Comfrey Soup RecipeOrigin: Britain Period: Traditional |
Ingredients:
2 large handfuls of young comfrey leaves (about 150g) 
Comfrey Soup Preparation:Method:Thoroughly wash the comfrey leaves and remove any tough stems. Then melt the butter in a pan and fry the onions, until softened. Sprinkle the flour over the top then stir in and allow to cook for 1 minute before gradually adding the stock. Stir until smooth then bring to a boil and allow the mixture to thicken. Add the comfrey leaves, season to taste then reduce to a simmer and cook, covered for 30 minutes. Take the soup off the heat, liquidize in a blender then return to the pan. Allow to warm through then adjust the seasonings and ladle into warmed soup bowls. Garnish with a tablespoon of yoghurt and a twist of black pepper. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Comfrey Soup to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for Soup... More recipes for Pies and Tarts... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with greens and vegetables as primary ingredients: Kalduni a la Hongroise Melokhia Sow Thistle and Beans Soup Vipava Corba Oignons à la Monégasque Potes Cennin a Thatws Gingersnap Pot Roast Cheese Artichokes Rocket Pesto Tamrillo Pizza Spring Vegetable Casserole with Rosemary and Chives Tabeekha Yahni Sauce Chivry Buttered Pignuts Sea Beet and Yoghurt Soup Cunillo Creamy Tamarillo Soup Beef Mayonnaise Moldovan Red Soup Halászlé Kelp Flour Grilled Red Pepper and Tomato Salad Yalanchy Sarma Ifisashi Maffi Hakko Watercress and Poblano Soup Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
