Veggie-Recipe.com

French Soup

Ingredients

3 Potatoes
3 Carrots
2 Turnips
4 pints vegetable stock
1 Pepper
2 Onions
1/2 stalk Celery
1 oz. Butter
1 teaspoonful Sugar
Salt

Method

Peel and slice all the vegetables and sprinkle them with the sugar and salt, and put them into a saucepan with the butter, and sweat for five minutes.

Boil the vegetable stock and then pour the boiling stock over the vegetables, stirring until it returns to the boil.

Simmer slowly for an hour, then either liquidise or rub through a sieve.

If it is too thick, reduce it with a little more stock or milk, return to a saucepan, and bring to the boil.

When tomatoes are in season slice up two with the other vegetables; these will make the soup a good colour and improve the flavour.