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Potage Bonne Femme

ingredients

serves 4
1/2 lb (225 g) potatoes
1/2 lb (225 g) leeks
1/2 lb (225 g) carrots
1/2 lb (225 g) onions
2 pints (1.2 litres) chicken stock (home-made or stock cube) or water
2 tbsp (1 oz) 25 g butter
1 tablespoon fresh chopped parsley
salt and pepper

method

1. Method Trim the leeks and wash thoroughly.

2. Clean and peel the rest of the vegetables and cut them all into walnut-sized chunks.

3. Melt the butter in a nice big saucepan until it is hot but not brown.

4. Add the vegetables and turn in the butter over a fairly high heat until sizzling and golden.

5. Add the salt and pepper - this gives a much more intense flavour than adding seasonings after the liquid - then put in the stock or water.

6. Simmer gently for 15 - 20 minutes.

7. When the vegetables are soft, either mash gently with a fork or process quickly in a food processor or liquidiser until smooth.

8. If you need to, reheat it gently, and serve this lovely creamy soup in bowls with fresh, green parsley sprinkled on top.

9. French bread or toasted granary bread is perfect with this. You may only need some cheese or fruit to follow.

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