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| What You Need: |
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2 pound mixed vegetables (e.g., carrots, onions, celery, turnips, tomatoes)
Salt and pepper
2 oz barley
¾ oz corn flour
Milk
2 oz dripping
Carrot, turnip and peas (for garnish)
2 pints stock
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| How To Cook: |
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1. Cut the vegetables into neat pieces and saute in the hot dripping until all the fat is absorbed.
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2. Add the stock, bring to the boil and season well.
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3. Cover and simmer gently for 1 hour, or until the vegetables are tender.
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4. Sieve, return to the pan with the barley and continue to cook.
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5. Blend the corn flour with a little milk and add a few minutes before the soup is ready.
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6. Meanwhile, cut strips and balls of carrot and turnip, using a Parisian potato-cutter, and cook these in boiling salted water.
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7. Add the peas just before the end of the cooking time.
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8. Garnish the soup with these extra vegetables.
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