Tuesday, February 21, 2006

Clear Soup

Dilute a quality vegetable stock cube in water and bring to the boil. Dump in it: thinly sliced spring onions, thin rondelles of carrot, ditto celery, and any other vegetables that seem suitable. Not too many varieties at the time, to keep it exclusive. Cook them al dente.
Ladle into bowls and sprinkle chopped parsley on top.
Serve piping hot.

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