Monday, August 16, 2010


  1. 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.
  2. 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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