Puree soup with pasta "ocean"

1 serving


onions, carrots, parsley (root) finely cut, fry lightly, then add broth or hot water and let go in a closed dish. mix with "ocean" paste and wipe. combine with strained white sauce, mix well and bring to a boil. dilute with hot fish broth, vegetable decoction or hot water to the consistency of cream, salt and cook for 5- 8 minutes at low boiling. season the soup with an egg-milk mixture, pieces of butter and change well. The vegetable decoction should not have a bitter taste. if the puree soup is cooked without an egg-milk mixture, then it can be seasoned with hot milk or hot cream. if you cook it on water, the amount of milk and eggs for dressing can be increased by 50%. To make soup, the "ocean" paste can not be thawed first - just fill it with hot broth, water or decoction (so that they completely cover the briquette) and, with barely noticeable boiling, completely thaw, and then wipe it with prepared vegetables. serve soup with wheat bread croutons (20g per serving), corn or wheat flakes