It’s Autumn in Melbourne and we are having more cooler days. As the weather is getting cold, I cook soups and stews more often. My ‘Wombok Stew’ is very comforting and delicious, yet so easy to prepare. Sometimes I add carrots, potatoes or tofu. Creamed corn is another good addition, too.
4 to 6 Servings
Bacon 2 to 4 slices
Oil 1 tablespoon
Soup Stock 2 cups *Chicken or Vegetable
Bay Leaf 1
Milk 1 to 2 cups
Parmesan Cheese 2 tablespoons *grated
Butter about 30g
Plain Flour 3 tablespoons
Salt & Pepper
- Place Butter in a small bowl and cover, heat in microwave at medium power to melt. Add Plain Flour and mix well to make paste.
- Wash Wombok and cut about 2cm width. Cut Bacon about 2cm width.
- Heat Oil in a pot over medium heat, cook bacon slightly then add thick parts of Wombok. When the thick parts of Wombok started softening, add the rest of the Wombok and cook for a few minutes.
- Add Soup Stock and Bay Leaf. When Wombok are tender, add Milk and Parmesan, then Salt & Pepper to taste. Do not boil, just keep simmering.
- Add some soup from the pot to the butter mixture and mix to thin the paste, then add this butter mixture to the stew to thicken it.
- Gently stir until the soup is thickened.