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25 g/1 oz/2 tbsp butter or margarine
450 g/1 lb green beans, chopped
2 large onions, chopped
2 parsnips, chopped
900 ml/1.5 pts/3.75 cups vegetable stock
1/2 bay leaf
Salt and freshly ground black pepper |
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Method:
Melt the butter or margarine in a
saucepan. Add the prepared vegetables and fry (saute), stirring for 2
minutes. Stir in the stock and bay leaf. Bring to the boil, reduce the
heat, cover and simmer gently for about 30 minutes until the
vegetables are really tender. Discard the bay leaf. Puree the soup in
a blender or food processor, then pass through a sieve (strainer) to
remove any 'strings' from the beans. Return to the saucepan and season
to taste. Reheat, ladle into warm bowls and serve.
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