English Garden Soup

Ingredients:

  • 25 gram (1 ounce) butter
  • 675 gram (1 1/2 pounds) potatoes, cut into cubes
  • 1 large carrot, diced
  • 1 leek, sliced
  • 2 tablespoons flour
  • 1.1 litre (2 pints) vegetable stock
  • 100 gram (4 ounce) peas
  • 2 teaspoon Parsley Flat Leaf

Instructions:

  • Melt the butter in a large saucepan. Fry all the vegetables except peas for 3-4 minutes. Add flour and cook for 30 seconds.
  • Blend in the stock. Bring to the boil, stirring and simmer for 10 minutes. Add the peas and Parsley and simmer for a further 5 minutes, or until the vegetables are tender.
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