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Categories:
butter carrots scallions onions celery flour vegetable stock broccoli cauliflower salt ground pepper corn tarragon parsley cream
Viewed: 113 - Published at: 5 years agoIngredients
- 2 ounces butter
- 4 ounces carrots, chopped
- 4 ounces scallions, chopped
- 4 ounces onions, chopped
- 4 ounces celery, chopped
- 2 ounces plain flour
- 2 pints vegetable stock
- 1 lb broccoli, chopped. Florets and stalks kept separate
- 1/2 lb cauliflower, chopped. Florets and stalks kept separate
- salt
- fine ground pepper
- 5 ears corn on the cob, kernels shaved off
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh parsley
- 7 fluid ounces cream
Method
- Melt the butter in a large pan over moderate heat, add the carrot, scallions, celery and onion. Cover and sweat for 5-10 minutes until soft.
- Add the flour and stir it in until well incorporated. Meanwhile, heat up the stock in a separate pan.
- Whisk in the vegitable stock. Then addthe broccoli and cauliflower stalks and fine ground pepper to taste. Bring to a boil, reduce to a simmer for 10 minutes, then blend in a food processor or blender.
- Return the soup to the pan over heat. Add the corn and the broccoli and cauliflour florets, simmer for 5-10 minutes. Finally, add the herbs and cream and salt to taste, bring up to temperature and serve.
