Classical French soup Pot-au-feu

Version of the French soup Pot-au-feu - one of the most famous and popular dishes of classical French cuisine. Actually, Pot-au-feu is a symbol of “home” French cuisine - as an inexpensive, practical and hearty meal.
Well-known French chef Raymond Blanc calls Pot-au-feu “the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike.”
Ingredients:
Leek 2 stalks
Celery root half a large (10-12 cm)
1 big carrot
Veal tenderloin 600 g
Olive oil 3 tbsp
Butter 1 tbsp
Beef broth 2.5 L
Salt for taste (1.5 tsp)
For “Garni” mix:
Leek leaves 2
Thyme 4 sprigs
Laurel leaves 4 pcs
Bunch of parsley
For garlic croutons with cheese:
Soft cheese cheese 200 gr
Green onion 3 stems
Bunch of dill
Minced garlic 1 tsp
Sour cream 2 tbsp
Baguette

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