Sunday, March 9, 2008

spring soup

march 9 1008

2 liters chicken or well-flavored vegetable stock
the white part of 2 medium leeks
the inner stems of a small bunch of celery
1 cup/150 g fresh green peas
¼ cup/30 g flour
pinch of sugar,salt and white pepper

Take cup from the stock as put apart.

Bring the rest to a boil.
At the sliced vegetables and let it simmer for about 15 minutes.
Add sugar, salt, and pepper.

Take the cup of stock and stir in the flour bit by bit.
Then take the hot soup and pour the contect of the cup in it while stiring.
Leave it for about 5 minutes.
Taste it, and add some seasoning if needed.

Make croutons of 3 slices of white bread.
Make little squares of about 6 mm thick.
Fry them in vegetable oil.

Pour the soup in bowls and put them on plates.
Put beside each bowl a mini tomato and a spring union.

You can eaven add some toast with herb butter.
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