| Recipe Name:
Cream of Mixed Vegetable Soup |
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| Category:
Soups & Beverages |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Peas |
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100 g |
| Tomatoes |
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100 g |
| Carrot |
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20 g |
| Turnip |
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20 g |
| Onion |
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20 g |
| Vegetable stock or water |
|
1/2 Cup |
| Butter |
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2 tsp |
| Bay leaf |
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1 |
| Pepper corns |
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1-2 |
| Corn flour |
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1 tsp |
| Milk |
|
1/4 Cup |
| Salt |
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1/4 tsp |
| Nutmeg powder |
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a pinch |
| Pepper powder |
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1/4 tsp |
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| For Garnish |
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| Grated cheese |
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10 g |
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Method: |
- Heat 2 tsp butter in a sauce pan, add chopped onion and carrot and sauté,
- Add peas, mint, pepper corns, seasoning and stock or water, Cook covered for 20-30 minutes on slow heat. Mix in blender.
- Strain to get approximately 250 ml of extract.
- To prepare white sauce, heat 2 tsp of butter in a pan, stir in the flour and cook for a few minutes. Remove from fire and gradually add milk with constant stirring to avoid lump formation. Return the mixture to heat and cook with constant stirring until smooth and thickened. Season.
- Reheat soup and whisk it into white sauce at the time of serving,
- Serve hot, garnished with cream and bread croutons.
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