Jeannette Soup

Ingredients

• 150 grams turnips
• 150 grams leeks
• 150 grams potatoes
• 1 litre white consommé (clear broth)
• 50 grams fresh peas
• 50 grams green beans
• 25 grams sorrel
• 25 grams watercress leaves
• 0.5 litre whole milk
• to taste butter
• for garnish baguette (flûte) slices
• for garnish chervil sprigs

Instructions

1. Cut the turnips, leeks, and potatoes into paysanne (peasant-style chunks—roughly 1 cm cubes with a slight beveled edge). Stew them gently in butter in a covered pot until tender but not coloured.
2. Pour in the white consommé and bring to a gentle simmer. During cooking, add the fresh peas and green beans (or, if out of season and using preserved vegetables, add them only a few moments before serving).
3. When the vegetables are tender, add the sorrel cut into fine shreds and the fresh watercress leaves.
4. Just before serving, adjust the consistency by adding the hot milk. Finish with a light knob of butter.
5. Serve in bowls garnished with thin, lace-cut rounds of baguette and tender sprigs of chervil.