When you're cooking, do you ever think about the best way to cut your ingredients? Maybe you're the type who doesn't give ...

While the broth is cooking, clean the onions and cut them into julienne strips (16) (17). In a large pan, melt the butter ...

Ladle into bowls and scatter with parsley and spring onion. First, julienne the vegetables. Peel and cut the carrot, celery, turnip and leek into very thin strips. Heat the broth, season with salt ...