Mint Soup

Preparation:

Preparation: Clean, wash and cut all the vegetables into small pieces. Finely chop the mint, keeping aside a few whole leaves. Put the vegetables and the chopped mint in a saucepan, add the cream and 1 and a half liters of water, salt and cook for a quarter of an hour. Then pepper and perfume with a pinch of nutmeg. When all the vegetables are ready, pour the soup into a bowl and season it with the raw butter. Distribute the mint leaves on the surface of the soup and serve it very hot. On the side, you can serve croutons fried in a little oil.