Meat Velouté - soup

Peel and chop the onions.
Peel and chop the carrot.
Peel, degerm, and chop the garlic cloves.
Peel, rinse, and cut the potatoes into large cubes.
Cut the pieces of meat in small cubes.

In a Dutch oven, sauté with oil: meat, carrot, garlic, and onions.
Brown well, then add 1.5 l stock.
Add the potatoes.
Salt (coarse salt) and pepper.
Let simmer for 30 minutes with a lid.
Then remove some broth and keep it.
Mix for a long time (if wanted to can drain with a strainer, not too thin).
Add a little broth if necessary to achieve the desired texture.
Bring to a boil, add the cream, bring again to a boil.
Season to taste (salt / pepper).

Sprinkle with some chopped herbs.
Serve very hot.

This can also be enjoyed cold.
If you prefer to eat this warm, then also warm ahead the serving bowls.