Friday,22 February, 2019
Current issue | Issue 1379, (1 -7 February 2018)
Friday,22 February, 2019
Issue 1379, (1 -7 February 2018)

Ahram Weekly

Hearty creamy vegetable soup

Hearty creamy vegetable soup
Hearty creamy vegetable soup

Serves 6-8


300 gm potato (peeled, rinsed, diced)

250 gm green string beans (trimmed, chopped)

250 gm green peas

2 carrots (scrubbed, peeled, diced)

1 celery stalk (sliced)

1 cup canned corn kernels (drained, rinsed)

1 medium onion (finely diced)

1 cup pouring cream

4 cups chicken or vegetable broth

30 gm butter + 2 tbsp olive oil

Salt + pepper + grated nutmeg + 2 bay leaves



Rinse all vegetables combined under running tap water.  Drain in a colander.  In a large cooking pot; add butter and oil.  When butter melts; stir in onion only to sauté.  Stir in seasoning until fragrant over very low heat.  Add combined vegetables.  Stir to incorporate with onion.  Add hot water only to reach three quarters the level of vegetables.  Cover and simmer over medium heat.  When al dente; or cooked to your desire; add broth and bring to a boil.  Stir in cream and remove when about to come to a boil.  Taste for salt.  Remove and serve aside with crusted bread.  

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