Vegetable Soup with Basil
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet vegetables, frozen all sorts (450 g)
- 40 grams flour
- 50 g butter
- 0.25 liter ¼ cream, (whipped cream)
- 0.5 ½ bunch basil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring ¾ l of lightly salted water to the boil and cook the vegetables in it for 3-4 minutes. Strain the vegetables, catch the cooking water and set aside.
- Sweat the flour in butter until lightly. Pour in the cooking water, stir well with the whisk and simmer over a medium heat for 3-4 minutes, stirring again and again. Mix about half of the vegetables into the soup, reserve the rest of the vegetables for the garnish. Let the soup simmer on a low flame for about 10 minutes, then stir the cream and the chopped basil into the soup.
- Bring the soup to the boil and puree it finely with a hand blender. Add the retained vegetables, heat the soup again and season with salt and pepper.
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