Name: Mixed Vegetable Soup
Yield: Serves 6
Ingredients: salt and freshly milled pepper chopped parsley; a generous litre/2 pints stock bouquet garni of parsley stalks, sprig of thyme, bay leaf and a few bacon rinds tied in a bundle; 450–675 g/1–1½ lb mixed vegetables; 1 level teaspoon sugar; 40 g/1½ oz butter; 1.5 dl/¼ pint milk; 2 level tablespoons flour

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Use whatever vegetable you have to hand for this warming soup. Potatoes, carrots, onions, leeks and celery should form the main part with a little parsnip or turnip if liked.

Ingredients

450–675 g/1–1½ lb mixed vegetables
40 g/1½

Soup

Method

Prepare the vegetables and cut them up small. Melt the butter in a large saucepan. Add the vegetables and sugar and cook them gently for 5–6 minutes. Stir in the stock and add the bouquet garni. Bring up to the boil, simmer for 2 minutes and then skim. Cover the pan with a lid and simmer gently for about 40–50 minutes or until the vegetables are quite tender.

Remove the bouquet garni an

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