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Zucchini or pumpkin soup
1 serving
lightly spisser the leeks in oil, add finely chopped courgettes or pumpkins, pour over some of the milk diluted with water, add a little butter, salt and empty. wipe the finished vegetables. cut the bean pods into slices, and boil for garnish. Pour the rest of the boiled milk into the dried flour, that is, prepare a milk sauce (47 recipe), combine with the strained vegetables, top up the water and cook for 15 minutes, removing the foam from the surface. strain the soup, bring to a boil again, season with boiled cream, add salt, butter, stir. put boiled beans, scalded parsley leaves in plates with soup cream. serve with croutons
lightly spisser the leeks in oil, add finely chopped courgettes or pumpkins, pour over some of the milk diluted with water, add a little butter, salt and empty. wipe the finished vegetables. cut the bean pods into slices, and boil for garnish. Pour the rest of the boiled milk into the dried flour, that is, prepare a milk sauce (47 recipe), combine with the strained vegetables, top up the water and cook for 15 minutes, removing the foam from the surface. strain the soup, bring to a boil again, season with boiled cream, add salt, butter, stir. put boiled beans, scalded parsley leaves in plates with soup cream. serve with croutons
milk - 800 g, water - 600 g, cream - 200 g, squash - 400 g, or pumpkin - 400 g, leek - 120 g, green beans - 100 g, flour - 50 g, butter - 40 g, parsley greens to taste, salt to taste
