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A homey, thick and substantial potage.
- 1 Pound Carrots
- 1 Pound Onions
- 1 Leek
- 2 Celery Stalks
- 4 Tablespoons Butter
- 2 Pounds Potatoes
- Bouquet Garni
- 2 Cups Lamb Stock
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- Peel and coarsely chop carrots, onions, leek, and celery. Melt butter in large saucepan and add chopped vegetables. Sauté 10 minutes, stirring occasionally, until vegetables are soft. Peel potatoes and cut into small chunks. Add potatoes, bouquet garni, lamb stock, kosher salt, and pepper.
- Add enough water to cover vegetables. Bring to boil and then turn heat down. Simmer 45 minutes. Remove bouquet garni and serve.
- Serve warm.
- Serves 4
- Prep Time: 30 Minutes Cook Time: 60 Minutes Total Time: 90 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
