The GBK Cookbook

Applied Ability Awards

The British Food Trust

Other








Recipes

   Country Soup of Winter Vegetables

recipe image
It would be a sad day if cooks lost all sense of the seasons. Even though we can obtain spring and summer produce all the year round there is real pleasure, when the cold intensifies outside, in serving a hefty soup of winter vegetables to warm the insides.
Ingredients
Serves: 4

1 Large Onion
4 Carrots
2 Small Turnips
1 Small Swede, the size of a tennis ball
50 Gram Butter (2 oz)
1.2 Litres Chicken stock or turkey or vegetable stock (2 pints)
Grating Nutmeg
Salt and plenty of freshly ground pepper
150 ml Single cream (5 fl oz)
Method
Grate all the vegetables on the coarse side of the grater.

Melt the butter in a large heavy saucepan and turn the grated vegetables over in this over a gentle heat until they are softened and glistening.

Pour on the stock and bring to the boil. Simmer, covered, for one hour until the vegetables are tender and the soup is lightly thickened.

Taste for seasoning, adding nutmeg, salt and plenty of pepper.

Stir in the cream, heat through and serve with freshly cut wholemeal bread and unsalted butter.

Top of pagePrevious page