Vegetable soup puree with Malva leaves

Vegetable soup puree with Malva leaves

Ingredients
600 g mallow (Malva) young leaves, potatoes, leeks, turnips, carrots, swede, turnip onion, celery root 1 pc., 2 tbsp. tablespoons of vegetable oil, 1 tsp. of parsley, 1 tsp. of dill, 2 tsp. flour, 1 cup milk, 1 chicken egg (yolk), salt – to taste.

Finely slice the potatoes, leeks, turnips, carrots, swede, onions, celery. All combine vegetables and cook in salted boiling water, wipe. Leave vegetable broth.

In a tablespoon of vegetable oil brown the flour and combine with vegetable puree and broth, boil. Add Malva leaves and a little boil.

Pour the milk with dissolved in it egg yolks. Add chopped parsley and dill, a tablespoon of vegetable oil, salt, warm, but do not boil.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s