Vegetable soup with vermicelli

VEGETABLE SOUP with 04704 VERMICELLI NOODLES INGREDIENTS for 4 PEOPLE a pack of leeks, a box of carrots, 100 g of potatoes, 2 onions, a stick of celery green, a handful of chervil, 50 g of butter, a spoonful of mashed sorrel, a dice of chicken broth, 2 Bay leaves, 200 g of boiled beef, 80 g fine vermicelli, salt, pepper.

Clean the leeks and cut them into rings; Peel the carrots and the potatoes and cut them into small pieces; Peel and chop the onions; clean the celery and cut into rings.

Clean and chop the Chervil.

In a saucepan, soften the onions for 5 minutes, over medium, butter; Add leeks, celery, carrots, mashed potatoes and sorrel.

Continue cooking for 10 minutes fresh focus, add a quart and a half of water, salt and pepper.

Bring to a boil.

Add the crumbled nut, half of chervil, lauro and boiled piece.

Cover and simmer for 1 hour on medium heat.

Check out the boiled and the lauro, passed the soup in a blender and riversatela in the saucepan.

Bring back to a boil, immerse the vermicelli and the rest of Chervil and finish cooking for 10 minutes over medium heat.

Serve the hot soup.