- 5 carrots.
- 3 turnips.
- 1 leek.
- 3 potatoes.
- 1 stock cube.
- 2 tablespoons of thick crème fraiche.
Prepare the vegetables in the peeling. Wash and cut into pieces a little (to facilitate cooking) and place in a pot or pan with 3 times their volume of water at least .
Cook the while monitoring water capacity (it must have about 2/3 of water after cooking) .
Add broth in the cooking medium.
Once all the vegetables cooked in their broth, remove from heat, let cool slightly then pour into the blender or immerse blender and add 2 tablespoons heavy cream soups and mix until a smooth and homogeneous soup.
Serve hot with bread or croutons.
Notes: Ideal as a starter or even a main dish for a little dinner winter light but warm and greedy. Recommended wines: A rosé wine will be perfect