BASIC CREAM SOUP (John Tovey – The  Miller Howe Cookbook
Ingredients
Instructions
  1. The vegetables need to be in even sized pieces so that they will cook evenly
  2. Soften the onions in the butter to golden. Add the vegetables and stir through. Add the sherry.
  3. Simmer over a low heat for 40 minutes or so making sure that they don’t dry out.
  4. 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.