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Vegetable soup
1 serving
Finely cut carrots, turnips, parsley, leeks, celery, rutabaga and onions, brown in oil. Transfer to a saucepan, pour boiling water, allow to boil. Pour in
1. 5 cups of cream (or milk), loosened with 2 yolks, a tablespoon of butter. Warm up without boiling. Pour chopped dill, parsley greens.
Finely cut carrots, turnips, parsley, leeks, celery, rutabaga and onions, brown in oil. Transfer to a saucepan, pour boiling water, allow to boil. Pour in
1. 5 cups of cream (or milk), loosened with 2 yolks, a tablespoon of butter. Warm up without boiling. Pour chopped dill, parsley greens.
carrots - 1 pc., turnips - 1 pc., parsley root - 1 pc., leek - 1 pc., celery - 1 pc., swede - 1 pc., onions - 1 pc., yolk - 2 pcs., dill - 1 pc., parsley greens - 1 pc., cream - 1.5 cups, or milk - 1.5 cups, vegetable oil to taste
