Soupe à la Franc-Comtoise (Potato, Turnip and Sorrel Milk Soup)

Ingredients

• 3 medium potatoes
• 1 fine turnip
• butter
• 100 grammes sorrel and lettuce leaves
• 1 3/4 litres milk
• 15 grammes salt
• 60 grammes vermicelli
• chervil pluches

Instructions

1. Cut the potatoes and the turnip paysanne-fashion and stew them in butter.
2. When they are stewed, add the shredded sorrel and lettuce leaves and let the whole stew together another 5 or 6 minutes.
3. Moisten with the milk and season with the salt.
4. A quarter of an hour before serving, put the vermicelli to poach in the soup.
5. Add chervil pluches when serving.