Country soup of winter vegetables

Name: Country soup of winter vegetables
Yield: To serve four
Cuisine: Northern Europe
Ingredients: 1 large onion; 4 carrots; 2 small turnips; 2 potatoes; 1 small swede (the size of a tennis ball); 50 g (2 oz) butter or margarine; 50 g (2 oz) butter or margarine; 1.2 litres (2 pints) stock - chicken or turkey or made with stock cube; 1.2 litres (2 pints) stock - chicken or turkey or made with stock cube; grating of nutmeg; salt; plenty of freshly ground pepper; plenty of freshly ground pepper; 150 ml (½ pint) single cream (not expensive when the cost of the other ingredients is added up)

Preparation info

To serve
four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

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

1 large onion
4 carrots
2 small turnips
2

Europe
United Kingdom
Soup
Gluten-free
Winter
Spring
Summer

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 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 pepp