French Peasant Soup
30 Dec 2010
|Stock/Water and bouillon cube||2 Pint|
|Mixed root vegetables||1 Pound|
|Stale breadcrumbs||2 Ounce|
|Cheese||2 Ounce, grated|
|Chopped parsley||2 Tablespoon|
Bring the stock to the boil; add the diced vegetables and bacon if used.
Cook until really tender, adding seasoning to taste.
Stir in the crumbs and cheese and parsley and serve at once.
French Peasant Soup Recipe