Some like the consistency of this soup when it is slightly thickened. To accomplish this, stir into the hot strained soup ½ cup arrowroot or cornstarch mixed with ¼ cup sherry. Add it to the soup and stir until the soup is clear. Finish as above.
Country-Style Soup (Potage Paysanne)
In a deep saucepan melt 2 tablespoons butter. Add 2 carrots. 1 white turnip, and 2 leeks, all thinly sliced. ¼ Savoy cabbage, shredded, and ½ cup water. Cover the pan and braise the vegetables over a low heat until tender. Add 2 quarts chicken stock, bring the stock to a boil, and skim off all the fat. Add ½ cup each of fresh peas, green beans, cut in small pieces, and celery, and simmer the soup for about 20 minutes, or until the vegetables are tender. Add ½ cup each of shredded sorrel and shredded lettuce, bring the soup to a boil again, and correct the seasoning with salt. A little cooked rice, barley, or vermicelli may be added to the potage before serving if desired.
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