recipe for Vegetable Soup comes from Sue Brewer
who is lucky enough to live in Brittany where she has
her own gites to rent - have a look for yourself <click
asked Sue to do her own introduction . . . . .
from London my better half and I have lived in a little
hamlet called Le Millet near Ploeuc sur Lie in France
for the past three years. Although life in the Cotes
d'Armor region of Brittany is quite idyllic there are
some downsides, notably the price and strength of tea
bags, unavailability of sliced back bacon (who can live
without bacon sarnies) and finally the lack of Indian
first two things we must stock up on during our infrequent
visits to England, but curries and bhajis - pas du problem!
realised that the only way I was ever going to have
an 'Indian takeaway' in France was to make it myself.
Now this isn't as silly as it sounds; I always make
the curries or whatever in large quantities and then
freeze them in meal-sized portions. So Saturday night
is still takeaway night, either sharing the meal with
friends or to eat whilst watching some rubbish on the
television - you know the sort of thing that's on TV
on a Saturday night.
I do bring back the spices from dear old blighty as
here in France they are rare and, if found, expensive
(except for that awful pale yellow curry powder) but
the rest is down to moi."
was a recipe of the month on Sue's web site so be sure
to pay regular visits
2 med onions, chopped
200 g smoked lardons (or chopped smoked streaky bacon)
Medium green pepper, chopped
2 large carrots, diced
2 sticks celery finely sliced
2 large potatoes, diced
2 large courgettes, diced
4 tbsp parsley, finely chopped
3 pts vegetable stock
Salt and freshly ground pepper
to make Vegetable
the butter in a large lidded saucepan, add the onions
and fry over a medium heat for 3 minutes.
lardons, green pepper, carrots, celery, potatoes,
courgettes and sweat over a low - medium heat for
about 10 minutes.
the stock, parsley and freshly ground pepper. I recommended
that you hold on the salt until the end of cooking
and then season to taste.
for 30 - 40 minutes or until the vegetables are tender.
you would like to stay in one of Sue's cottages at Le
Millet or learn more about Brittany visit her website
or send her an email to firstname.lastname@example.org