Preparing Vegetable Soup 2.
|
Author: David. Grimsby UK. (aka Nimrod1) Status: published license cc-by tags: lincolnshire,
|
Share on TwitterIf you can chop vegetables, you can make soup! Here's how...
Ingrediants, 1 large Leek, 1 small bulb of Fennel, 1 Potato, 2 small carrots, 2 small Onions, 1 bunch of Asparagus, 2 cloves of Garlic, a sprinkle of dried Tarragon, a pinch of Chilli Flakes, 1lt of stock. 2oz Butter
Method. Prepare the Veg. Melt butter in pot add leeks, fennel, onion, and garlic put the lid on and sweat over a low heat for 15 min. Add potato, and Carrot, cover with hot stock (2 chicken Oxo cubes and two teaspoonfuls of Marigold), add tarragon and chill flakes. cook slowly over a low heat. Remove some of the potato before it gets too soft and save for diceing along with the carrots
add the asparagus for the last 10 min of cooking. when cooked put through a blender then add the diced carrot and potato serve with a blob of Creme Fraich . Will keep if fridge for up to 5 days.
