Vegetable cream soup
Weight of one portion
330 ml
Weight of one portion (g) +-10 %Allergens
1a, 7, 9
Materials
| Vegetable broth | 2,5 g |
| Peas | 5 g |
| Cauliflower florets | 10 g |
| Ground mace | 0,1 g |
| Ground black pepper | 0,1 g |
| Flat-leaf parsley | 0,5 g |
| Salt | 1 g |
| Butter | 10 g |
| Milk | 50 ml |
| Plain flour | 12 g |
| Vegetable mix | 40 g |
Kalorické tabulky
Soup| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 771 kJ | 10,00 g | 18,39 g | 5,20 g |
Description
Pour boiling water over the vegetables and cook them until almost tender. Lightly toast a portion of sifted flour in a dry pan, stirring occasionally. Then, gradually whisk in the lukewarm vegetable broth while continuously whisking. Add ground nutmeg, bring to a boil, and simmer slowly for at least half an hour, stirring occasionally. Toward the end of cooking, add milk to smoothen, and season with salt and ground pepper. Divide the cooked vegetables in half. Blend one half of the cooked vegetables. Add the other half of the cooked vegetables, the blended vegetables, and peas to the vegetable cream, and bring to a boil. Toward the end of cooking, enrich the soup with butter, season with salt, and, if necessary, ground pepper. Garnish with chopped flat-leaf parsley when serving.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof