Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Potatoes
1 lb Carrots
1 lb Onions
1 Leek
2 Sticks of celery
2 oz Butter
1 pt Lamb stock
Bouquet garni
Salt and pepper

Peel and coarsely chop the carrots, onions, leek and celery. Melt the
butter in a large saucepan and add the chopped vegetables. Saute for
10 minutes, stirring occasionally, until the vegetables are soft.
Peel the potatoes and cut into small chunks. Put the potatoes,
bouguet garni, stock, and salt and pepper into the saucepan with
enough water to cover the vegetables. Bring to the boil and simmer
for 45 minutes. Remove th~ bouduet garni and serve. The potatoes
thicken the soup and may disappear into the liquid. The vegetables
may be diced or finely chopped, using a food processor, ii preferred.

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