Look in the fridge, in the vegetable drawer there are often too many lovely vegetables. Choose the ones that will most likely go together [or not] but leave the cabbage and sprouts.
Put them in a pan after peeling, washing, chopping or any other cosmetic necessities, with a large lump of butter and lots of pepper.
Lid on and gently cook until soft and then add the delicious fresh chicken stock left over from one of Stephanie’s delightful recipes. Make your own from a chicken carcass or use a stock cube and a splash of Lea and Perrins. Cook for a further ten minutes. Adjust seasoning. When cool, liquidise in a blender and keep your hand on the lid. I usually can’t wait for it to cool and have to battle with the hot soup trying to escape the liquidiser.
It can be frozen at this stage, but is good served with some Greek yoghurt and chopped herbs. I used coriander as in photograph.
My grandmother made a Lithuanian soup called Bulbina which was finely diced potato and grated carrot softened in butter and lots of pepper, but instead of using stock, creamy milk is added and simmer until the potatoes are very soft and thickening the soup.Add salt to taste. No onions or anything else is used but sometimes, finely snipped chives were added.
Thank you to Ingrid Spiegl of Scouse press in Liverpool for this lovely, simple healthy recipe. Just what we need.
I feel very hungry!