Sheppard's Purse Seed Soup Recipe
Ingredients
| Carrot | 1 , diced | |
| 1 young turnip, diced | ||
| Onion | 1 Medium, sliced | |
| Beef broth | 3 Cup (16 tbs) | |
| Margarine | 3 Tablespoon | |
| Flour | 1 Tablespoon | |
| 3 Tbsp. dried Sheppard's Purse seeds | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Simmer carrot, turnip and onion in beef broth until tender.
Strain and press vegetables through sieve.
Heat margarine, add flour and seeds.
Stir and saute 5 minutes.
Add sieved liquid to flour and margarine mixture, stirring until smooth.
Simmer 30 minutes.
Strain through cheese cloth.
Strain and press vegetables through sieve.
Heat margarine, add flour and seeds.
Stir and saute 5 minutes.
Add sieved liquid to flour and margarine mixture, stirring until smooth.
Simmer 30 minutes.
Strain through cheese cloth.
Chef
