Mock Hare Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 litre Vegetable Stock1 carrot (diced)1 onion (diced)1 stick of celery (diced)1 tomato (diced)2 cloves1 bay leaf1 tsp of chopped parsley1 tbsp of flour30 g of vegetable buttersalt pepper
Makes 6 small soup serves. Serve with Forcemeat balls and a tablespoon of red currant jelly.
Melt butter in a casserole, add the diced vegetables and cook them slowly in the butter for about 15 mins with the lid on.
Stir in the flour and brown it a little.
Add the stock, cloves, bay leaf and seasoning, stir until it simmers.
Cook gently for about 20 mins.
Make forcemeat balls, fry them and then add to soup tureen, pour soup over, scatter the chopped parsley and serve immediately. Hand the red currant jelly separately.
Number of Servings: 6
Recipe submitted by SparkPeople user WEENIE_ELISE.
Melt butter in a casserole, add the diced vegetables and cook them slowly in the butter for about 15 mins with the lid on.
Stir in the flour and brown it a little.
Add the stock, cloves, bay leaf and seasoning, stir until it simmers.
Cook gently for about 20 mins.
Make forcemeat balls, fry them and then add to soup tureen, pour soup over, scatter the chopped parsley and serve immediately. Hand the red currant jelly separately.
Number of Servings: 6
Recipe submitted by SparkPeople user WEENIE_ELISE.
Nutritional Info Amount Per Serving
- Calories: 76.2
- Total Fat: 4.3 g
- Cholesterol: 10.8 mg
- Sodium: 679.6 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.2 g
- Protein: 1.0 g