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Batchelor Soup

ingredients

serves 6
1 lb (450 g) stewing steak, cubed
1 lb (450 g) potatoes, quartered if large
8 oz (225 g) carrots, diced
8 oz (225 g) frozen mixed vegetables
1 pint (600 ml) chicken stock
scant 1/2 (us) cup (100 ml) white wine
1 teaspoon dried mixed herbs
salt and pepper
freshly boiled potatoes to serve

method

1. Put all the ingredients except the freshly boiled potatoes in a saucepan and bring to the boil.

2. Cover and simmer for 45 minutes.

3. Pour the soup into the blender goblet and blend until smooth.

4. Reheat and serve with freshly boiled potatoes floating in the soup.

What did you think?

10 people have helped to review this recipe. Thankyou!

Lovely
posted by Tony Callinberg @ 03:56PM, 12/16/08
I like to fry off the potatoes first as it gave the soup a more defined flavour i have even been selling it on the menu in my cafe and it has been a huge hit with the customers thank you!
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