Angelica Soup RecipeOrigin: Britain Period: Traditional |
Ingredients
1kg angelica leaves 
Angelica Soup Preparation:Method:Wash the angelica leaves and blanch by immersing in lightly-salted water for 2 minutes. Drain and chop the leaves then peel and roughly-chop the vegetables. Parboil the vegetables in lightly-salted water until almost tender. Then melt the butter in a large pan, stir-in the flour and cook for a minute. Add the stock a little at a time and whisk into the butter and flour mixture. Bring to the boil and allow to simmer for 5 minutes. Add the angelica leaves and vegetables and simmer for 5–10 minutes. Season with sugar and salt and serve with dumplings. |
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