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Carrot puree soup with beans or peas in pods
1 serving
Tuck in 400 g of green beans (or peas in pods), boil in salted boiling water, strain. Cook 800 g of carrots in salted boiling water, wipe. Brown 3 teaspoons of flour with butter, boil with a glass of carrot decoction, combine with strained carrots, boiled beans and a decoction of carrots and beans. Add 100 g of butter, a glass of cream (or milk), loosened with 2 yolks, salt. Warm up without boiling. Pour chopped dill, parsley.
Tuck in 400 g of green beans (or peas in pods), boil in salted boiling water, strain. Cook 800 g of carrots in salted boiling water, wipe. Brown 3 teaspoons of flour with butter, boil with a glass of carrot decoction, combine with strained carrots, boiled beans and a decoction of carrots and beans. Add 100 g of butter, a glass of cream (or milk), loosened with 2 yolks, salt. Warm up without boiling. Pour chopped dill, parsley.
carrots - 800 g, green peas - 400 g, parsley greens to taste, dill to taste, yolk - 2 pcs., milk - 1 cup, cream - 1 cup, flour - 3 tsp, vegetable oil to taste, beans - 400 g
