Potage Printanier – Spring Soup


3 baby carrots
1 small turnip
3 thin leeks
1 stick celery
4 potatoes
2 springs parsley
7½ cups (1½ l) meat stock
Salt, black pepper
2 Tbs crème fraîche


  • Clean the vegetables and cut into small cubes.

  • Bring the stock to the boil, add the vegetables and simmer for 60 minutes
  • Strain the stock into a soup tureen. Season the vegetables with pepper, purée and return to the stock. 
  • Stir in the crème fraîche and serve immediately.