vegetable soup

Mateus Hidalgo This file is licensed under the Creative Commons Attribution-Share Alike 2.5 Brazil license

Harvest Vegetable Soup

Serves 4

Ingredients
2 tbsp (25 g) 1 oz butter
1 lb (450 g) carrots, peeled and diced
1 medium onion, skinned and sliced
2 medium potatoes, peeled and diced
1 small green pepper, seeded and chopped
2 oz (50 g) lentils
salt and freshly ground pepper
1/2 bay leaf
3/8 cup (40 g) plain flour, sieved
450 ml (3/4 pint) milk
4 oz (100 g) English Cheddar cheese, grated

Croutons* to garnish

Method:

1. Melt the butter and fry the carrots, onion, potatoes and green pepper until softened.

2. Add 450 ml (3/4 pint) water, lentils, salt, pepper and bay leaf and simmer for 30 minutes.

3. Mix the flour with a little of the milk and gradually blend in the rest. Stir well into the soup until it thickens. Simmer for 5 minutes then stir in 75 g (3 oz) cheese.

4. Pour into a serving dish, garnish with the remaining cheese and sprinkle with croutons. Serve immediately.

Delicious with warm, crusty, homemade bread rolls.

*Croutons are small cubes of bread shallow fried in olive oil until crisp and lightly browned


Heartwarming and comforting on chilly autumn nights. Sip your soup,close your eyes and think of Summer............

 

 


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