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Tomato, rice and sweet pepper puree soup
1 serving
Tomato and boiled rice puree is prepared separately, strained through a sieve, combined with white sauce and put into the soup baked sweet pepper, peeled from skin and seeds, cut into straws. Butter is added to the soup, seasoned with cream and egg yolks and salted.
Tomato and boiled rice puree is prepared separately, strained through a sieve, combined with white sauce and put into the soup baked sweet pepper, peeled from skin and seeds, cut into straws. Butter is added to the soup, seasoned with cream and egg yolks and salted.
tomatoes - 80 g, rice - 30 g, white sauce - 250 g, green pepper - 40 g, cream - 40 g, yolk - 0.5 pcs., butter - 10 g, salt to taste
