This simple soup has a fresh and delicate flavour. All the ingredients must be perfectly fresh and the secret lies in frying the vegetables until they are just tender but not overcooked.
2 oz. butter
1 carrot, scraped and cut into julienne strips
2 celery stalks, trimmed and cut into julienne strips
2 potatoes, peeled and cut into julienne strips
1 onion, chopped
2 parsnips, scraped and cut into julienne strips
3 pints clarified Bouillon
2 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
1 tablespoon finely chopped fresh chervil
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the vegetables and reduce the heat to low. Cook, turning the vegetables occasionally, for 15 minutes or until they are just tender. Remove the frying-pan from the heat and drain the vegetables in a colander. Set aside and keep warm.
In a large saucepan, bring the clarified bouillon to the boil over moderate heat. When the bouillon boils, add the drained vegetables, the salt, pepper, thyme and chervil and stir gently with the wooden spoon. Remove the pan from the heat and serve immediately.