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Carrot puree soup
1 serving
Cut turnips, onions and enough carrots, cook in boiling water, strain, wipe. Brown 6 teaspoons of flour with 50 g of oil - combine with mashed potatoes and its decoction, boil. Add 50 g of butter,
1. 5 cups of cream (or milk), chopped dill, parsley, salt, warm up without boiling. Serve with croutons.
Cut turnips, onions and enough carrots, cook in boiling water, strain, wipe. Brown 6 teaspoons of flour with 50 g of oil - combine with mashed potatoes and its decoction, boil. Add 50 g of butter,
1. 5 cups of cream (or milk), chopped dill, parsley, salt, warm up without boiling. Serve with croutons.
carrots - 1 pc., turnips - 1 pc., parsley greens to taste, dill to taste, milk - 1.5 cups, or cream - 1.5 cups, flour - 1 tsp, onions - 1 pc., vegetable oil - 100 g
