Dauphinoise Soup

Ingredients

• 175 g turnips
• 175 g squash
• 175 g potato
• 1 generous tablespoon butter
• 750 mL water
• 750 mL milk
• 15 g salt
• 5 leaves Swiss chard (bette or poirée)
• 40 g vermicelli pasta
• small amount handful chervil

Instructions

1. Cut the turnips, squash, and potato into thin, small rectangular slices (paysanne cut).
2. Braise these vegetables in butter until they begin to soften.
3. Add the water and milk (three-quarters of a liter each), and season with salt.
4. When the cooking is halfway complete, add the Swiss chard leaves cut into thin ribbons (chiffonade).
5. Quarter of an hour (15 minutes) before the soup is finished cooking, scatter the medium vermicelli into the broth.
6. When ready to serve, add the fresh chervil leaves (pluches de cerfeuil) and bring to the table.