Potage Paysanne Recipe
Ingredients
5 cups brown chicken stock
1 tablespoon beef stock base
1/2 cup minced leek (white and some green)
1 carrot, chopped
1 turnip, chopped
1 potato, diced
1-1/2 cups shelled green peas
4 cabbage leaves
6 lettuce leaves
6 sprigs each parsley and watercress
6 to 8 large fresh mint leaves
1 tablespoon minced fresh dill
1 cup half-and-half cream
2 tablespoons fresh lemon juice
2 tablespoons butter
1/4 teaspoon black pepper
1/2 teaspoon salt
Sour cream
Directions
Simmer stock, stock base, vegetables, parsley and watercress until vegetables are soft.
Add mint and dill; puree.
Reheat with cream, lemon juice and butter.
Season with pepper and salt and adjust to taste.
Add mint and dill; puree.
Reheat with cream, lemon juice and butter.
Season with pepper and salt and adjust to taste.
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