Recipes > Soup > Potage à la Printanière

Potage à la Printanière

Ingredients

• 2 carrots
• 1 turnip
• handful of chiffonade

Instructions

Cut the carrots and turnip into shapes with a vegetable scoop, simmer for twenty minutes in salted water, drain and place in a quart of the water in which the potatoes (in this same menu) were boiled. Add the chiffonade, cook five minutes and serve.

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Source

Twenty-four Little French Dinners (1919).