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1 onion, finely chopped
25 g/1 oz/2 tbsp butter or margarine
1 large bunch of parsley, finely chopped
25 g/1 oz/0.25 cup plain (all-purpose) flour
750 ml/1.25 pts/3 cups vegetable stock
150 ml/0.25 pt milk
150 ml/0.25 pt single (light) cream
Salt and freshly ground black pepper |
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Method:
Fry (saute) the onion in the butter or
margarine for 2 minutes, stirring, until soft but not brown. Add the
parsley and flour and cook, stirring, for 1 minute. Remove from the
heat and blend in the stock and milk. Bring to the boil, reduce the
heat and simmer for 15 minutes, stirring occasionally. Stir in the
cream and season to taste. Reheat but do not boil. Serve straight
away.
Note: For a smooth soup, roughly chop the onion and parsley. Cook as
above, then puree in a blender or food processor. Return to the
saucepan and add the cream and seasoning.
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