Juliana's Vegetable Soup ("Potage Julienne (Juliana's Soup)")

Name: Juliana's Vegetable Soup
Ingredients: 100g of carrots; 100g of turnips; 100g of white leek tops; 100g of onions; 1 liter of beef broth; a small stalk of parsley; a small stalk of lettuce; 1 good handful of apricots; 1 celery stalk; 100g of fresh or canned peas; 100g of beans; 70g of heavy cream; salt and pepper

1
100g of carrots
2
100g of turnips
3
100g of white leek tops
4
100g of onions
5
1 liter of beef broth
6
a small stalk of parsley
7
a small stalk of lettuce
8
1 good handful of apricots
9
1 celery stalk
10
100g of fresh or canned peas
11
100g of beans
12
70g of heavy cream
13
salt and pepper

Ingredients

1
100g of carrots
2
100g of turnips
3
100g of white leek tops
4
100g of onions
5
1 liter of beef broth
6
a small stalk of parsley
7
a small stalk of lettuce
8
1 good handful of apricots
9
1 celery stalk
10
100g of fresh or canned peas
11
100g of beans
12
70g of heavy cream
13
salt and pepper

Directions

1
Wash and chop all the vegetables, including the fresh peas
2
Shell the peas if using
3
In a pot, melt the butter or margarine and sauté the vegetables without browning them
4
Season with salt and pepper
5
Add the beef broth, which can be made with bouillon cubes, and let it simmer gently for 45 minutes
6
Pour in the heavy cream, remove from heat, and transfer to a tureen to serve immediately
7
Note: If using canned peas, add them to the soup only 10 minutes before serving
8
This soup may be pureed and served with fried breadcrumbs.