|
Method
|
|
|
|
1
|
Peel and slice the vegetables
|
|
2
|
Melt the butter in a stewpan and cook the vegetables on low heat , stirring frequently for about 15 minutes. The vegetable should not colour.
|
|
3
|
Add the stock and simmer gently for about one hour or until tender
|
|
4
|
Rub through a sieve
|
|
5
|
Return to the saucepan, add the milk and bring to the boil
|
|
6
|
Mix the flour smoothly with a little milk, pour into the soup, stir and simmer for a few minutes.
|
|
7
|
Season to taste and serve.
|