This is a really easy soup which can be made at any time of the year. Today it was made because of the poor state of this year's onions from the garden - they are just too wet and won't keep so we will be forced to find recipes to cook and keep them so they don't go off.
This recipe is from the Cranks Recipe Book, which I have had for about 25 years, but it's an old favourite. It's been cooked so often that the book has fallen apart at that page.
Ingredients:
2 large onions
3 tbsp vegetable oil
1.5 pints veg stock (900ml)
1 tsp mixed herbs
1 tsp yeast extract (marmite)
Salt and pepper
Croutons and cheddar cheese to serve
Finely slice the onions. Heat the oil in a saucepan and saute the onions until golden brown. Add the remaining ingredients, bring to the boil. Reduce the heat, cover and simmer for 15 minutes. Serve with wholemeal croutons and grated cheese.
Serves 4
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