John Myers
Ingredients for 6 servings:
- 1 bunch of soup vegetables (celery, leek, carrots and parsley, approx. 750 g)
- 2 m.-sized onion(s)
- 100 g tomato paste
- 2 garlic cloves, finely chopped
- 500 ml water (preferably from cooking the vegetables)
- 20 g flour
- 20 g margarine
- 1 tbsp oregano
- salt and pepper
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
Sauce for vegetarians
Clean and wash the soup vegetables, then boil them in a little salted water until half-cooked. Remove from the pot and let cool. Then mince them. Don’t use the finest slices; 6-8 mm is fine. Peel the onions, finely dice them, and sauté them with the garlic in the margarine until translucent. Dust with flour, add the tomato paste, and let it sweat. Gradually add the lukewarm vegetable water and bring to a boil with the oregano. Now add the minced vegetables and season with salt and pepper to taste.
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