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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesParsley Soup
Ingredients
Serves: 4
100 Gram Fresh parsley, washed and chopped (3 1/2 oz) 1 Onion, chopped 1 Potato, diced 1 Clove Garlic, crushed 450 ml Chicken stock or vegetable stock (3/4 pint) 25 Gram Cornflour (1 oz) 300 ml Milk ( 1/2 pint) Salt and freshly ground pepper Method
Cook the parsley, onion, potato and garlic in the stock in a saucepan for 20 minutes. Allow to cool.
Liquidise until smooth, return to the heat. Blend the cornflour with some of the milk, add the remaining milk. Pour into the soup base stirring continuously until thickened, season to taste. Serve hot or chilled accompanied with melba toast.
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