Susie’s Favourite Recipes
Vegetable Soup6 Medium Potatoes
1 Large Carrot
1 Large Leek
1 Large Courgette
1 Large Onion
Small Piece of Broccoli
75 – 100 g (3 – 4 oz) Stilton Cheese
25 g (1 oz) Butter
2 – 3 Cloves of Garlic
1 Vegetable or Chicken Stock Cube
Ground Black Pepper
1 Kettle Full Of Hot Water
To Decorate, 1 Hand Full of Freshly Chopped Parsley
* Peel, wash and chop vegetables.* Put all vegetables into a big saucepan and crumble stock cube and black pepper on top.* Pour over the hot water until it just reaches the top of the vegetables.* Bring to the boil and simmer until the vegetables are cooked.* Strain the stock into a basin and put the strained vegetables back into the saucepan.* Add the butter and Stilton to the strained vegetables and either mash or blend the vegetables until smooth.* Pour the stock back into the saucepan and add more black pepper if needed.
1 Large Carrot
1 Large Leek
1 Large Courgette
1 Large Onion
Small Piece of Broccoli
75 – 100 g (3 – 4 oz) Stilton Cheese
25 g (1 oz) Butter
2 – 3 Cloves of Garlic
1 Vegetable or Chicken Stock Cube
Ground Black Pepper
1 Kettle Full Of Hot Water
To Decorate, 1 Hand Full of Freshly Chopped Parsley
* Peel, wash and chop vegetables.* Put all vegetables into a big saucepan and crumble stock cube and black pepper on top.* Pour over the hot water until it just reaches the top of the vegetables.* Bring to the boil and simmer until the vegetables are cooked.* Strain the stock into a basin and put the strained vegetables back into the saucepan.* Add the butter and Stilton to the strained vegetables and either mash or blend the vegetables until smooth.* Pour the stock back into the saucepan and add more black pepper if needed.
* If the soup is too thick you can add more water.
* Serve with warm baguettes and garnish with a sprinkle of chopped parsley.
* Enjoy
Sprake and Tyrrell Builders, Bungay
