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Nage

Melt butter, sweat vegetables and garlic for 10 minutes. Add remaining ingredients and water, boil, then simmer for 20 minutes.

BrothSoupVegetablesFrench Cuisine

Estimated Nutrition

Per Serving Total
Calories 660 kcals 924 kcals
Carbohydrates 24.15 grams 34 grams
Fat 25.2 grams 35 grams
Protein 9.95 grams 14 grams
Cook Time
30 mins
Produces
1.4 litres
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
50
ml
White Wine Vinegar
Dairy
25
grams
Butter
Liquids
275
ml
White Wine
1.4
litres
Water
NutsSeeds
1
clove
Garlic
Peeled
4
stalks
Parsley
0.5
leaf
Bay Leaf
1
tsp
Peppercorn
Crushed
25
grams
Sea Salt
Vegetables
2
pieces
Carrot
Peeled and finely sliced
1
piece
Leek
White part only, finely sliced
0.5
stick
Celery
Finely sliced
0.5
stalk
Fennel
Trimmed and finely sliced
4
pieces
Button Mushrooms
Halved and finely sliced

Steps

  • Melt the butter in a large pan.
  • Stir in the vegetables and garlic, cover and sweat gently for 10 minutes.
  • Add all the other ingredients and 1.4 litres of water.
  • Bring to the boil, then immediately turn down to a simmer and cook for 20 minutes.