Description
Dear cooks, having lived some time in Europe, examining how colorful and diverse European cuisine, as Europeans tend to natural products taste and how typical is crystal clear and pureed soups, I want to offer you Veloute (velvet spring soup). You are welcome to treat!!!"
Ingredients
-
Leeks
3 piece
-
Tops
3 coup
-
Potatoes
3 piece
-
A bouillon cube
3 piece
-
Garlic
-
Black pepper
-
Cheese curd
-
Salt
-
Water
1.5 l
Cooking
Our products + salt, pepper, garlic and spices to taste.
Leeks cut into pieces, wash in a colander and fry directly in a pan in olive oil (any vegetable oil).
Add the washed and dried green part of the leeks along with potatoes.
Pour boiling water (1.5 liters).
Add the cubes of bouillon or your favorite spices.
Put salt, taste first, because the cubes of broth already salty.
Close the lid and cook for 25 minutes on low heat.
Take and cut off our "tops" - the leaves of three bunches of radishes. My (leaves of radish, and leeks require thorough rinsing) and sent everything into the pot. The leaves of radish give charm and tenderness the soup.
You can add cottage cheese, I often do not love to feel the taste of radish. And cook for another 5 minutes on low heat with the lid closed. The soup needs to simmer.
Put garlic and pepper to taste. Blender and grind our soup. Here is our finished soup. So many vitamins in one bowl. I invite You: help yourself.
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