Cream-soup with young nettles

Cream-soup with young nettles

Nettle 500g

Flour 8 tablespoons

Butter 120 g


1. Enumerated and washed nettles lay in salted boiling water and cook until soft. Then passed through a meat grinder or wipe through a sieve.

2. The flour are sauteed with butter and diluted with a decoction of nettles to the consistency of sour cream. Then mixed with pureed nettles and boil the mass for 5-10 minutes.

3. Before serving the soup is seasoned with butter. Separately, you can submit croutons.

Cream soup of green peas frozen green peas 500g

Flour 2 tablespoons

Butter 3 tablespoons

Milk 4 cups

Salt to taste


cooking time 30 minutes

1.Cooked green peas to wipe through a sieve and mix with milk sauce. 2. For making milk sauce flour lightly fry with butter, pour the hot milk and boil for 10-15 minutes. 3. RUB through a sieve the peas with butter sauce, dilute with hot water and salt to taste. Before serving, fill with oil. Croutons served separately. published



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