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Monday 25 July 2011

Mixed Vegetable Soup - II

INGREDIENTS:
  • 2 carrots
  • 1 potato
  • 120 grams peas
  • 60 grams butter
  • 3 cups milk
  • 3 table spoons corn flour
  • 1 big turnip
  • 1 spring onion
  • 2 table spoons chopped coriander leaves
  • 4 cups boiling water
  • Salt and white pepper to taste



Method:

Melt the butter in a pan and fry the chopped vegetables and peas slowly on medium heat for 5 minutes.  Then add water and salt and let it simmer till tender.  Remove from the fire.  Mix corn flour with milk and cook till a little thick.  Pour it on cooked vegetables, stir and cook for a few minutes.  Add salt, white pepper and serve hot.
 
                                                                                                              Serves 8.



 

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