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IngredientsThe gardeners soup Creme Jardiniere serves 4 to 6 1 med carrot cut into julien strips 1 onion finely sliced 1/2 turnip cut into julien strips 1 med leek cut into julien strips 1 cabbage cut into fine slices 40g /1 1/2ozs of butter 40g /1½ ozs plain flour 1 ltr vegetable or chicken stock 150ml / 1/4 pint of milk salt and pepper 2 tablespoons of double cream finely chopped parsley or chives for the garnish. |
Melt the butter in a large saucepan.
Then cook the vegetables for about 7 to10 mins over a gentle heat until soft stir constantly.
Add the flour and cook for a moment then pour the stock onto the vegetables.
Bring to the boil stirring well then add the milk and 1 teaspoon of salt.
Cook gently until the vegetables are soft and tender.
Add the cream taste and season.
Serve sprinkled with a little finely chopped parsley or chives.
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