Cut vegetables into “Paysanne”.
Heat the fat slightly, sauté the onions until soft, add the soup vegetables (except the potato) and sauté.
Fill up with bone broth and let it bubble up. If no bone broth is available, fill up with water, add chopped, blanched bones, boil, skim.
Season with salt and spices, boil down for 1 hour.
Add potatoes and simmer for about ten minutes. If using, remove bones. Remove fire and add seasoning.
Cut into “Paysanne”: square, narrow leaves of vegetables.
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