Summary

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

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Instructions

1. 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.
2. 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.
3. 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.