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Farmhouse vegetable soup(english)
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| Artist: |
_ |
| Categories: |
British, Soups & Stews, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Potatoes | | 1
| lbs | Carrots | | 1
| lbs | Onions | | 1
| | Leek | | 2
| | Sticks of celery | | 2
| oz | Butter | | 1
| pint | Lamb stock | | | Bouquet garni | | | Salt and pepper |
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Procedures:
| 1 | Peel and coarsely chop the carrots, onions, leek and celery. | | 2 | Melt the butter in a large saucepan and add the chopped vegetables. | | 3 | Saute for 10 minutes, stirring occasionally, until the vegetables are soft. | | 4 | Peel the potatoes and cut into small chunks. | | 5 | Put the potatoes, bouguet garni, stock, and salt and pepper into the saucepan with enough water to cover the vegetables. | | 6 | Bring to the boil and simmer for 45 minutes. | | 7 | Remove th~ bouduet garni and serve. | | 8 | The potatoes thicken the soup and may disappear into the liquid. | | 9 | The vegetables may be diced or finely chopped, using a food processor, ii preferred. |
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