Summer soup
Last Updated on
Fresh vegetables at their best. The melted cheese adds texture and the green pepper a nice tang. Serve this summer soup with good bread and real butter.
Ingredients for six
8 new potatoes 2 carrots 2 onions 150g fresh peas (or frozen) 1 bunch of broccoli 200g bunch of cauliflower 1 litre of red milk 1 litre of vegetable stock (e.g.1 handful of green peppers 2 teaspoons of salt
Butter and flour sauce (Roux)
2 tbsp butter 1 tbsp wheat flourflour
**TIP**
250g of melted cheese will add some extra texture to the soup. In that case, the size can be left out.
Ota can be melted on a small plate. Put the vegetable stock in a saucepan and bring to the boil.
Cut the onions as thinly as possible.
Prepare the rest of the vegetables, wash, peel, chop – you’ll need all the information.
When the stock comes to the boil, add the potatoes and carrots first. When they have boiled for 5 minutes, add the rest of the vegetables, except the onion.
When the potatoes and carrots are cooked, add the milk and bring to the boil. Mash the butter and flour (roux) with a fork and stir into the soup (melt myös processed cheese at this stage if you are cooking). Season with salt and pepper. Throw the onions on the market and enjoy the summer soup with good bread.
5:2 peas Vegetarian soup Scandinavian new potatoes
