2 oz (50 g) margarine or dripping (fat from roasted meat)
8 oz (225 g) potatoes, peeled and diced
8 oz (225 g) carrots, chopped
8 oz (225 g) onions, chopped
8 oz (225 g) tomatoes, halved
1 pint (600 ml) stock
1 1/4 cup (1/2 pint) 300 ml milk
salt
pepper
grated cheese, croutons, Watercress (salad cress) or parsley to serve
8 oz (225 g) potatoes, peeled and diced
8 oz (225 g) carrots, chopped
8 oz (225 g) onions, chopped
8 oz (225 g) tomatoes, halved
1 pint (600 ml) stock
1 1/4 cup (1/2 pint) 300 ml milk
salt
pepper
grated cheese, croutons, Watercress (salad cress) or parsley to serve
accompaniments
(you may also need these recipes)
method
1. Melt the margarine or dripping in a saucepan and add the vegetables.
2. Cook gently until softened but not brown.
3. Stir in the stock and bring to the boil. Simmer for 30 minutes or until the vegetables are tender.
4. Sieve the soup and return to the saucepan.
5. Stir in the milk, salt and pepper and reheat.
6. Serve with cheese, croutons, watercress or parsley.
2. Cook gently until softened but not brown.
3. Stir in the stock and bring to the boil. Simmer for 30 minutes or until the vegetables are tender.
4. Sieve the soup and return to the saucepan.
5. Stir in the milk, salt and pepper and reheat.
6. Serve with cheese, croutons, watercress or parsley.
serving amount
serves 5 - 6
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