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Soups · Recipe No. 157

Spring vegetable Soup

Spring vegetable Soup made with onion, carrot, swede and parsnip. The recipe serves 8; change the portions and units below and the amounts update.

  • Serves 8

Method

  1. Peel & Cut Carrot, Swede, parsnip Leek, Courgette and Aspargus for brunoise.

  2. Boil each vegetable individually in part of Vege Stock.

  3. Slice trimmings and other vegetables except potatoes and sweat, mix in flour cook for a few minutes.

  4. Mix in hot stock stir bring to boil simmer add potatoes & BG.

  5. Simmer 45 mins skimming as necessary.

  6. Liquidise and strain.

  7. Return to clean pan and reboil add cream simmer for 5 mins, season and correct.

  8. Serve garnish with hot brunoise.

  9. Croutons are served seperately.

Tip: tap a step to tick it off as you cook.

Shopping list for 8 portions

Fruit & veg

Dairy & eggs

Tins, jars & stock

Baking

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR157”.