1 medium sized onion (100 g approx)
1 leek
1 large carrot (100 g approx)
1/2 turnip (25 g approx)
1/2 winter cabbage
25 g (1 oz) dripping (fat from roasted meat) or bacon fat
bouquet garni
a trace of grated nutmeg
1/4 tsp meat or yeast extract
2 cups (500 ml) general household stock or water
25 g (1 oz) rice
2 cups (500 ml) milk
salt and pepper
1 leek
1 large carrot (100 g approx)
1/2 turnip (25 g approx)
1/2 winter cabbage
25 g (1 oz) dripping (fat from roasted meat) or bacon fat
bouquet garni
a trace of grated nutmeg
1/4 tsp meat or yeast extract
2 cups (500 ml) general household stock or water
25 g (1 oz) rice
2 cups (500 ml) milk
salt and pepper
accompaniments
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method
1. Chop the onion and leek, grate the carrot and turnip coarsely, and shred the cabbage.
2. Heat the dripping or bacon fat in a deep saucepan, add the onion, leek, carrot, and turnip, and fry gently until they begin to brown.
3. Add the cabbage to the pan with the bouquet garni, nutmeg, and meat or yeast extract, and cook gently for 3 minutes.
4. Heat the stock or water to boiling point and pour it on to the vegetables.
5. Add the rice, and simmer until the vegetables are soft.
6. Remove the bouquet garni. Add the milk and re heat the soup.
7. Season to taste.
8. Serve with grated cheese.
2. Heat the dripping or bacon fat in a deep saucepan, add the onion, leek, carrot, and turnip, and fry gently until they begin to brown.
3. Add the cabbage to the pan with the bouquet garni, nutmeg, and meat or yeast extract, and cook gently for 3 minutes.
4. Heat the stock or water to boiling point and pour it on to the vegetables.
5. Add the rice, and simmer until the vegetables are soft.
6. Remove the bouquet garni. Add the milk and re heat the soup.
7. Season to taste.
8. Serve with grated cheese.
serving amount
serves 6
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