BOGEYMAN SOUP

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, bogeyman soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Put the leeks, broccoli and potatoes into a large saucepan and add the stock. Heat until just boiling, then turn the heat down. Put the leeks, broccoli and potatoes into a large saucepan and add the stock. Heat until just boiling, then turn the heat down.

BOGEYMAN SOUP is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. BOGEYMAN SOUP is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook bogeyman soup using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make BOGEYMAN SOUP:
  1. Make ready 2 leeks,washed and sliced
  2. Make ready 250 grams broccoli,broken into small trees
  3. Prepare 250 grams potatoes,peeled and chopped into bite size chunks
  4. Take 100 grams spinach,washed
  5. Get 3 veg or chicken stock cubes
  6. Prepare 600 ml (1pint) of boilling water
  7. Get 300 ml (1⁄2 pint) semi skimmed milk
  8. Make ready 1 A small pot of low-fat natural yoghurt
  9. Take 1 Ground black pepper

Aubergine, mushroom, broccoli, soya beans and radishes make this soup packed with nutrients. Get the recipe: Ramen soup Directions. In a large saucepan, saute onion and celery in butter until tender. Combine cornstarch and water until smooth; gradually add to pan.

Instructions to make BOGEYMAN SOUP:
  1. Pour the boiling water into a large saucepan and crumble the stock cubes in,stirring all the time.Add the leeks,broccoli and potatoes.
  2. Put the lid on the pan,and simmer over a low heat for 15-20 mins until the potatoes are soft.
  3. Add the spinach and simmer for another 2⁄3 mins until the leaves wilt.Turn heat off,then leave soup to cool slightly.Once it has,blend it all together with a hand held stick blender,or pour into a food processor.
  4. Add milk and gently reheat the soup for 5-10 mins. Season with black pepper,add a dollop of yoghurt to the top and serve with crusty bread

In a large saucepan, saute onion and celery in butter until tender. Combine cornstarch and water until smooth; gradually add to pan. Increase heat to medium-high and bring to a rolling simmer. New Yorkers lined up around the block for the Soupman's famous artisanal soups. The Soupman had a passion for excellence.

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