Soupe à la Grand'mère

Ingredients

• 90 grams leek (white part only)
• 90 grams onion
• 90 grams celery
• 90 grams cabbage
• 90 grams potato
• 90 grams turnip
• 1 liter water
• 10 grams salt
• 75 grams butter
• 75 grams lettuce leaves
• 75 grams sorrel and spinach leaves combined
• 0.5 liter milk
• 2 tablespoons Italian pasta
• to taste butter
• a few sprigs chervil

Instructions

1. Roughly chop the leek (white part), onion, celery, cabbage, potato, and turnip into pieces of approximately equal size (about 90 grams each).
2. Combine these vegetables in a pot with 1 liter of water, 10 grams of salt, and 75 grams of butter. Cook gently over moderate heat.
3. Halfway through cooking, add a chiffonade (fine ribbon cut) made from 75 grams of lettuce leaves, sorrel, and spinach, using less spinach than the lettuce and sorrel.
4. Fifteen minutes before serving, complete the broth by adding 500 milliliters of boiling hot milk and scatter 2 tablespoons of Italian pasta into the soup.
5. At the moment of service, lightly mount the soup with a little butter and garnish with a few leaves of fresh chervil.