 | |||
|
The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesSpook Soup
Ingredients
Serves: 4-6
15 Gram Butter ( 1/2 oz) 1 Onion, chopped 3 Sticks Celery, chopped 450 Gram Frozen peas (1 lb) 300 ml Vegetable stock ( 1/2 pint) 600 ml Milk (1 pint) 75 Gram Pasta shapes, cooked (3 oz) Method
Melt the butter and fry the onion and celery until soft. Add the peas, stock and half the milk.
Bring to the boil and cook for 15 minutes. Liquidise the soup and pour back into the pan. Add the remaining milk and the pasta shapes and reheat without boiling.
|
|
Top of page
Previous page