Winter Vegetable Soup
Serves: 4
Prep time: 10 mins
Cooking Time: 30mins
Ingredients
25g butter
1 tbsp oil
1 onion, sliced
1 clove garlic, crushed
2 leeks, sliced
2 large carrots, sliced
2 sticks celery, sliced
200g potato, peeled and diced
100g swede, peeled and diced
pinch of freshly ground nutmeg
1 litre milk
200ml whipping cream
1 bunch chives, chopped
Method
Melt the butter and oil together, add the onion and cook over a low heat until soft.
Add the garlic, leek, carrot and celery to the pan and continue cooking for a further 5 minutes, stirring occasionally.
Add the potato and swede to the saucepan, season with nutmeg, salt and pepper and then add the milk.
Bring to the boil and simmer over a low heat for 15-20 minutes or until all the vegetables are tender.
Place the contents of the saucepan into a liquidiser and blend to a smooth purée.
Return to a clean pan and add the cream.
Bring to the boil, simmer and season with salt and pepper.
Sprinkle the chopped chives on top and serve.


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