INGREDIENTS
2 larges
onions
3 tbsp
olive oil
2 1/2 lbs
carrots
1 large
yukon gold potato
1 cup
� celery
16 ozs
carton vegetable stock
1 serving
salt and pepper
1 serving
parsley leaves
1 leaves
lemon thyme
1 serving
olive oil
1 serving
sea salt
1 serving
piment d'espelette