Nage

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

Broth Soup Vegetables French Cuisine

Estimated Nutrition

Calories

660

kcal / serving

924 kcal total

Carbs

24.15g

per serving

34 g total

Fat

25.2g

per serving

35 g total

Protein

9.95g

per serving

14 g total

Cook Time

minutes

Serves

1.4

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

grams

Butter

Liquids

275

White Wine

1.4

litres

Water

NutsSeeds

clove

Garlic

Peeled

stalks

Parsley

0.5

leaf

Bay Leaf

tsp

Peppercorn

Crushed

grams

Sea Salt

Vegetables

pieces

Carrot

Peeled and finely sliced

piece

Leek

White part only, finely sliced

0.5

stick

Celery

Finely sliced

0.5

stalk

Fennel

Trimmed and finely sliced

pieces

Button Mushroom

Halved and finely sliced

Method

Melt the butter in a large pan.

Stir in the vegetables and garlic, cover and sweat gently for 10 minutes.

Bring to the boil, then immediately turn down to a simmer and cook for 20 minutes.

Add all the other ingredients and 1.4 litres of water.