|The CRYPT Mag|
From "Cooking with Essbee"
Ingredients:- (Serves 4)
1 Medium sized Potato
1 Small Onion
Small bunch of Fresh Corriander
1 Dessert spoon Sunflower Oil
Salt & Pepper
2½ Pints Water
Put the water into a saucepan that will hold at least four pints of
liquid, and bring to the boil.
Scrub the potato and carrots, peel if not organic, and chop finely. Put the potato and carrots carefully into the pan, when the water comes back to the boil turn down the heat and leave to simmer with the lid on the pan.
Peel and chop and the onion, in a separate pan on a moderate heat, fry in the sunflower oil. When the onion is soft and golden add to the contents of the saucepan.
Leave the soup cooking and wash the coriander then chop it very finely.
Test the vegetables in the soup, the carrot and potato need to be quite soft, in fact the softer the better as it makes the next bit easier.
Blend the soup.
Finally, add the chopped corriander to the soup, stir and season to taste.
|© RIYAN Productions|