32 lines
967 B
Markdown
32 lines
967 B
Markdown
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# Creamy vegetable soup
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### Ingredients
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* 30 grams butter
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* 225 grams onions, thinly sliced
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* 225 grams leeks, thinly sliced
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* 1 heads celery, thinly sliced
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* 1 large potato, peeled
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* 1 large potato, thinly sliced
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* 570 milliliters white stock
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* salt
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* white pepper, fresh ground
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* nutmeg
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* 290 milliliters creamy milk
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* 1 tablespoons single cream
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### Directions
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Melt the butter in a very large, heavy saucepan. Stir in the onions, leeks and celery and sweat covered with a damp piece of greaseproof paper and a lid on. Stir occasionally, until the whole mass is soft (about 45 minutes).
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Add the potatoes and stock, bring to the boil, stirring, and boil for 1 minute. Add the salt, pepper and nutmeg to taste and simmer gently for 20 minutes.
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Liquidize the soup in a blender or food processor and pass through a sieve.
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Reheat and add the cream. Warm the milk and combine with the vegetables.
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### Meta
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author: Leiths Cookery Bible
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tags: Soups
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