Sour Root Vegetables with Shallots

Sauté the vegetables in a saucepan with the butter, add the sugar, caramelize a little and fill with the vegetable soup.

Season with salt and simmer gently for eight minutes over medium heat with the lid closed, until the clear soup is completely reduced and the vegetables are cooked al dente.

If necessary, add a little more clear soup. Season with salt, a little pepper and white wine vinegar.

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