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Strictly speaking, pot au feu is a French term for a stew cooked on the fire to which any meat can be added. I have called this soup by the same name as the same thing applies. You can add any vegetable that comes to hand and omit any that aren’t to your liking. Parsnip, swede and turnip are fairly strong flavored, so don’t use too many of them. If you add potatoes, it can be a light meal in itself for lunch or supper served with crusty bread.

2 onions
3 leeks
4 carrots
2 or 3 celery sticks
6 artichokes
1 small parsnip
1 small piece of turnip or swede
1 small can of chopped tomatoes
1 cup tomato juice
6 cups stock of your choice
1 teaspoon sugar
1-2 pads of butter
Seasoning and/or garlic to your taste
Handful of chopped parsley
3 medium potatoes, chopped (optional)
Dice vegetables and put all (except canned tomatoes and potatoes)

In a large sauce pan with the butter, sauté over low heat for 5-10 minutes, shaking continuously. Do not allow the vegetables to brown. Add the canned tomatoes, stock, tomato juice, seasoning and sugar and simmer gently until all of the vegetables are cooked, but not mushy. If you are using potatoes, add them about ten minutes before the end of cooking time. If you add them too early, they will disintegrate! Garnish with parsley and

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