A soup recipe for Andrew.
This is one of my favourite soup recipes of all time. I think I first found it in the (ancient!) recipe book that came with Mum’s old food processor. It’s really easy and very tasty. A good traditional soup.
Potage Bonne Femme
8 oz each of leeks, potatoes, carrots and onions
1 oz butter
1 tbsp chopped parsley
2 pints chicken stock (home made or stock cube)
Salt and pepper
1. Trim the leeks and wash thoroughly. Clean and peel the rest of the vegetables and cut into 1 inch chunks.
2. Melt the butter in a large saucepan or wok until it is hot but not brown.
3. Add the vegetables and stir-fry in a fairly high heat until sizzling and golden.
4. Add the salt and pepper – this gives a much more intense flavour than adding seasoning after the liquid – then add the chicken stock or water.
5. Simmer gently for 15-20 minutes.
6. When the vegetables are soft, mash gently with a fork or process quickly in a food processor or liquidiser until all lumps have gone, but the vegetables still have a little texture.
7. Add milk to taste, a mug or so, to give the soup added creaminess. Heat through gently.
8. Serve with chopped parlsey on top.