Vegculinary Menu » Soups » Mixed Soups
Mixed Vegetable Soup
Ingredients
4 Medium Sized Carrots
2 Sticks Celery
1 Slice Pumpkin
1/2 Cup Rice
1 - 1/2 Quarts Water
1 tablespoon Cornflour
1 Onion
1 Turnip
3 Potatoes
3 Tomatoes
1 oz. Butter
1 teacup Milk
Bouquet Garni
Salt to Taste
Pepper to Taste
4 Medium Sized Carrots
2 Sticks Celery
1 Slice Pumpkin
1/2 Cup Rice
1 - 1/2 Quarts Water
1 tablespoon Cornflour
1 Onion
1 Turnip
3 Potatoes
3 Tomatoes
1 oz. Butter
1 teacup Milk
Bouquet Garni
Salt to Taste
Pepper to Taste
Method
Grate the carrot, onion, turnip and potatoes. Scald and skin the tomatoes, then chop them. Dice the pumpkin and slice the celery into rings. Melt the butter and stir into it the prepared vegetables, turning them till the butter has been absorbed, then pour the water over them. Boil up, adding the herbs tied in a muslin bag, and the rice. Boil rapidly for 30 minutes then reduce heat and simmer for another two hours.
Remove herbs and serve.
Grate the carrot, onion, turnip and potatoes. Scald and skin the tomatoes, then chop them. Dice the pumpkin and slice the celery into rings. Melt the butter and stir into it the prepared vegetables, turning them till the butter has been absorbed, then pour the water over them. Boil up, adding the herbs tied in a muslin bag, and the rice. Boil rapidly for 30 minutes then reduce heat and simmer for another two hours.
Remove herbs and serve.