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Soupe verte aux légumes d'hiver
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500 g de pommes de terre coupées en cubes. 500 g de céleri branches émincé. 500 g d'épinards. 500 g de poireaux émincés. Eau. Sel et poivre. 20 cl de crème. Mettre les légumes dans une cocotte. Recouvrir d'eau et cuire 30 mn à couvert. Ajouter la crème. Mixer et assaisonner.
Date de cette photo: 21 janvier 2019
