1 - 1/2 Pints Water
1 Pint Milk
1/2 lb. Potatoes
3 Leeks 1/2 lb. Celeriac
4 oz. Butter
4 oz. Grated Cheese
1 Turnip
1/2 tspn. Chervil
Sprig Tarragon | Prepare and cut up all vegetables and put in thick pan with the butter. Have the heat fierce at first to seal them and stir well. Put lid on and cook gently until they are soft. Add the water and when simmered to a soft mass, add boiled milk to prevent curdling. Cook further half hour with lid off, seasoning to taste. Serve over toasted grilled cheese as for onion soup. |
