Recipe for the soup of Yesteryear

The cold settles gently in Provence, so nothing better than a good soup before getting warm under the duvet!

For 4 people:

• 1 onion
• 1 clove of garlic
• 1 parsnip
• 3 yellow carrots
• 2 Jerusalem artichokes
• 1 teaspoonful vegetable oil
• 1 teaspoonful curry or 4 spices
• 1 tablet of poultry broth
• 4 sprigs of cilantro or flat parsley
• Set and pepper from the mill

Peel and chop the onion and garlic, then peel and rinse the carrots and Jerusalem artichokes.
Dice out all these vegetables by taking care to remove the stringing heart of the parsnip beforehand.
Heat the oil in a casserole, sweat onion and garlic for 2 minutes.
Add the detailed vegetables, sprinkle with curry and mix 1 minute.
Pour 80 cl of water and add the poultry broth tablet over medium heat.
Stir in half cooking, cilantro or chopped parsley.
When the soup is cooked, the blender finely using a plunge blender.
Pepper and adjust the seasoning to salt.
For gourmets, you can add 1 tablespoon of light cream.

Serve very hot.

Come on, hop hop hop in the oven!