Potage Paysanne (poh-tahj pay-zahn) is a classic French vegetable soup, warming and filling and suitable for a light lunch or snack. Serve it with thin slices of French bread.2 oz. butter
4 medium-sized carrots, scraped and finely shredded
1 medium-sized turnip, peeled and shredded
1 large leek, white part only, finely shredded 4 celery stalks, trimmed and finely chopped 1 small cabbage, coarse outer leaves removed, washed and shredded
1 teaspoon salt
½ teaspoon black pepper 0 teaspoon sugar
3 pints chicken stock
4 small potatoes, peeled and thinly sliced
4 tablespoons fresh or frozen peas
1 tablespoon chopped fresh chervil or U teaspoons dried chervil
In a large, heavy-based saucepan, melt the butter over moderate heat. When the foam subsides, add the shredded carrots, turnip, leek, celery and cabbage. Sprinkle over the salt, pepper and sugar. Fry the vegetables, stirring frequently, for 7 minutes.
Add the stock and bring the soup to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 35 minutes. Add the potatoes, peas and chervil and continue cooking for a further 15 to 20 minutes or until the potatoes are tender when pierced with the point of a sharp knife.
Remove the pan from the heat, pour the soup into a warmed soup tureen or individual soup bowls and serve im-mediately.