Title: FARMHOUSE VEGETABLE SOUP(ENGLISH)
  Categories: Soup/stews, English
       Yield: 4 Servings
  
       2 lb Potatoes
       1 lb Carrots
       1 lb Onions
       1    Leek
       2    Sticks of celery
       2 oz Butter
       1 pt Lamb stock
            Bouquet garni
            Salt and pepper
  
   Peel and coarsely chop the carrots, onions, leek and celery. Melt the
   butter in a large saucepan and add the chopped vegetables. Saute for
   10 minutes, stirring occasionally, until the vegetables are soft.
   Peel the potatoes and cut into small chunks. Put the potatoes,
   bouguet garni, stock, and  salt and pepper into the saucepan with
   enough water to cover the vegetables. Bring to the boil and simmer
   for 45 minutes. Remove th~ bouduet garni and serve. The potatoes
   thicken the soup and may disappear into the liquid. The vegetables
   may be diced or finely chopped, using a food processor, ii preferred.
  
 

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