Soup à la Franc-Comtoise

Ingredients

• 3 medium potatoes
• 1 large turnip
• 2 tablespoons butter
• 100 grams sorrel leaves, finely cut
• 100 grams lettuce, finely cut
• 1.75 liters milk
• 45 grams salt
• 60 grams vermicelli pasta
• handful chervil sprigs

Instructions

1. Cut the potatoes and turnip into thin uniform dice (paysanne). Sweat them in butter over moderate heat until they begin to soften.
2. When the vegetables are tender, add the finely cut sorrel and lettuce leaves. Continue sweating everything together for 5 or 6 minutes.
3. Pour in 1.75 liters of milk and season with 45 grams of salt. Bring to a gentle simmer.
4. Quarter of an hour before serving, poach 60 grams of vermicelli directly in the soup. Just before ladling into bowls, garnish with fresh chervil sprigs.