This is a soup to make when you have a few root vegetables left after a weekend, but not enough of each to cook on their own. You can adjust to what is at hand.
Peel and cut up all the vegetables into dice. Spread them over a wide baking dish, dot with the butter and add about half a pint of the stock. Put in a hot oven
Pour over the wine and, with a wooden spoon, scrape the bottom of the pan to remove all the browned pieces of vegetable, then put everything into a clean saucepan. Cover with the remaining stock and add the bouquet garni. Bring to the boil and while you are doing this, in a separate bowl, mix the mustard, tomato paste, soy sauce and lemon juice. Add to the soup and when boiled, simmer for about 15 minutes. Season to taste and serve with the warmed-up kidney beans.
To think ‘bad potatoes’ of something means to attach very little importance to it.
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