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| White Windsor Soup |
| ingredients: |
2
oz. butter
2 lb. chopped potatoes
6 oz. chopped onions
6 oz. chopped celery
4 pt. chicken stock
faggot of herbs (as above)
1 pt. milk
2 oz. thickener (arrowroot, flour,
or constarch, blended with a little
milk)
salt & pepper
finely chopped watercress for
garnish |
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| method: |
Melt butter and cook the potatoes,
onions and celery, covered,
for 5-10 min. Do not allow to
brown. Add stock, herbs, salt
& pepper and simmer until
vegetables are tender. Run through
a sieve or put in a blender;
return to pan and add milk.
Bring to a boil and add the
thickener.
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