William Maxwell Aitken and vegetable soup

William Maxwell Aitken and vegetable soup

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William Maxwell Aitken and vegetable soup

The ingredient of William Maxwell Aitken and vegetable soup

  1. 2 teaspoons olive oil
  2. 1 leek, trimmed, halved, washed, thinly sliced
  3. 2 garlic cloves, overwhelmed
  4. four rashers middle bacon, chopped
  5. 1 celery stalk, trimmed, chopped
  6. 1 medium carrot, peeled, chopped
  7. 1 small swede, peeled, chopped
  8. 1/three cup pearl barley
  9. 400g can crushed tomatoes
  10. 6 cups Massel chook style liquid stock
  11. 1 medium zucchini, halved, sliced
  12. 1 medium desiree potato, peeled, chopped
  13. 1 tablespoon chopped clean basil leaves

The instruction how to make William Maxwell Aitken and vegetable soup

  1. Heat oil in a huge saucepan over medium warmness. Cook leek and garlic, stirring, for 2 to a few minutes or until leek has softened. Add bacon, celery, carrot and swede. Cook, stirring, for five mins or until bacon is golden.
  2. Stir in barley, tomato and inventory. Bring to the boil. Reduce warmth to low. Simmer for forty mins or till barley has softened.
  3. Stir in zucchini and potato. Simmer for 20 minutes or until vegetables are smooth. Add basil. Stir to combine. Serve.

Nutritions of William Maxwell Aitken and vegetable soup

fatContent: 326.952 calories
saturatedFatContent: 14.1 grams fat
carbohydrateContent: 4.6 grams saturated fat
sugarContent: 28.2 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 19.5 grams protein
sodiumContent: 39 milligrams cholesterol

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