2 medium-sized onions
4 tsp oil or 25 g butter
1 slice of brown bread
2 litres water
salt and pepper
chopped parsley (200 g approx)
1 cabbage
2 large carrots (200 g approx)
1 turnip (50 g approx)
2 potatoes (300 g approx)
4 tsp oil or 25 g butter
1 slice of brown bread
2 litres water
salt and pepper
chopped parsley (200 g approx)
1 cabbage
2 large carrots (200 g approx)
1 turnip (50 g approx)
2 potatoes (300 g approx)
accompaniments
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method
1. Slice the onions, shred the cabbage, and dice the carrots, turnip, and potatoes.
2. Heat the oil or butter in a deep saucepan, add the onions, and fry gently until golden brown.
3. Toast the bread. Add the water, toast, and vegetables to the pan.
4. Heat to boiling point and season to taste.
5. Cover, and simmer gently for 1 - 1 1/4 hours.
6. Mash the vegetables in the pan with a potato masher, or process with a little of the stock in an electric blender, return to the liquid in the pan, and simmer for another 10 minutes.
7. If the soup is too thick, add more water and boil for another 10 minutes, if too thin, boil rapidly, uncovered, until the soup is thick enough.
8. Sprinkle a little chopped parsley into the soup before serving.
2. Heat the oil or butter in a deep saucepan, add the onions, and fry gently until golden brown.
3. Toast the bread. Add the water, toast, and vegetables to the pan.
4. Heat to boiling point and season to taste.
5. Cover, and simmer gently for 1 - 1 1/4 hours.
6. Mash the vegetables in the pan with a potato masher, or process with a little of the stock in an electric blender, return to the liquid in the pan, and simmer for another 10 minutes.
7. If the soup is too thick, add more water and boil for another 10 minutes, if too thin, boil rapidly, uncovered, until the soup is thick enough.
8. Sprinkle a little chopped parsley into the soup before serving.
serving amount
serves 4 - 6
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