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    Ballymaloe Basic Vegetable Soup

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    Ballymaloe Basic Vegetable Soup

    Either weigh the vegetables, or measure them by volume, as indicated. You can then easily increase the quantities - just keep the proportions the same. Cut all the vegetables into 1cm dice.

    • Preparation time: 15 minutes
    • Cooking time: up to 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6


    • 55g butter
    • 140g (200ml) peeled, chopped potato
    • 110g (200ml) peeled, diced onion
    • Salt and freshly ground black pepper
    • 340g (600ml) chopped vegetables of your choice
    • 1 litre homemade chicken stock (or 850ml stock and 150ml milk)


    1. Melt the butter in a heavy-bottomed saucepan over a medium-low heat. When it foams, add the potatoes and onions. Season well, stir, then cover with a 'lid' made from baking parchment, putting the paper right on top of the vegetables. Cover the pan, turn the heat down low and sweat over a gentle heat for 10 minutes.
    2. Add the chopped vegetables and stock. Bring to the boil, reduce the heat and simmer until the vegetables are soft enough to crush - up to 30 minutes. Liquidise, then push through a sieve if you like. Taste, adjust the seasoning and serve.

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