450 g (1 lb) carrots, pared and chopped
a stick of celery, scrubbed and chopped
1/4 small turnip, peeled and chopped
1/4 onion, skinned and sliced
1 rasher bacon, rinded and chopped
2 tbsp (1 oz) 25 g butter
4 cups (32 fl oz) 900 ml white stock
bouquet garni
salt and pepper
3 tbsp (45 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
2 tbsp (30 ml) cream
chopped parsley
a stick of celery, scrubbed and chopped
1/4 small turnip, peeled and chopped
1/4 onion, skinned and sliced
1 rasher bacon, rinded and chopped
2 tbsp (1 oz) 25 g butter
4 cups (32 fl oz) 900 ml white stock
bouquet garni
salt and pepper
3 tbsp (45 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
2 tbsp (30 ml) cream
chopped parsley
method
1. Lightly fry the vegetables and bacon in the butter for about 5-7 minutes, until soft but not coloured. Add the stock, bouquet garni, salt and pepper.
2. Cover and allow to simmer gently for about 1 hour, or until the vegetables are soft.
3. Remove the bouquet garni and sieve the soup or puree it in an electric blender and return it to the pan.
4. Blend the flour and milk to a smooth cream. Stir in a little of the hot liquid and add the mixture to the pan.
5. Bring it to the boil, stirring until it thickens and cook for 2-3 minutes;
6. re-season if necessary and add the cream and parsley.
7. Bring to serving temperature but do not boil after adding the cream.
2. Cover and allow to simmer gently for about 1 hour, or until the vegetables are soft.
3. Remove the bouquet garni and sieve the soup or puree it in an electric blender and return it to the pan.
4. Blend the flour and milk to a smooth cream. Stir in a little of the hot liquid and add the mixture to the pan.
5. Bring it to the boil, stirring until it thickens and cook for 2-3 minutes;
6. re-season if necessary and add the cream and parsley.
7. Bring to serving temperature but do not boil after adding the cream.
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