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Vegetable Soup

Microwaverina's picture
<p><a href="http://www.flickr.com/photos/scott-teresi/4199023346/">Image Credit</a></p>
Ingredients
  Butter/Margarine 2 Ounce (50 Gram)
  Carrots 8 Ounce, peeled (225 Gram)
  Swede 6 Ounce, peeled (175 Gram)
  Leeks 2 Small, trimmed, washed and finely sliced
  Flour 1 Ounce (25 Gram)
  Chicken stock 3⁄4 Pint (450 Milliliter)
  Milk 1⁄2 Pint (300 Milliliter)
  Chopped parsley 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

1. Put the butter into a 1.7 litre (3 pint) ovenproof glass bowl and microwave on HIGH for 45 seconds until the butter melts.
2. Add the vegetables and lightly mix together. Three-quarters cover with cling film and microwave on HIGH for 8-10 minutes until the vegetables begin to soften, stirring two or three times.
3. Stir in the flour and stock. Microwave on HIGH for 10-15 minutes until the vegetables are very soft. Stir in the milk and season well with salt and pepper. Microwave on HIGH for 2-3 minutes until hot but not boiling. Serve sprinkled with chopped parsley.

Recipe Summary

Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Vegetable

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