Vegetable Puree Soup
Soups • European
Description
Vegetable Puree Soup
Ingredients
- Carrot 5 oz
- Rutabaga 5 oz
- Potato 5 oz
- Leek 5 oz
- Rice ¾ glasses
- Green Peas 5 oz
- Butter 3 spoons
- Milk 2 glasses
- Salt to taste
Step-by-Step Guide
Step 1
Finely chop the carrot, turnip, and white parts of the leek, place them in a pot, add 2 tablespoons of oil, and sauté for 10-15 minutes.
Step 2
Then pour in 4 cups of water, add the potatoes and rinsed rice, cover the pot with a lid, set it over low heat, and cook for 30-35 minutes.
Step 3
Pass the vegetables along with the broth through a sieve, dilute with 2 cups of hot milk, add salt, butter, and stir.
Step 4
When serving, add cooked green peas or canned peas to the soup. Serve croutons separately.
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