White Winter Soup
|White stock/Water||1 1⁄2 Pint|
Melt the butter and add chopped vegetables.
Cook gently for 10 minutes, stirring occasionally to prevent sticking.
Pour on stock, season, and simmer till vegetables are soft.
Pass through a sieve, return to the saucepan and add milk.
Reheat, and serve with croutons or chopped chives or parsley.