| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
Soup/stews, English |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes |
| 1 |
lb |
Carrots |
| 1 |
lb |
Onions |
| 1 |
|
Leek |
| 2 |
|
Sticks of celery |
| 2 |
oz |
Butter |
| 1 |
pt |
Lamb stock |
|
|
Bouquet garni |
|
|
Salt and pepper |
INSTRUCTIONS
Peel and coarsely chop the carrots, onions, leek and celery. Melt
the butter in a large saucepan and add the chopped vegetables. Saute
for 10 minutes, stirring occasionally, until the vegetables are
soft. Peel the potatoes and cut into small chunks. Put the potatoes,
bouguet garni, stock, and salt and pepper into the saucepan with
enough water to cover the vegetables. Bring to the boil and simmer
for 45 minutes. Remove th~ bouduet garni and serve. The potatoes
thicken the soup and may disappear into the liquid. The vegetables
may be diced or finely chopped, using a food processor, ii
preferred.
Posted to MM-Recipes Digest V3 #243
Date: Thu, 5 Sep 1996 19:19:50 +0000
From: "ray.watson" <ray.watson@ukonline.co.uk>
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