(Purée Printanière Maigre)
2 carrots – 1 tbsp diced and rest cut in sliced
2 onions - diced
2 potatoes - diced
1 turnip – 1 tbsp diced and rest into slices
2 leeks - sliced
1 lettuce – finely shredded
1 bunch watercress
2 cups boiling water
1-2 cups milk
1 tbsp flour
Yolk of 2 eggs - optional
2 tbsp cream - optional
Melt the butter in a large saucepan, add all the vegetables except
the diced carrot and turnip.
Cover and let them steam in the butter for 15 to 20 minutes,
Add the boiling water and cook gently for 1 hour.
Puree the vegetables with a hand blender in the saucepan and
add the milk.
Bring to the boil. Keep warm.
Meanwhile cook the dice of carrots and turnips separately in water,
adding salt if desired, until tender and then strain.
Mix the flour with a little milk until smooth, add to soup, stir and
cook for at least 5 mins.
Add the dice of carrot and turnip, cream and eggs if using then season to taste.
Cooks Noted: The yolks of 2 eggs and 2 tablespoons of cream
improve the soup.
Due to 'lock down' you may need to substitute,
if you cannot get a particular vegetable.
For example; parsnip instead of turnip,
spinach instead of lettuce,
rocket instead of watercress.