Soup from different vegetables

1 serving


for such soup, in addition to cabbage, carrots, turnips, potatoes, pumpkin, rutabaga, courgette, green beans, asparagus and other parts of prepared vegetables (1/3 of the norm) can be used to select for the side dish, finely chop, spiss in oil. let the rest of the vegetables in a small amount of milk diluted with water, wipe through a sieve. cook the milk sauce, combine it with the mashed vegetables and cook for 15 minutes, periodically removing the foam. wipe the cooked mass again through a sieve, bring to a boil, add the hot milk remaining after the sauce preparation, water, salt, oil, season with boiled cream, stir. when served in plates with soup cream, put the side dish and scalded parsley leaves