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Drinks and Coctails Recipes

  Added: May 31, 2011  •  Visited (317)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Creamy Vegetable Soup
What You Need:
  • 2 pound mixed vegetables (e.g., carrots, onions, celery, turnips, tomatoes)
  • Salt and pepper
  • 2 oz barley
  • ¾ oz corn flour
  • Milk
  • 2 oz dripping
  • Carrot, turnip and peas (for garnish)
  • 2 pints stock

  • How To Cook:
    1. Cut the vegetables into neat pieces and saute in the hot dripping until all the fat is absorbed.

    2. Add the stock, bring to the boil and season well.

    3. Cover and simmer gently for 1 hour, or until the vegetables are tender.

    4. Sieve, return to the pan with the barley and continue to cook.

    5. Blend the corn flour with a little milk and add a few minutes before the soup is ready.

    6. Meanwhile, cut strips and balls of carrot and turnip, using a Parisian potato-cutter, and cook these in boiling salted water.

    7. Add the peas just before the end of the cooking time.

    8. Garnish the soup with these extra vegetables.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Europe » Netherlands
    Dish » Soup
    Main Ingredient » Vegetables » Carrot
    Main Ingredient » Vegetables » Celery
    Main Ingredient » Vegetables » Turnip


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