| Vegetable Soup Half a cabbage and shred it 1 onion chopped 4 medium sized potatoes, finely diced 2-3 medium sized carrots, finely diced 4oz of garden peas (frozen type) 3oz butter One & Half pint chicken stock salt & black pepper METHOD In an heavy sauce pan melt the butter and gradually stir in the onions, carrots, peas, cabbage & spuds. Stir all around the butter, keeping it on a very low heat. put the lid on and let sweat for 10 mins. Pour the stock in, and salt & pepper. Simmer gently for about 30 mins, or until cooked. If you have a hand blender, gently blend all over to break it up a little and thicken it. Serve piping hot, with fresh crusty bread. |
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