they d0n't kn0w h0w to manage the t0uch.

In reply to Melissa who asked for different soup recipes - here's one I tried out on the weekend and have just finished eating up - it has quite a subtle flavour, and is very creamy and yummy! I was getting a bit sick of plain old soup tonight so cooked up some fresh pasta and veges and threw them into the soup. Very delicious - and there is even some left for tomorrow's lunch!

But here it is:
Cream of Lentil Soup (from Meals without Meat by Simon and Alison Holst)
Stock, wine or water to saute veges
2 onions
2 carrots
2 sticks of celery
1/2 cup red lentils
2 cups vege stock
1 tbsp flour
2 cups skim milk
Chop the onions, carrots and celery, cook for about five minutes with the stock, wine or water. Add the lentils and stock, cover and simmer for 15 - 20 minutes, until the lentils are tender. While the lentils are cooking, make a thin white sauce by mixing the flour into a little bit of the milk. Place it in another saucepan, stir in half a cup of milk. Bring to the boil, add another half a cup of milk, boil again then add the remaining cup of milk allow to return to the boil. Puree the lentil/vege mixture, then add to the white sauce. Taste and season if required.
(The original recipe called for butter to saute the veges and in the white sauce. This is my version with no butter and it worked fine. I also substituted leek, pumpkin and broccoli for the veges above, because that is what I had in the fridge!)

Annabel Gregory


rOun Db ack . 1 . 1 . 1 . 1 . 1 . 1 . 1 . 1 . 1 . 1 . 1 . 1 . 1 . soUP