Just made this for lunch.

[Tipsy Gipsy]

MME POMPOM’S POTAGE AUX CINQ LEGUMES

For 6 people.

4 medium carrots
3 medium potatoes
2 medium turnips (the purple and white French variety)
1 round lettuce
3 leeks
1 – 1.5 oz butter
1 ¾ pints water/stock
salt and pepper

Peel the root vegetables and wash the lettuce.  Wash and trim the leeks.  Chop everything roughly.  Melt the butter in a pan, add the vegetables, cover and sweat for about 10 minutes.  Add the water, bring to a simmer and leave to cook gently for 20 to 30 minutes.  It is important not to overcook the vegetables.

Put through a medium blade of a mouli-legumes or liquidize.  The soup should not have too fine a texture.  Taste and add seasoning.  Heat through and serve.

Serving with cheesy rolls.    You can add some garlic cheese or cream when you serve if you like.

[Barman]

MME POMPOM’S POTAGE AUX CINQ LEGUMES

For 6 people.

4 medium carrots
3 medium potatoes
2 medium turnips (the purple and white French variety)
1 round lettuce
3 leeks
1 – 1.5 oz butter
1 ¾ pints water/stock
salt and pepper

Peel the root vegetables and wash the lettuce.  Wash and trim the leeks.  Chop everything roughly.  Melt the butter in a pan, add the vegetables, cover and sweat for about 10 minutes.  Add the water, bring to a simmer and leave to cook gently for 20 to 30 minutes.  It is important not to overcook the vegetables.

Put through a medium blade of a mouli-legumes or liquidize.  The soup should not have too fine a texture.  Taste and add seasoning.  Heat through and serve.

Serving with cheesy rolls.    You can add some garlic cheese or cream when you serve if you like.

[Steve]

MME POMPOM’S POTAGE AUX CINQ LEGUMES

For 6 people.

4 medium carrots
3 medium potatoes
2 medium turnips (the purple and white French variety)
1 round lettuce
3 leeks
1 – 1.5 oz butter
1 ¾ pints water/stock
salt and pepper

Peel the root vegetables and wash the lettuce.  Wash and trim the leeks.  Chop everything roughly.  Melt the butter in a pan, add the vegetables, cover and sweat for about 10 minutes.  Add the water, bring to a simmer and leave to cook gently for 20 to 30 minutes.  It is important not to overcook the vegetables.

Put through a medium blade of a mouli-legumes or liquidize.  The soup should not have too fine a texture.  Taste and add seasoning.  Heat through and serve.

Serving with cheesy rolls.    You can add some garlic cheese or cream when you serve if you like.

[Just One More]

I have beef stew bubbling away, and dumplings will be added later. I shall be giving that french bird's soup a try sometime 

[Nick]

MMe POmPom?

[apc2010]

French turnips....

[Darwins Selection]

French turnips....

 

Only British are any good, eh BM?

[Grumpmeister]

Not if you want it to be an authentic French recipe 

[Tipsy Gipsy]

I didn't create the recipe.     (Why can I never remember how that word is spelt?   ) 

[Barman]

French turnips....

 

Only British are any good, eh BM?

Exactly Mr. Darwin sir..... 

[Nick]

Does this mean we import turnips from France? 

[Tipsy Gipsy]

Does this mean we import turnips from France? 

No Darwin prints the labels for his rejects. 

[Darwins Selection]

Does this mean we import turnips from France? 

No Darwin prints the labels for his rejects.