Description
Offer a recipe of vegetable cream soup of zucchini with roasted barley and parsnip. Parsnip has a delicate odor similar to the smell of parsley, at the same time reminiscent of the taste of caraway and anise. It's simple, it's delicious!
Ingredients
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Pearl barley
50 g
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Zucchini
400 g
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Apple
2 piece
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Water
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Olive oil
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Pasternak
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Salt
Cooking
Pearl barley firm "Mistral" wash. 150 ml of water to boil, throw in the pearl barley and simmer for about 50 minutes
When the barley is ready, it should be slightly dry. Fry the barley in olive oil on medium heat for 10 minutes
Frozen zucchini sauté in olive oil. If fresh zucchini, then slice and fry. Pour water enough to cover the zucchini and sauté for a little while.
Green Apple peel, seed and chop
To the zucchini add the apples, crushed parsnips, salt and sauté for a bit more.
The contents of the pan to blend, puree. All of the water in which it was stewed zucchini with apples, once the blender is not to pour, and add slowly, adjusting the thickness of the soup. The soup spill on plates, put on top of roasted barley.
Bon appetit!
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