Catalan Soup

Catalan Soup

serves 6

Ingredients:

15 ml / 1 Tbsp vegetable oil

900g / 2lb beef mince

2 carrots, chopped

2 onions, chopped

2 tomatoes, chopped

25g / 1oz plain flour

1.2 litres / 2 pints hot vegetable stock

Preparation:

• Heat the oil in a flameproof casserole dish over a medium heat.

Sauté the beef until it is just cooked, then remove and keep to

one side. Sauté the carrots, onions and tomatoes in the same pan for

a few minutes, stirring continuously to prevent sticking.

• Blend in the flour using a wooden spoon, and cook for a few more

minutes. Return the cooked mince to the casserole.

• Cover the mixture with the hot stock, and simmer the soup gently

for about 45 minutes. Serve piping hot.

Variations:

-Add a chopped chilli and /or minced garlic clove to the vegetables when they are being sautéed.

-Before serving, top the soup with grated cheddar cheese and chopped parsley.

-Put a dollop of lightly whipped cream on top of the soup just before serving.

- A slice or two of French bread toasted and topped with grated cheddar. Melt the cheese under a grill before placing the bread slice on top of the soup.

- For a full evening meal, add two medium potatoes, diced small, to the soup when adding the stock.