23 November, 2010

Vegetable cream broth

Vegetable cream broth
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Products for 4 servings:
4 Tea Cups Broth Optional (Meat, Birds)
Lemon juice

For vegetable cream:
2 Carrot
2 a handful of spinach
4 tablespoons peas
2 eggs
3 tablespoons of fresh milk
Black pepper on top of knife
1 tablespoon finely chopped parsley
15-20 g cow oil

Method of preparation:

The carrots and spinach cooked in a little water are drained and, together with the peas, are grinded through a meat grinder and then digested through a sieve. The puree is mixed with the beaten eggs, milk, 1-2 tablespoons of vegetable broth, salt and black pepper to taste. The prepared vegetable mixture is poured into a small pan, greased with oil, which is placed in a slightly heated oven (or in a water bath in the oven) and boiled until tight (about 30 min). Once cooled, cut into cubes and spread in plates. Pour over hot broth sprinkled with black pepper and chopped parsley and acidified with a few drops of lemon juice.

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