Vegetable Soup

One of the simplest and most economical soups, Vegetable Soup is warm and welcoming for the family on a cold day.

1 oz. vegetable fat large carrots, scraped and diced small swede , peeled and diced large leeks, trimmed and coarsely chopped large potatoes, peeled and diced celery stalks, trimmed and coarsely chopped

6 tomatoes, blanched, peeled and coarsely chopped

4 oz. dried butter beans, soaked overnight and drained

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

3-;j pints home-made beef stock

2 bay leaves

Tasty Vegetable Soup, made eight different vegetables.

2 oz. frozen peas, thawed

1 tablespoon finely chopped fresh parsley

In a large, heavy-based saucepan, melt the vegetable fat over moderate heat. When the foam subsides, add the carrots, swede , leeks, potatoes and celery and cook, stirring occasionally, for 10 minutes.

Stir in the tomatoes, butter beans, salt and pepper and pour over the stock. Add the bay leaves, increase the heat to high and bring the mixture to the boil, stirring constantly.

Reduce the heat to moderately low, cover the pan and simmer, stirring occasionally, for 20 minutes, or until the vegetables are soft.

Remove the pan from the heat and strain the soup through a large, fine wire strainer into a large mixing bowl. Remove and discard the bay leaves.

Remove about half the vegetables remaining in the strainer and add them to the strained stock in the bowl. With the back of a wooden spoon, rub the remaining vegetables through the strainer into a small mixing bowl. Alternatively, place the remaining half of the vegetables in the jar of an electric blender and blend at high speed for 30 seconds or until a puree is formed.

Transfer the puree to the saucepan and stir in the reserved stock and vegetable mixture. Place the saucepan over high heat, add the peas and bring the liquid back to the boil, stirring frequently. Reduce the heat to moderately low and simmer for a further 5 minutes or until the peas are tender.

Remove the pan from the heat and pour the soup into a warmed tureen or individual bowls. Sprinkle over the parsley and serve immediately.

Vegetable Stock have been used but for a economical stock, celery leaves, trimmings and peelings from scrubbed root vegetables may be used instead. Vegetable Stock makes a nourishing thin soup zuhen served with grated cheese it in sauces and vegetarian dishes.

ABOUT

3 PINTS

2 oz. vegetable fat

1 large onion, finely chopped

3 large carrots, trimmed, scraped and chopped

3 celery stalks with leaves left on, chopped

1 large turnip or parsnip, trimmed, peeled and chopped

1 teaspoon soft brown sugar

4 pints hot water- large bouquet garni consisting of

8 parsley sprigs,

2 thyme sprays and

2 bay leaves, tied together

6 white peppercorns

1 ½ teaspoons salt

2 whole cloves

In a large saucepan, melt the vegetable fat over moderate heat. When the fat is hot, add the onion, carrots, celery, turnip or parsnip and sugar and cook, stirring frequently, for 8 to 10 minutes or until the onion is golden brown.

Pour in the hot water and add the bouquet garni, peppercorns, salt and cloves. Increase the heat to high and bring the liquid to the boil, stirring frequently. Reduce the heat to moderately low and simmer the mixture, stirring occasionally, for 45 minutes.

Remove the pan from the heat and pour the stock through a fine wire strainer into a large mixing bowl. Using the back of a wooden spoon, press down on the vegetables to extract all the juices. Discard the contents of the strainer.

Set the stock aside to cool, then store it in the refrigerator or use as required.

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