French beans 25gms
Carrots 50gms
Broccoli 20gms
Green peas shelled 10gms
Fresh cream 25ml
Onion sliced 20gms
Pumpkin 50gms
Tomatoes 50gms
Vegetables stock 800ml
Yellow butter 15gms
Celery 10gms
Garlic 1 clove
Flour 15gms
Salt and pepper to taste

Thoroughly wash and finely chop all vegetables. Melt butter in a pan, saute garlic, onions and celery until garlic, turn light brown. Add in all vegetables. Stir for a minute. Add in flour, stir; add in stock. Bring to boil, remove scum, simmer for about 25minutes. Strain, reserve the liquid. Puree the vegetables. Add back to the liquid. Reboil and strain again. Add seasoning and blend in 20ml cream. Transfer to 4 soup bowls and garnish with cream. Serve piping hot.

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