| Vegetable and herb chowder |
| Servers 4 1 oz (30g) butter 1 onion, finely chopped 1 leek , thinly sliced 1 celery stalk, diced 1 pepper, yellow or green, seeded and diced 2 tablespoons chopped fresh parsley 1 tablespoon plain flour 2 pints (1.2litres) vegetable stock 12 oz (340g) boiling potatoes, peeled and diced a few fresh thyme sprigs or 1/2 teaspoon dried thyme 1 bay leaf 4 oz (115g) young runner beans, thinly sliced on the diagonal 4 fl oz (120ml) milk salt and pepper 1. Melt the butter in a heavy saucepan of flameproof casserole and add the onion, leek, celey, pepper and parsley. Cover and cook over low heat until the vegetables are soft. 2 Add the flour and stir until well blended. Add the stock slowly, stirring to combine. Bring to the boil, stirring frequently. 3. Add the potatoes, thyme and bay leaf. Simmer, uncovered, for about 10 minutes. 4. Add the beans and simmer for further 10-15 minutes or until all the vegetables are tender. 5. Stir in the milk. Season with salt and pepper. Heat through. Before serving, discard the thyme stalks and bay leaf. Serve hot. |