Carrot puree soup

Carrot puree soup

This tasty meal is best served with pieces of toasted bread!


• 2.2 pounds of carrot
• Parsley
• 3 tablespoons of butter
• 2 cups of milk
• 3 tablespoons of flour
• 6.3 pounds of water

Step 1:
Peel the carrots, cut into small pieces, place in pan with chopped parsley and crushed with 1 tablespoon butter.

Step 2:
When the carrots have softened, turn them off with water, add salt and bring to a simmer for 15-20 minutes.

Step 3:
Then strain the juice and carrot crush with a wooden spoon or sieve. Fry flour 2 tablespoons butter, hot milk thins, pour in mashed carrots, add the vegetable broth and simmer. Sprinkle chopped parsley.

Step 4:
Tinker soup with 1 teaspoon sugar.
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