Description
Paradoxically, in modern Europe, the carrot is considered both a fruit and a vegetable. This is due to the fact that some countries (Portugal for example) make a carrot jam, and by the rules of the European Union jam must be prepared exclusively from fruits. This is the first soup that I post on the "Cook" :) the site has already carrot soups, but they are all soups-mashed potatoes and a little different from this. Source:the book "Greek cuisine"
Ingredients
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6 piece
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2 piece
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1 piece
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2 Tbsp
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1 l
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1 coup
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1 piece
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Cooking
Carrots wash, peel and grate (I used a grater for Korean carrot)
Wash potatoes, peel, coarsely chop.
In a saucepan with a thick bottom to heat the butter,
Put the carrots and onions, simmer about 3-4 minutes.
Pour into the pan the chicken broth, add potatoes, bring to a boil and cook until the vegetables are tender, about 20-25 minutes.
Lemon wash, squeeze the juice. Parsley wash, drain, finely chop and add to soup. Season with salt and pepper to taste.
Before serving, season the soup with fresh lemon juice.
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