Cooking Time: 10-15 minutes
Quantity: Serves 4
25g (1 oz) plain flour
25g (1 oz) vegetable margarine
275ml (1/2 pint) of vegetable stock
Salt and pepper
1/2 tsp dried tarragon or 1 tbsp fresh tarragon
1 tsp tarragon or white wine vinegar
1/2 tsp french mustard
5tbsp soya cream (or soya milk)
1) Melt margarine over low heat and stir in the flour. Let the flour cook gently for one or two minutes.
2)Put salt, pepper, tarragon, mustard and vinegar into a cup and whisk with a fork until smooth. Stir into flour mixture.
3)Add stock a little bit at a time. Whisk vigorously each time so that the soya milk doesn't curdle.
4) Return to the heat, and stir until the sauce has thickened. Stir in the soya cream.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.