Preparation Time: 15 minutes – Cooking Time: 20 minutes
Shell the peas. Peel the onion and the potato. Cut them into fairly thick slices. Wash the salad and fresh herbs.
Steam cook the potato and peas for 20 minutes. After 10 minutes, add the onion. with 2 minutes remaining, add the fresh herbs.
Mix all of the vegetables with the butter and cooking water collected in the tank.
Depending on the desired consistency, and whether you add one or two doses of milk, adjust the amount of stock.
You’ll have realised that this soup is prepared with spring vegetables from the market or your garden.
Spring carrots and turnips, young leeks or fennel shoots each bring a different flavour for your child to try.