Mixed Vegetable Soup

Name: Mixed Vegetable Soup
Ingredients: Freshly grated Cheddar or Yarg cheese; 3½ oz(100 g) each broad beans and peas, shelled; 6 cloves garlic; Salt and freshly ground pepper; 3½ oz (100 g) each potatoes, carrots and courgettes, diced; ½ medium green cabbage; 1 celery heart, finely chopped; 6 sprigs parsley; 7 oz (200 g) rice; 4 pints (2.5 litres) veal or chicken stock; 6 leaves basil; 7 oz (200 g) fresh haricot beans or 5 oz (150 g) dried beans, soaked and precooked; 3½ oz (100 g) butter; 2 small onions, chopped; 3½ oz (100 g) green bacon, blanched and cubed; Bouquet of parsley, bay leaf and rosemary; 1 leek, chopped; 7 oz (200 g) tomatoes

Preparation info

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

In summer this soup may be served cold, topped with pieces of very lean bacon that have been cooked in it. Pork rinds may be substituted for the green bacon, and the soup may be enriched by the addition of some freshly grated cheese rinds – Cheddar or Cornish Yarg – just before the end of the cooking time.

Ingredients

3½ oz (100 g) butter
2 small onions, chopped

Starter
Summer
Gluten-free
Soup

Method

Melt 1½ oz (40 g) of the butter in a large saucepan and sweat the onions, leek, bacon and bouquet garni, covered, over a low heat for 15 to 20 minutes, without colouring. Discard the bouquet of herbs