Soup 321don't turn puree apples, I really only have 2 soup recipes. This is my carrot and corriander (after John Tovey, simplified...
I found this soup recipe in Ursula Cavanagh's 'The Wholefood Cookery Book' last winter. It's a very good Comforting Soup.
Soup 320Ophelia This is a very rich creamy winter soup with an unusual combination of flavours. You...
Winter Noggin
Some veal bones (I can't get hold of these so I use a beef marrow bone) 1-4lb shin of beef 1-4lb each of onions, leeks, potatoes 2 carrots 1 1-2 oz wholemeal flour 1 3-4 pints water (stock improves things) 1oz butter 1 tbs vegetable oil 1 dsp Barbados sugar 1 tbs mixed herbs sea salt and pepper 1 wine glbutt sherry
Roast the bones at the top of a very hot oven for 20 minutes. Clean and chop the onions, leeks, potatoes, carrots and meat. Cook in oil and butter over a good heat, stirring frequently. Add the sugar and let the mixture brown a little. Add the flour and let it brown but not burn. Add the water-stock gradually, letting it boil between additions. Add the herbs, bones and seasoning. Simmer for 2 hours. Strain, correct seasoning, add sherry and serve. (I usually take out the bones and liquidise the soup.)
Off to buy ingredients down in the village ...... Susie
-- Susie Thompson, Isle of Arran SPAM BLOCK IN OPERATION! Replace "deadspam.com" with "arrandragons.co.uk" to reply by e-mail.
