- VEGETABLE STOCK - 3 medium onions, umpeeled, 3 medium carrots, peeled, 2 leeks, white part only, 4-5 stalks of celery, 1 small turnip, peeled, 1 level tablespoon butter or oil (as per taste), 2-3 quartars water, 6 peppercorns, 1 bay leaf, 4-6 Springs of Parsley, 1 Spring of Thyme (or 1/8 teaspoon or large pinch dried thyme - (whatever available),
METHOD : Cut up the vegetables and brown these until golden in either a little butter or edible oil. Now Add water, herbs and seasoning. bring to the boil, simmer for arrount 1 ½ -2 hours, by which time the stock should be well flavoured. Now Strain and Cool it,
It is used for soups or sauces calling for vegetable stock. - GREEN PEA SOUP : Creamy pea soup delicately flavoured with a touch of mint (Serves 4-6, hot)
MATERIALS REQUIRED : 1 oz Butter, 1 Small Onion or Few Green Onions - finally chopped, 1 Head of Lettuce , (बंद गोभी), washed and sliced, 1/2 pound fresh or frozen peas, 1 ¾ - 2 pints chicken stock sugar to taste, 1 spring of mint or half Tespoon dried mint, GARNISH: four to six Tablespoon double cream, One teaspoon Fresh or dried chopped mint, fried Bread or becon croutons see our garnish section.
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Monday, August 16, 2010
V - (VEGETABLE SOUP, VEG. STOCK, VEG CURRIES ETC.)
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