Vegetable Soup
A hearty vegetable soup recipe set off with crispy strips of leeks. As the ingredients suggest this is one for winter, when the vegetables are in season.
Ingredients
- 2oz butter
- 1 finely chopped onion
- 8oz peeled and sliced potatoes
- 4oz sliced parsnips
- 4oz sliced carrots
- 2oz finely shredded cabbage
- 1/2 teaspoon dried mixed herbs
- 2 pints vegetable stock
- 1 leek cut into thin strips
- Seasoning to taste
Instructions
- Melt half the butter and gently cook the vegetables other than the leeks for 10 minutes in a covered saucepan.
- Add the parsley, herbs and stock, cover and bring to the boil.
- Simmer gently for 30 minutes.
- Cool for 10 minutes then puree. Taste for seasoning and season as required.
- Fry the leek strips in the remaining butter until cripsy.
Serve the soup with the leek strips as a garnish, and lots of fresh bread and butter.