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Add a photoServings: 4
Ingredients
- 2 lb Potatoes
- 1 lb Carrots
- 1 lb Onions
- 1 x Leek
- 2 stk of celery
- 2 ounce Butter
- 1 pt Lamb stock Bouquet garni Salt and pepper
Directions
- Peel and coarsely chop the carrots, onions, leek and celery. Heat the butter in a large saucepan and add in the minced vegetables. Saute/fry for 10 min, stirring occasionally, till the vegetables are soft. Peel the potatoes and cut into small chunks. Put the potatoes, bouguet garni, stock, and salt and pepper into the saucepan with sufficient water to cover the vegetables. Bring to the boil and simmer for 45 min. Remove th bouduet garni and serve. The potatoes thicken the soup and may disappear into the liquid. The vegetables may be diced or possibly finely minced, using a food processor, ii preferred.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 414g | |
| Recipe makes 4 servings | |
| Calories 324 | |
| Calories from Fat 106 | 33% |
| Total Fat 12.05g | 15% |
| Saturated Fat 7.43g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 182mg | 8% |
| Potassium 1255mg | 36% |
| Total Carbs 50.84g | 14% |
| Dietary Fiber 8.8g | 29% |
| Sugars 11.15g | 7% |
| Protein 5.89g | 9% |
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