~ Shorbet Khodar Messafee ~
~ Shorbet Khodar Messafee ~
Excellent for veggies. Omit milk & butter and use vegetables stock.
~ Ingredients ~
Melt butter in a saucepan. Add vegetables and stir until well coated with butter.
Leave on low heat, stirring occasionally, for 15 minutes. Add stock and bring to boil.
Lower heat, cover and leave to cook until done. Pass thru sieve or blend in mixer.
1 tbsp butter
2 small carrots diced
2 small squash diced
2 small potato diced
3 cups chicken stock or meat stock
1 onion chopped
2 sprigs celery diced
¾ tbsp flour
1 cup milk
juice of 2 lemons
1 tsp chopped parsley for decoration (optional)
grilled brown bread
salt & pepper to taste
Dilute flour in cold milk. Add to soup, mixing well to prevent lumps and season. Return to heat and bring
to boil. Leave boiling for 5 minutes. Remove from heat and add lemon juice.
Sprinkle with chopped parsley, if using, and serve with grilled brown bread cut into squares.
Serves 4-6.
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Puréed Vegetables Soup
