Milk Soup)

Ingredients

• 90 grammes white of leek
• 90 grammes onion
• 90 grammes celery
• 90 grammes cabbage
• 90 grammes potato
• 90 grammes turnip
• 1 litre water
• 10 grammes salt
• 75 grammes butter
• 75 grammes lettuce
• 1/2 litre boiling milk
• 2 tablespoonfuls Italian pastes
• butter
• chervil pluches

Instructions

1. Coarsely chop the leek white, onion, celery, cabbage, potato and turnip, in about equal quantity.
2. Gather them in a pan with the water, the salt and the butter, and cook gently.
3. At half-cooking, add the chiffonnade of lettuce, sorrel and spinach leaves, the spinach in smaller quantity than the lettuce and sorrel.
4. A quarter of an hour before serving, complete the moistening with the boiling milk and scatter in the Italian pastes.
5. Butter lightly at the moment of serving and add a few chervil pluches.