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Basic Vegetable Soup Technique


Serves 6

In Season: All year

Well over half the soups we make at Ballymaloe are made on this simple formula.

1 part onion
1 part potato
3 parts any vegetable of your choice, or a mixture
4 parts stock or stock and milk mixed

One can use water, chicken or vegetable stock and season simply with salt and freshly ground pepper. Complementary fresh herbs or spices may also be added.

So one can make a myriad of different soups depending on what's fresh, in season and available.

If potatoes and onions are the only option, one can still make two delicious soups by increasing one or the other and then adding one or several herbs. We have even used broad bean tops, radish leaves and nettles in season.

55g (2oz) butter
140g (5oz/1 cup ) chopped potatoes, one third inch dice
110g (4oz/1 cup) peeled diced onions, one third inch dice
340g (12oz/3 cups) chopped vegetables of your choice, one third inch dice
1L (1 pints/4 cups) homemade chicken stock or L (1 pints) stock and 150ml
( pint) creamy milk


Melt the butter in a heavy bottomed saucepan. When it foams, add potatoes and onions and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes. Add the vegetables and stock. Boil until soft, liquidise, sieve or put through a mouli. Do not overcook or the vegetables will lose their flavour. Adjust seasoning.

Ballymaloe Cookery Course by Darina Allen (Kyle Cathie, ISBN: 1856264106, 30.00)
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