A classic leek, carrot and potato soup for winter meals. The chef’s tip: sauté the onions and shallots! Gourmet, easy to make and healthy – what else?
Soups and Broth
Clean all the vegetables, peel and cut into small chunks.
Sauté in a frying pan the chopped onions and shallots with olive oil.
Cook all the vegetables in 1 l of water for 20 min.
Add the onions/shallots then blend. Ladle into the Le Parfait Super jars. Screw on the lids firmly and proceed immediately to the heat treatment, 1h at 100°C.
Tip: Before serving your vegetables soup, you can add some herbs/aromatics: parsley, thyme, or others.
Conservation Time: Several months.