Vegetable Puree Soup
0
0
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
This soup can be cooked in vegetable broth, and instead of cream, sour cream can be used.
Ingredients
- Water - 1 qt
- Chicken bones - 7.1 oz
- Celery salt - 1.8 oz
- Carrot - 2.6 oz
- Parsley - 1.8 oz
- Leek - 3.5 oz
- Green Peas - 3.5 oz
- Potato - 7.1 oz
- White Cabbage - 3.5 oz
- Wheat Flour - 0.9 oz
- Cream - 4.4 oz
- Whole egg - 2 pieces
- Dill - ½ bunch
- Parsley - ½ bunch
- Fat - 0.7 oz
- Salt - to taste
Step by Step guide
Step 1
Cook the broth from the bones and vegetables (wash and chop the bones, wash, peel, and chop the vegetables). Remove the bones, puree the vegetables through a sieve or pass them through a meat grinder, and add the dressing.
Step 2
Mix the yolks with the cream, pour in 120 g of hot soup, stir, and pour into the soup with the pureed vegetables. Add salt to taste. Serve with croutons.
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