Vegetable Cream Soup

"Any idea how the tastiest vitamins look like? Just like this."
Preparation20 min.
Cooking50 min.
Тotal70 min.
Be the first to cook this recipe
  • Views90
  • Views per month0
  • Views per week0
  • Rating5 out of 5



Wash the vegetables. Cut the potatoes, carrots and onion into small cubes and the white part of the leeks and celery - into thin circles. In a pot with a lid, saute the vegetables in the margarine on low heat until tender.

Prepare an aromatic bouquet, by wrapping the bay leaf, bunches of thyme and parsley in a piece of the green part of the leeks. Tie with thread and place it with the vegetables. Add 6 1/5 cups (1.5 liters) of water and after it comes to a boil, reduce the heat. Allow the soup to boil for about 30 minutes.

Remove it from the heat and remove the aromatic bouquet. Beat the boiled vegetables with a blender and strain to produce a fine mixture. Put it in a pot and cook it for another 10 minutes on low heat.

Add the liquid cream and season it with salt and pepper. Serve this soup hot, sprinkled with finely chopped parsley.find similar recipes here

5 3
4 0
3 0
2 0
1 0
Give your rating:


Be the first to comment on Facebook