Preparation:
Heat butter in a large saucepan. Add garlic and onion, stir fry till
soft.
Add 11/2 cups water, potato, celery, brocolli and cauliflower.
Bring to a boil. Reduce heat and simmer till potato is tender.Add herbs.
Blend mixture till smooth. Add cornflour paste. Return to pan.
Stir on high heat till it comes back to boil. Allow to boil till
thickened.
Add salt to taste, fresh ground pepper, milk and parsley.
Reheat before serving.
Serve hot with soup sticks and butter.
Making time: 25 minutes.
Makes for: 4
Shelf life: Fresh piping hot |
