Potage

Instructions

1. Slice the onion and leeks, then sweat them in hot oil for about ten minutes over low heat.
2. Add the peeled carrots, turnip and potatoes cut into cubes, and let them sweat for a few minutes.
3. Pour in the hot stock, add the thyme and bay leaf, then bring to a boil.
4. Simmer for 25 minutes over low heat until the vegetables are very tender.
5. If you're using fish or meat, add it in pieces and cook 10 minutes more.
6. Remove the bay leaf, blend the potage until smooth, then adjust the seasoning.
7. Serve hot with a spoonful of crème fraîche and slices of country bread.