Difference between revisions of "Autumn Vegetable Soup"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 14: | Line 14: | ||
* [[salt]] and freshly ground [[black pepper]] | * [[salt]] and freshly ground [[black pepper]] | ||
| − | == | + | == Procedures == |
# Melt [[butter]] in a large saucepan, add the meat, toss gently in the hot [[butter]] and remove from the pan. | # Melt [[butter]] in a large saucepan, add the meat, toss gently in the hot [[butter]] and remove from the pan. | ||
# Place all the prepared vegetables into the pan juices and stir over a gentle heat to coat with the [[butter]]. | # Place all the prepared vegetables into the pan juices and stir over a gentle heat to coat with the [[butter]]. | ||
| Line 26: | Line 26: | ||
[[Category:Beef chuck and blade Recipes]] | [[Category:Beef chuck and blade Recipes]] | ||
[[Category:Beef stock and broth Recipes]] | [[Category:Beef stock and broth Recipes]] | ||
| − | [[Category:British | + | [[Category:British cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Cabbage Recipes]] | [[Category:Cabbage Recipes]] | ||
[[Category:Cauliflower Recipes]] | [[Category:Cauliflower Recipes]] | ||
Latest revision as of 16:49, 15 July 2012
File:Autveg.jpg
Autumn Vegetable Soup
Ingredients
- 50 g (2 oz) butter
- 350 g (12 oz) chuck steak, finely diced
- 450 g (1 lb) potatoes - peeled and finely diced
- 3 onions - peeled and finely chopped
- 4 leeks - cut into thin rings
- 450 g (1 lb) carrots - peeled and cut into thin strips
- 1 small cabbage - finely shredded
- 1 small cauliflower - cut into small florets
- 2 beef stock cubes
- 2.25 litres (4 pints) boiling water
- salt and freshly ground black pepper
Procedures
- Melt butter in a large saucepan, add the meat, toss gently in the hot butter and remove from the pan.
- Place all the prepared vegetables into the pan juices and stir over a gentle heat to coat with the butter.
- Return the meat to the pot.
- Dissolve the stock cubes in the water and pour over the meat and vegetables.
- Add the salt and pepper and simmer gently over a low heat for approx. 1 hour.
- Remove the soup from the heat if not needed immediately.
- To serve, bring to a boil and check the seasoning.
- The soup may be liquidised, then reheated for a smoother texture, if preferred.
