Description
I had today for lunch, cooked fish soup, but the granddaughter refused to eat it. Had, to attack, to figure out something. Time was running out. Decided to cook soup from what I find in the fridge. Stand on your court what happened. And granddaughter have appreciated eating soup drop.
Ingredients
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Cauliflower
200 g
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Leeks
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Squash
100 g
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Carrots
50 g
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Mint
5 piece
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Water
1.5 cup
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Cream
0.5 cup
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Salt
-
Sugar
0.5 tsp
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Paprika sweet
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Almonds
Cooking
Slice the leek into rings. In a saucepan melt a knob of butter, spread the leek and stew until soft.
Vegetables (the recipe lists the number of vegetables already cleaned) clean. Squash cut into cubes, carrots grate on a coarse grater, cabbage divided into small florets. Add the vegetables to the saucepan and pour hot water so that it just covers them.
Mint leaves, remove from the stems and add to the soup. Bring the soup to a boil and on low heat saute until the vegetables are tender. Add salt and sugar.
Remove the soup from heat, blend to a smooth homogeneous state.
Return the pan on the fire, pour the cream, stir and heat without bringing to a boil. Cream may need more or less depending on desired thickness.
Pour the soup into cups or plates, sprinkle with paprika and almond flakes, garnish with mint leaves. Serve with crackers or croutons.
The mariska soup sprinkle with paprika did not, just eaten with crackers.
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