| Servings |
|
Ingredients
- 2 lbs prepared vegetable
- 4 oz butter
- 8 oz onions chopped
- 150 mls sherry
- 2 pints good stock
- salt and pepper
Ingredients
|
|
Instructions
- The vegetables need to be in even sized pieces so that they will cook evenly
- Soften the onions in the butter to golden. Add the vegetables and stir through. Add the sherry.
- Simmer over a low heat for 40 minutes or so making sure that they don’t dry out.
- Add the stock and liquidise the soup. Sieve if needed and adjust seasoning
Recipe Notes
Try this with:
- Apples
- Apricot and courgette
- Broad bean and hazelnut
- Carrot and coriander
- Cauliflower and fennel
- Celery and dill
- Leek and potato
- Mushrooms and cumin
- Pea, pear and watercress
- Sage and onion
- Smoked haddock and sweetcorn
- Tomato and tarragon
Chilled soups can be made in the same way but use 900 mls of stock to intensify the flavour. The world is your oyster.