Cream of Vegetable Soup

In my last post, I mentioned a vegetable soup that accompanied the scotch eggs surprisingly well. It took a more work than pouring out of a can (!) but the effort was so worth it....

750 ml Vegetable stock
Four stalks of celery (around 60 gms)
One small onion (60 gms)
Two medium potatoes (120 gms)
6 baby carrots
Two medium tomatoes
3/4 turnip (around 60 gms)
Two heaped tablespoons flour
15 gms butter
One cup milk
Salt to taste

  • Wash and chop all the vegetables into half inch cubes
  • Drop them in a deep saucepan with the cold stock, and cook on a medium flame till the veggies are tender. This should take about 20 minutes
  • Whip the whole mix in a food processor (D loved to help with this), and ideally sieve the puree to get a smooth extract (another activity she had a whale of a time with!)
  • Prepare a white sauce with the flour, butter and milk. To do this, first melt the butter in a sauce pan, then whisk in the flour ensuring that there is no clumping and don't let the flour brown. Once the flour and butter are whisked in to a smooth paste, pour in the milk. Boil this mix till it gets to a nice thick consistency, whisking all along
  • Add the white sauce to the puree, and season with salt and pepper to taste. Reheat and serve hot