Soupe Jeannette (Turnip, Leek and Potato Soup with Peas and Beans)

Ingredients

• 150 grammes turnips
• 150 grammes leeks
• 150 grammes potatoes
• butter
• 1 litre white Consommé
• 50 grammes large fresh peas
• 50 grammes green beans
• 25 grammes sorrel
• 25 grammes very fresh watercress leaves
• 1/2 litre boiling milk
• lace-thin rounds of flûte
• chervil pluches

Instructions

1. Cut the turnips, leeks and potatoes « paysanne »-fashion and stew them in butter.
2. Moisten with the white Consommé.
3. During the cooking add the fresh peas and the green beans cut in lengths; if preserved vegetables are used out of season, add them only a few moments before serving.
4. Add the shredded sorrel and the watercress leaves.
5. At the moment, complete the moistening with the boiling milk and butter lightly.
6. Serve with lace-thin rounds of flûte and chervil pluches.