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It takes time to prepare the vegetables, but the taste you get from this soup makes it all well worth it. Serve with fresh French bread.
- 2 leak
- 3 potatoes
- ½ sellery
- 3 carrots
- 1 suede
- 1 Onion
- 50 g butter
- 1½ l soup
- 150 g Peas
- 1 handful parsley
Chop the cleaned vegetables into very thin strips with a thickness of a match (julienne).
Sauté vegetables in butter.
Add soup and let simmer for 15 minutes.
Add Peas and let simmer for another 2–3 minutes.
Season and served with parsley drizzled over and some fresh French bread.