Summary

Ingredients

• 40 g butter
• 40 g flour, handy
• 1 pinch (s) salt
• 1 pinch (s) nutmeg
• 1 liter soup
• 200 g veetables (e.. carrots, celery)
• 125 ml Cremefine for cooking
• some parsley
• 1 roll (s), cut into cubes

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Instructions

1. Peel and cut the vegetables.
2. Lightly toast the flour in the melted butter. Then pour the soup on. Add the vegetables and bring to the boil. Cook until the vegetables are cooked and then season with salt and nutmeg. Add Cremefine - after that the soup must not boil again! Arrange on plates with parsley and breadcrumbs and serve immediately.