basic soup



  • A mirepoix of onions, leek and celery plus twice the quantity of the vegetable after which the soup is named, sweated in butter, flour added and cooked out without colour; a bouquet garni and white stock added; the soup simmered and skimmed for 1 hour; the bouquet garni removed; the soup liquidized, seasoned and consistency adjusted, creamed if required and garnished as appropriate.