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Autumn Vegetable Soup

    

Soup full of healthy vegetable. Without salt addition during cooking the soup can be served for children which will definatelly get to like it.

Cook

No. of servings

6

Ready in

40 min.

Difficulty

medium

 

 

carrots8.75oz250grams
celery5.25oz150grams
chicken egg1pc1piece
kohlrabi8.75oz250grams
parsley5.25oz150grams
parsley leaves0.5oz15grams
potatoes8.75oz250grams
salt1.5tsp1.5teaspoon
semolina1.25oz35grams
unsalted butter1.75oz50grams
water2.1quart2litres

1. 

carrots 8.75 oz (250 g)  parsley 5.25 oz (150 g)  kohlrabi 8.75 oz (250 g)  celery 5.25 oz (150 g)  unsalted butter 1.75 oz (50 g)  salt 1.5 tsp

Trim the vegetable and roughly grate it. Steam in the butter, salt when for adults.

2. 

Then partly mix it with hand blender.

3. 

potatoes 8.75 oz (250 g)

Peel the potatoes and cut into the small cubes. Add into the vegetable. Blend...

4. 

water 2.1 quart (2000 ml)

...and pour in a hot water. Cook until potatoes are soft (20 minutes).

5. Parsley dumplings

chicken egg 1 pc  semolina 1.25 oz (35 g)  parsley leaves 0.5 oz (15 g)

Blend the egg with semolina. Stir in chopped parsley leaves. Let it stand for a while.

Parsley dumplings

6. 

Press the dumplings through the dumpling maker into the boiling soup.

7. 

Cook for a while and remove from the flame. Before serving let the soup half an hour stand. Dumplings will cook itself after that time.

Bon appetit!

 

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