Save to your scrapbook
Ballymaloe Basic Vegetable Soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
Serves: 6
Ingredients
- 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)
Method
- 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.
- 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.
Comments
This recipe was first published in Mon Jul 01 01:00:00 BST 2002.
Average user rating