Description
At the spring arena: "tops" (pumpkin and celery) and "roots" (potatoes and turnips). The joint statement resulted in a delicious soup. Recommend!
Ingredients
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Turnips
1 piece
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Pumpkin
150 g
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Potatoes
1 piece
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Onion
0.5 piece
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Garlic
3 tooth
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The Apium graveolens Dulce
1 piece
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Water
2 cup
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Soy sauce
2 Tbsp
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Cream
100 ml
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Blue cheese
70 g
Cooking
Pumpkin, potato and turnip to wash and peel.
Root vegetables, pumpkin and stalk of celery cut into small pieces. Chop the onion and garlic.
Soup I cook once in a saucepan with a thick bottom. Heat a couple tablespoons of vegetable oil and a small piece of butter and fry the onion and garlic until transparent and odors.
Add the other vegetables and fry a little together. At this time, to boil water.
Cover the vegetables with boiling water so that they were slightly covered. Cook until tender. (You can use beef broth.)
Vegetables blend immersion blender until smooth. Add the cream, remaining water (broth) and soy sauce. Bring to boil, if necessary, salt.
Serve the soup with cubes of "blue" cheese (it's a very tasty snack!) and toasted baguette.
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