POTAGE PUREE DES LEGUMES RECIPE

 This pureed vegetable soup is hot and satisfying, perfect for lunch or dinner during colder months. it's thickened by the natural starch from carrots, turnips and potatoes

INGREDIENTS

8  gms        Onion chop

1  gms        Garlic chop

25gms        Carrot

50gms        Cauliflower

8  gms        Leeks

9  gms        Celery

25gms        Potato

5  gms        Butter

150ml        Vegetable stock

to taste        Salt

to taste        White pepper

METHOD

1. Peel, wash and roughly cut all the vegetables

2. Heat pan with the butter, add chopped onion, garlic and saute it till translucent

3. Add all vegetables and saute well

4. Add vegetable stock

5. Boil and then simmer the flame and cook till vegetables are done

6. Puree it and pass through a sieve. Return to a clean pan and reheat

7. correct seasoning and check consistency