1. Grate all the vegetables on the coarse side of the grater, or shred them coarsely in a food processor. 2. Melt the butter in a large heavy saucepan, add the grated vegetables and cook over a gentle heat until they are softened and glistening. 3. Pour in the stock and bring to the boil. 4. Simmer, covered, for one hour until the vegetables are tender and the soup is slightly thickened. 5. Taste for seasoning, adding nutmeg, salt and plenty of pepper. 6. Stir in the cream, heat through and serve with freshly cut hearty brown bread and unsalted butter. ---------------------------------------------------------------------------
Nutrition
Ingredients
