The cookbooks picture
From: The Illustrated Quick Cook
INGREDIENTS
- 2 Tbls Olive Oil
- 2 Onions, finely chopped
- 6-8 Medium Potatoes, cut bite-size chunk
- 2 12oz Cans of Corn
- 5 Cups Hot Vegetable Stock
- Handful Flat Parsley, chopped
- 4 Tbls Heavy Cream (only at serving time)
DIRECTIONS
- Heat oil in saucepan. Use a pot large enough to hold all of the ingredients.
- Add onions and cook for 6-8 minutes until soft. Season w/ salt and pepper
- Add potatoes and cook on low for 5 minutes
- Add corn
- Add all stock, bring to boil and simmer for 15 minutes until potatoes are fork tender
- Cool completely before transferring to freezer safe containers.
- Good for 3 months
- To serve, defrost in fridge overnight. Heat in saucepan until hot. Stir in cream.
Serves 8
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Filed under: Freezer Meal, Recipe, Soup, Vegetables
