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
2 to 4 slices Bacon
1 tablespoon Oil
2 cups Chicken Stock *OR Vegetable Stock
1 Bay Leaf
1 to 2 cups Milk
2 tablespoons Parmesan Cheese *grated
30g Butter about
3 tablespoons Plain Flour
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 & Flour mixture and mix to thin the paste, then add this mixture to the stew to thicken it.
- Gently stir until the soup is thickened.