Method :
- Boil the potatoes in the stock or
water until tender.
- Lift out the potatoes and reserve
the cooking liquid.
- Put the potatoes into a liquidizer
or food processor with three quarters of the sprouts and the milk,
add blend until smooth.
- Return to the saucepan with the
cooking liquid.
- Bring to boiling point and simmer
for 3 minutes.
- Season to taste and garnish with
remaining fenugreek sprouts.
A quickly made soup with a spicy flavor
which is suitable for summer or winter meals.
Serves 4 - 6
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to cook Vegetarian Recipes
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