Vegetable soup puree with champignons
Creamy soup-puree of champignons, potatoes and cauliflower.
Ingredients
Servings 4- champignons - 300 g
- cauliflower - 200 g
- potatoes - 2-3 pcs.
- carrots - 1 pc.
- milk - 4 tbsp.
- egg yolks - 2 pcs.
- cream - 2 tbsp.
- butter - 40 g
- salt
- olive oil
- pepper
Cooking
Step 1
Heat the olive oil in a heavy bottomed pan and add the chopped mushrooms. Cook, stirring, until the liquid has evaporated.
Step 2
Put chopped vegetables in a saucepan, pour hot milk and cook until vegetables are ready. Salt, pepper.
Step 3
In a separate bowl, mix egg yolks, cream and melted butter.
Step 4
Puree the soup with a blender, season with a mixture of yolks. Warm up.
Step 5
Enjoy your meal!