Ingredients are :
- 8 oz marg, poly-unsaturated, vegetable
- 1lb asparagus spears, hard bits peeled, chopped 1cm
- 1 onion, roughly chopped
- 1 leek, roughly chopped
- 2-3 celery stalks
- 8oz plain flour
- 4pt vegetable stock
- seasoning
And the recipe is
1. Melt the marg in a pan.
2. Add the vegetables and sweat them out until they are soft.
3. Stir in the flour to make a roux and then mix in the vegetablestock abit at a time so then you don’t make it go all lumpy.
4. Boil for an hour and then blend it up with the blending machine andput back on the stove for a little while.
5. Serve with croutons.
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