18 Thick Soups

Farmhouse Vegetable Soup

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Carrots 2 medium 6 oz. 170 grams
Kumera or turnip ½ small 3 oz. 85 grams
Parsnips 1 small 3 oz. 85 grams
Onions 1 medium 4 oz. 115 grams
Clarified butter 4 tbsp. 2 oz. 60 grams
Garlic 1 clove 1 clove 1 clove
Stock cups 15 fl. oz. 430 milliliters
Cream ½ cup 4 fl. oz. 115 milliliters
Salt To season To season To season
Black peppercorns 9 9 9
Bay leaf 3 3 3
Parsley stalks 4 4 4
Lemon thyme sprigs 3 3 3

Method

Comment on Method

Surprising as it may seem, we had a farmhouse vegetable soup on the menu at the fashionable Royal Ascot Hotel. As a soup it was the best seller, beating real turtle and royal game. This basic method is the recipe we used. The kumera is a Maori vegetable grown in New Zealand—a type of sweet potato.

Method of Preparation

  1. Peel chilled vegetables or, if good skins, then just wash well and slice.
  2. Measure out stock and cream.
  3. Tie herbs together.

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