Broth with julienne vegetables
Instructions
Cut the vegetables in flavour, and match over low heat, in a little butter, salt them.
Cover with a little broth and cook for twenty minutes.
Add the remaining broth, then heat.
Serve in Bowl with grated cheese.
Ingredients and dosing for 4 persons
- 1 carrot
- 1 rapa
- 1 lettuce salad
- 2 potatoes
- 100 cl of broth
- Salt
- Grated cheese