Title: Farmhouse Vegetable Soup(English)
Categories: Soup British Lamb
Yield: 4 Servings
| 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.