Spring soup

Name: Spring soup
Yield: 0 serving
Cuisine: Boil
Ingredients: 15.00 ml butter; 3.00 potatoes peeled, sliced; 1.00 turnips sliced; 1.00 green pepper finely chopped; 2.00 celery stalks finely chopped; 1.00 onion finely chopped; 2.00 garlic cloves, crushed; salt; freshly ground black pepper; 2.00 stock cube chicken; 1.00 lettuce; 125.00 ml cream

0 serving

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Starch

By Food24 November 03 2009

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Ingredients (12)

15.00 ml	butter
3.00	potatoes — peeled, sliced
1.00	turnips — sliced
1.00	green pepper — finely chopped
2.00	celery stalks — finely chopped
1.00	onion — finely chopped
2.00	garlic — cloves, crushed
	salt
	freshly ground black pepper
2.00	stock cube — chicken
1.00	lettuce
125.00 ml	cream

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Method:

Heat the butter in a large saucepan and sauté all the vegetables, except the lettuce, until tender. (Add a little water to the saucepan). Process in a food processor and return to the saucepan. Season to taste with salt and pepper. Add the chicken stock (dissolved in 1 litre water) and simmer. Boil the lettuce leaves until soft and purée. Add to the soup just before serving. If desired, stir in cream just before serving. Serve hot.
Makes about 2 litres soup.