Soupe paysanne (Peasant soup)

Ingredients

• 300 gCarrot
• 200 gRutabaga
• 160 gLeek
• 50 gCelery
• 150 gButter
• 2150 mlBroth
• 650 gPea
• 200 gBaguette
• 8 gSalt
• 2 gPepper

Instructions

1. 1

   Sweat the vegetables

   • Wash and finely chop the carrots, turnip, leeks and celery.
   • Melt 100 g butter in a large pot over medium heat, add the vegetables, cover and sweat gently for 8–10 minutes until softened but not browned.
2. 2

   Simmer the soup

   • Pour in 2000 ml white stock (chicken or vegetable), bring to a boil and simmer gently for 20–25 minutes until the vegetables are tender.
   • Season with salt and pepper (recipe plans 8 g salt for the whole batch).
3. 3

   Make the Potage Saint‑Germain (pea purée)

   • Cook peas briefly in stock until tender.
   • Blend peas with about 150 ml stock and 50 g butter until smooth; season with salt and pepper. Add more stock if too thick.
4. 4

   Finish and serve

   • For each serving, add pea purée equal to one third of the soup volume (3 parts soup to 1 part purée).
   • Serve with toasted baguette slices.