Description

Cream soup with rice and prunes in bacon
One of my favorite winter soups... Light and rich at the same time. With a velvety, creamy and colorful splashes of brutal rice. This soup gives a lot of pleasure in winter and provides the body with all necessary.

Ingredients

  • Bow white

    1 piece

  • Carrots

    1 piece

  • The Apium graveolens Dulce

    2 piece

  • Potatoes

    500 g

  • Vegetable oil

    2 Tbsp

  • Water

    800 ml

  • Cream

    100 ml

  • Prunes

    6 piece

  • Bacon

    6 piece

  • Salt

  • Black pepper

  • Sugar

    1 tsp

  • Wild rice

    100 g

  • Parsley

    0.3 coup

Cooking

step-0
Onions, carrots, potatoes and celery peel and cut into large cubes.
step-1
In a pan heat the oil and sauté the vegetables on medium heat until Browning.
step-2
Shift the vegetables to the pan, add salt, sugar, pepper, water and cook on medium heat for 25 minutes.
step-3
Grind the soup in a blender, add the cream and mix well
step-4
Figure Mistral cover with water and cook until tender.
step-5
Prunes wrapped in bacon and sear on all sides on a dry pan. Place the plums on the skewers.
step-6
On the plates spread out boiled rice, pour the soup, sprinkle with parsley and garnish with skewer with prunes. Bon appetit.
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