Description
Very light and delicate vegetable soup, zucchini soon over, so those who have not tried this option, we need to hurry! :-) The site has a similar recipe from the Pillsbury SHELL, but my soup is a little different ingredients and serve.
Ingredients
-
Potatoes
4 piece
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Carrots
1 piece
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Onion
1 piece
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Pumpkin
200 g
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Tomato
1 piece
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Zucchini
1 piece
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Greens
1 coup
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Pepper
1 piece
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Garlic
1 tooth
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Chicken egg
1 piece
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Cheese
1 Tbsp
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Sour cream
0.5 tsp
Cooking
In boiling water throw the onions, carrots, potatoes, let cook a bit,
Add the pumpkin,
Add chopped tomato and zucchini
Close the pan with a lid and cook on slow heat for 30 minutes, then remove the pan from heat, slightly cool, good to punch soup in a blender (I for the convenience of the liquid is temporarily drained), then return to heat and bring to a boil.
While the soup is boiling, cook garlic omelet: mix together the egg, grated cheese and 0.5 a teaspoon of thick cream, stir well, add dry herbs and pepper
Finely chop the garlic, fry in a skillet in a small amount of oil literally 10-15 seconds.
Garlic spread egg and cheese mixture, flatten with a spoon.
When the pancake is grabbed, roll it in a roll and fry both sides
Roll to cool and cut.
In a boiling soup to throw finely chopped bell pepper and chopped greens, everything!
Pour into soup bowls, add chopped eggs and sour cream.
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