Recipes

Summer Vegetable Soup

Recipe supplied by BigBarn

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

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.