Soup a la Princess
- 3 carrots
- 2 turnips
- 2 onions
- 3 leeks
- 1 stick celery
- 2 ounces butter
- Mutton broth
- Seasoning to taste
Cut up the vegetables small. Fry them in butter until tender and of a light brown color. Add enough water to keep them from burning. Stew for about an hour. Rub through a sieve with a little more broth. Stew for a few minutes longer. Add salt and cayenne pepper to taste. If properly done, the soup will be as thick as cream.
Submitted by Aug 12, 2009
15 min
30 min
45 min