French Vegetable Soup
Soups • European
Description
You can also add leeks while boiling the broth. Serve with fresh cilantro.
Ingredients
- Celery salt ½ piece
- Carrot 2 pieces
- Onion 2 pieces
- Asparagus 1 bunch
- Broccoli 5 oz
- Butter 0 oz
- Cream 22% ½ l
- Wheat Flour 3 tablespoons
- Coarse Salt to taste
- Bay leaf 2 pieces
- Saffron 1 teaspoon
- Peanut Sprouts 0 oz
Step-by-Step Guide
Step 1
For the broth, peel the celery root, carrots, and grate them on a coarse grater. Chop the onion in a blender. In boiling water, add the bay leaves, a bit of coarse salt, and the chopped vegetables.
Step 2
While the broth is simmering, after about 7 minutes, start preparing the creamy part.
Step 3
Melt the butter in a saucepan, gradually adding the flour while whisking. Then pour in the cream, continuing to stir occasionally until it lightly boils.
Step 4
Add the chopped asparagus, bean sprouts, and broccoli to the broth, then pour in the hot cream.
Step 5
Stir and adjust the salt to taste. Cook the vegetables until done, then add the saffron.
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