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Bring the water and salt to a boil in a deep kettle. Add the green beans, carrots, and potatoes. When these are half cooked, add the peas, cauliflower, and spinach. Cook until vegetables are just tender; do not overcook.
Mix the flour with a little of the cold milk to a smooth paste. Stir into the hot soup. Add the remaining milk and simmer the soup for 10 minutes. Remove from the heat and stir in the butter and parsley.
4cups water 2pt/1.12l
1tbsp salt
1cup French style green beans
1cup sliced carrots
1cup cubed peeled potatoes
1cup fresh peas
1cup cauliflower buds
1/2cup chopped spinach
2-3tbsp flour, depending on thickness of soup desired
4cups milk 2pt/1.12l
2tbsp butter
1/4cup chopped parsley
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