Preparation / Directions:
In large, heavy saucepan, combine butter, carrots, leeks, cabbage, celery, salt, and sugar. Cover and cook over a low flame for 30 minutes. Add water and consommé. Bring to boil. Add beans, potatoes, and peas. Cover. Simmer for 45 minutes. Remove vegetables and mash them.
Place mashed vegetable mixture in tureen. Stir liquid in pan into mixture. Correct seasoning to taste. Serve with slices of fried French bread and grated Swiss cheese.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin