This isn’t a full finished recipe as it doesn’t list the vegetable I intend to use yet. Plus it hasn’t been tested yet. To me cooking is a bit like a cross of Alchemy and Chemistry.
This is what I have so far:
1 Tin of sweet corn
1 small knob Vegetable fat
Makes 1 Litre of Soup.
1/2 Cup of skimmed Milk
2 level tea spoons of Mustard Pounder
2 Vegetable stock cubes
9 leafs of fresh basil
Parsley to taste
half teaspoon of sea salt
3 twists of Black Pepper from a mill
2 servings of ham approximate 150g (use quality ham can get cheaply as off cuts)
Method Make a roux in a saucepan with flour and a small knob hard fat of your choice (vegetable) with the milk and made up stock.
I will let you know the results of my experiment and publish a more detailed recipe in a future post.
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