Ingredients
30 g butter
900 ml soup
2 carrots
1 onion
1/4 cup (50 g) semolina
young leaves of spring vegetables (spinach, leeks, etc.)
3/4 cup (150 ml) milk
150 g cream
parsley
pepper
salt
Method
Meal fry in heated butter, add the broth and boil for quarter of an hour. Put finely chopped onions, carrots and young leaves, black pepper, salt and boil for 7 minutes. Pour the milk and cream and soup almost vazvaryava. Before presenting sprinkle with chopped parsley.
Containers:
Difficulty
Average
Tested
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