3 baby carrots
1 small turnip
3 thin leeks
1 stick celery
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.