Description
Delicate, creamy soup, with a rich aroma of mushrooms, a delicate aroma of nutmeg and subtle splashes of cheese. Served with whole mushrooms and cheese chips.
Ingredients
-
Potatoes
5 piece
-
Carrots
1 piece
-
Onion
1 piece
-
Mushrooms
200 g
-
Leeks
50 g
-
Cheese
70 g
-
Cream
100 ml
-
Broth
1.5 l
-
Butter
1 Tbsp
-
Salt
-
Nutmeg
-
Sugar
1 pinch
Cooking
In the boiling chicken broth sent coarsely chopped carrots and potatoes. Cook until soft vegetables.
Add 150 g of honey.
And coarsely chopped onions. Cook on medium heat until cooked vegetables.
Meanwhile, in butter fry the leeks, cut into strips, sprinkle it with pinch of sugar.
Add the remaining mushrooms and fry until tender.
For the cheese chips grate cheese (you can grate all at once, on a fine grater). Spread the cheese in small batches on a hot griddle and fry until Golden brown on both sides.
Boiled vegetables Porirua blender.
Add grated cheese, grated nutmeg..
And cream. Warmed up soup, but to boil not to bring.
Serve, garnished with leeks with mushrooms and cheese chips.
...
...
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.