Ingredients:
- 1 Potato
- 2 Carrots
- 1.5 Pints Stock
- 2,3 Celery
- 1 tspn Salt
- 1 tspn Peper
- 1 tspn Corn Flour
METHOD:
- Peels Vegetables and grate the carrots
- Chop them finaly
- Melt the butter and Fry the vegetables for 10 minutes
- Add Stock and Seasoning
- Now bring mixture to a BOIL
- Now Let it simmer for 25 minutes. Until the vegetables are soft
- Blend Flour with 4 tablespoon water
- Pour it into the soup and let it cook for 5 minutes
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