50 ml. Butter
250 gr. onions small diced
150 gr.carrots small diced
150 gr. Celery small diced
100 gr turnips small diced
100 gr tomatoes fresh or can small diced
100 gr parsnips small diced
Salt and pepper to taste
100 gr. Frozen peas (optional)
11/2 lt vegetable Stock
serves 4 to 6
Method
1.
Heat the butter in a saucepan over medium heat
2.
Add all the vegetables (except the peas) sweat the vegetable in
the butter until they are half cooked not brown.
3.
Add the stock and bring to a boil and skin carefully .Simmer
until the vegetable are tender.
4.
Season and add the peas if desired
5.
Serve with freshly grated parmesan cheese
