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Salad soup
1 serving
lower the salad into boiling water for 1- 2 minutes, recline in a colander, let drain the water and let go with the oil. combine the prepared greens with the milk sauce and cook at a low simmer for 15 minutes. wipe the mass, bring to a boil, gradually pouring water and boiling hot milk remaining after the sauce preparation. season the soup with boiled cream, add salt. when served in plates with soup cream, put boiled rice or pearl barley.
lower the salad into boiling water for 1- 2 minutes, recline in a colander, let drain the water and let go with the oil. combine the prepared greens with the milk sauce and cook at a low simmer for 15 minutes. wipe the mass, bring to a boil, gradually pouring water and boiling hot milk remaining after the sauce preparation. season the soup with boiled cream, add salt. when served in plates with soup cream, put boiled rice or pearl barley.
milk - 800 g, water - 600 g, cream - 200 g, green salad - 600 g, flour - 80 g, butter - 60 g, rice - 25 g, or pearl barley - 25 g, salt to taste
