FRENCH VEGETABLE SOUP
2 ounces of parsnips
1 ounce leaks
2 1/2 ounces of potatoes
1 small tomato
1 ounce peas (with shells)
1 small carrot
1 ounce string beans
Put vegetables in four quarts of water, reduce to half the
quantity. boiling gently for six hours. Strain and serve hot.
Tuesday, November 12, 2013
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