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2 tblsp oil 2 oz butter 8 oz green peppers, seeded and chopped 2 onions, chopped 1½ oz plain flour ¾ pint water 2 chicken stock cubes salt & black pepper ¾ pint milk ¼ pint sour cream |
Egg-free Nut-free Sugar-free |
Heat oil and butter. Add vegetables and cook until soft. Blend in flour and cook for 1 minute. Add water and stock cubes. Bring to boil, simmer 5-7 minutes. Liquidise and return to pan. Bring back to the boil, season to taste and add milk. Bring back just to the boil. Serve with 2 or 3 tblsp soured cream swirled into each serving.
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