Soupe aux legumes de l'hiver

1. 1

   Grate all the vegetables on the coarse side of the grater, or shred them coarsely in a food processor.

2. 2

   Melt the butter in a large heavy saucepan, add the grated vegetables and cook over a gentle heat until they are softened and glistening.

3. 3

   Pour in the stock and bring to the boil.

4. 4

   Simmer, covered, for one hour until the vegetables are tender and the soup is slightly thickened.

5. 5

   Taste for seasoning, adding nutmeg, salt and plenty of pepper.

6. 6

   Stir in the cream, heat through and serve with freshly cut hearty brown bread and unsalted butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.