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Farmhouse Vegetable Soup

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English Soups/stews


  • 2 lb Potatoes
  • 1 lb Carrots
  • 1 lb Onions
  • 1 Leek
  • 2 Sticks of celery
  • 2 oz Butter
  • 1 pt Lamb stock
  • Bouquet garni
  • Salt and pepper


Peel and coarsely chop the carrots, onions, leek and celery. Melt the butter in a large saucepan and add the chopped vegetables. Saute for 10 minutes, stirring occasionally, until the vegetables are soft. Peel the potatoes and cut into small chunks. Put the potatoes, bouguet garni, stock, and salt and pepper into the saucepan with enough water to cover the vegetables. Bring to the boil and simmer for 45 minutes. Remove th~ bouduet garni and serve. The potatoes thicken the soup and may disappear into the liquid. The vegetables may be diced or finely chopped, using a food processor, ii preferred. Posted to MM-Recipes Digest V3 #243
Date: Thu, 5 Sep 1996 19:19:50 +0000
From: "ray.watson" <>