Recipe: Soup of Forgotten Vegetables

1 Peel your vegetables and place them gradually in a container filled with cold water (to prevent them from darkening).

2 Hollow out the turnip slightly then cut all your vegetables like thick fries.

3 In a thick-bottomed pot, add the poultry stock (or water), the milk and add your vegetables then bring to a boil covered.

4 At boiling, salt, grind pepper from the mill and add the ginger cook 25 minutes at low boil while carefully watching with a wooden spatula that the bottom doesn't stick.
During the cooking time, prepare your garnishes:

5 Place your thin slices of "pancetta" on a baking sheet and put them in the oven heated to 200°(th 6-7) in grill position remove them when the slices are dry and place them on absorbent paper then when they are cold chop them quickly with a knife (texture).

6 Crush and chop your peanuts roughly then pour them into a heated pan without fat and sauté them until they are lightly roasted (toasted) then remove also onto absorbent paper.

7 Pass your soup through a vegetable mill (fine grate), then correct the seasoning. (if the soup is too thick add a little milk)