Ingredients:
4 breakfast cupfuls of stock or water
1 tablespoon of household milk
chopped parsley, or watercress or sliced cabbage 1lb mixed vegetables
1-1½ teaspoons salt
2 tablespoons wheat meal flour
Method:
Put 3 breakfast cupfuls of stock or water on to boil.
Wash and grate or shred the vegetables.
Add salt and vegetables to stock, cook until tender and season.
Blend flour and household milk with 1 breakfast cupful of water and pour
into the soup
Stir and cook for 3-5 minutes.
Serve with parsley, watercress or cabbage.
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