Vegetable Soup
Vegetable Soup
90 butter
4 large diced carrots,
4 large chopped onions,
8 large peeled and diced potatoes,
2 sticks diced celery,
3 litres chicken or beef stock
salt & pepper to taste
1 cup cream
2 tblspns chopped parsley
Melt butter in a saucepan, add vegetable and cook for 15-20 mins – stirring occasionally (this step is not essential but greatly enhances the flavour). Place vegetables in Slow cooker, add stock and seasonings. Cover and cook on 1 (low) for 6-8 hours. Just before serving, add cream and parsley.
Serves 16
I just love soups! This is just in time for fall…I must make at least 1 soup, stew or chili every wk in the fall and winter months. I can’t wait to get started.
Thanks…
Kimberly Edwards :D
http://www.CookingWithKimberly.com
Thank you … I made this but using only 2 potatoes, then mashed the lot together, strained through a metal seive, and then poured into those plastic tumblers we use for BBQ drinks. I then placed them in the freezer to have something to microwave quickly for my grandchildren to have with bread rolls or sliced bread after school. Instead of stock I used Maggi Chicken Stock Powder for a lovely flavour with no msg. Defrost in a soupl bowl, not the plastic container.