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2 onions, finely chopped
1 leek, chopped
25 g/1 oz/2 tbsp butter or margarine
2 slices wholemeal bread, crusts removed
15 ml/1 tbsp snipped chives
900 ml/1.5 pts/3.75 cups vegetable stock
Salt and freshly ground black pepper
Milk
4 marigold or chive flowers |
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Method:
In a saucepan, fry (saute) the onions
and leek gently in the butter or margarine for about 5 minutes until
soft but not brown, stirring all the time. Tear the bread into pieces
and add to the pan with the chives and stock. Season lightly, cover
and simmer gently for 30 minutes. Puree in a blender or food
processor, then return to the rinsed-out pan. Add enough milk to form
a creamy consistency. Taste and re-season if necessary. Ladle into
bowls and float a marigold or chive flower on each.
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