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Method
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1
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Cut vegetables into small pieces
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2
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Fry vegetables for about 15 minutes in hot fat without browning
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3
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Add the water / stock and simmer for 40 minutes or until vegetables are tender
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4
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Rub the vegetable through a sieve
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5
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Return to a saucepan, add the milk, salt and pepper and bring to the boil
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6
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Mix the flour with a little milk or water and pour into the soup, stirring during pouring
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7
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Cook for another 10 minutes and then serve
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