Storified by Lucette Delacroix· Sun, Mar 10 2013 20:12:13
Adapted from Country French Cooking by the editors of Sunset magazine
From the Alsace region of France, this vegetable soup recipe features lemon juice, marjoram, and a little cream.
Melt the butter in a 3 quart pan placed over medium heat. Add the onion, shallot, celery, and mushrooms; sauté until onion is tender. Remove half the mushrooms with a slotted spoon; set aside.
Add the potato, turnip, stock, and marjoram. Bring to a boil. Cover and reduce heat, simmering about 20 minutes, or until turnip and potatoes are tender.
Add lemon juice, reserved mushrooms, and the half and half or milk. Season with salt and pepper. Garnish with chives or parsley.
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