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Vegetable Soup


2 carrots,
2 turnips
1 small courgette
1 leek
1 potato
1 stick celery
1 clove garlic
20g butter, salt, pepper
1 litre water
2 sprigs parsley

(serves 4)

Peel and wash all the vegetables (do not peel the courgette) and slice finely. Melt the butter in a saucepan and add the vegetables. Cook for 4-5 mins. On a low heat, stirring continuously. Add salt and pepper and pour in 1 litre of very hot water, bring to the boil and simmer for 25 mins. Chop the parsley and sprinkle over soup just before serving.

Add an extra little touch with a spoon of fresh cream




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.