Soup made with Beaujolais
Peel, wash and dice all the vegetables. Slightly brown them in the butter in a saucepan.
Dampen with the wine. Reduce over a low heat until it thickens.
Add the hot stock. Simmer for an hour.
Sprinkle in the tapioca. Cook for 20 minutes more.
- 1 carrot
- 1 white part if a leek
- 1 turnip
- 1 onion
- 1 dessertspoon of butter
- 1/2 bottle of Beaujolais, Fleurie or Morgon
- 1 litre of beef or chicken stock
- 2 level dessertspoons of tapioca.