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TB butter onion celery stalk green bell pepper TB TB vegetable stock potatoes thyme bay leaf young green beans milk salt
Viewed: 68 - Published at: 4 years agoIngredients
- 2 TB butter
- 1 onion, finely chopped
- 1 leek, finely sliced
- 1 celery stalk, diced
- 1 yellow or green bell pepper, seeded and diced
- 2 TB chopped fresh parsley
- 1 TB all-purpose flour
- 5 cups vegetable stock
- 12 ounces potatoes, diced
- a few sprigs of fresh thyme or 1/2 tp dried thyme
- 1 bay leaf
- 1 cup young green beans, diagonally sliced
- 1/2 cup milk
- salt and ground black pepper
Method
- Melt the butter in a heavy pan and add the onion, leek, celery, bell pepper and parsley. Cover and cook gently over low heat until the vegetables are soft.
- Add the flour and stir until well blended. Gradually stir in the stock. Bring the mixture to a boil, stirring frequently.
- Add the potatoes, thyme and bay leaf. Simmer, uncovered, for ten minutes.
- Add the beans and simmer for a further 10-15 minutes until all the vegetables are tender.
- Stir in the milk. Season with salt and pepper. Heat through. Before serving, discard the thyme stalks and bay leaf.
