50 g (2 oz) 4 Tbs Butter
1 Carrot, cut into small thin strips
2 Celery stalks, cut into small thin strips
2 Potatoes, cut into small thin strips
1 Onion, chopped
2 Parsnips, cut into small thin strips
1 3/4 litres (3 pints) 7 1/2 cups Canned beef bouillon
Salt and pepper to taste
1/2 tsp Dried thyme
1 Tbs Chopped fresh chervil or parsley
1 Carrot, cut into small thin strips
2 Celery stalks, cut into small thin strips
2 Potatoes, cut into small thin strips
1 Onion, chopped
2 Parsnips, cut into small thin strips
1 3/4 litres (3 pints) 7 1/2 cups Canned beef bouillon
Salt and pepper to taste
1/2 tsp Dried thyme
1 Tbs Chopped fresh chervil or parsley
method
1. Melt the butter in a saucepan. Add the vegetables and reduce the heat to low. Cook, turning occasionally, for 15 minutes, or until they are just tender.
2. Remove from the heat and drain the vegetables in a colander. Set aside and keep hot.
3. Bring the bouillon to the boil over moderate heat. Add the vegetables, seasoning and herbs, and stir gently.
4. Serve at once.
2. Remove from the heat and drain the vegetables in a colander. Set aside and keep hot.
3. Bring the bouillon to the boil over moderate heat. Add the vegetables, seasoning and herbs, and stir gently.
4. Serve at once.
serving amount
6 servings
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