Prep time: 15 min
Cook time: 1 1/2 hour
Difficult: easy

Ingredients

3 carrots
2 leeks
2 stalks of celery
1 turnip
2 onions
2oz butter
1 tabelspoon sugar
1/2 litre white stock
3 leaves of sorrel
Nutmeg
Salt and pepper to taste

Directions

Peel and wash the vegetables and cut all into batons about one inch long and a quarter of an inch thick.

Melt the butter in a large pan, add the sugar and a little nutmeg and stir to dissolve.

Stir in all the root vegetables and cook until lightly browned.

Pour over the stock and simmer gently for one hour.

Remove any scum or grease and add salt and pepper to taste.

Add the sorrel cut similarly to the root vegetables. Lettuce, cabbage or chervil can also be used.

Cook for a further 15 minutes and serve hot with croutons.