Two relatively light Jane Grigson soups from our snowed-in kitchen.

in food •  10 months ago 

image.png

image.png

The first is a fennel, celery and dill soup that I made “myself” (having already on hand a good chicken stock) thickened with a small quantity of flour added to the vegetable sauté and another small quantity of heavy cream.

In the second, we started by cooking in butter frozen peas, romaine, onion, and (secret ingredient) half a cucumber, withheld some peas while puréeing all the rest in the blender, readded the peas and finished with a generous amount of chopped parsley. It’s a taste to hurry along the Spring.

Authors get paid when people like you upvote their post.
If you enjoyed what you read here, create your account today and start earning FREE STEEM!
Sort Order:  

@tipu curate

;) Holisss...

--
This is a manual curation from the @tipU Curation Project.